Go Back
Print Recipe

Pumpkin Basque Cheesecake Recipe

Pumpkin Basque Cheesecake: creamy, rich, and spiced with cinnamon, ginger, nutmeg—perfect for fall with a caramelized top and smooth texture.
Prep Time20 minutes
Cook Time35 minutes
Cooling & Refridgerator10 hours
Total Time10 hours 55 minutes
Course: Dessert
Servings: 8 people

Equipment

  • Stand mixer or hand mixer
  • Food processor (optional)
  • 6-inch round springform pan
  • Parchment Paper
  • Cooking spray
  • Sifter
  • Mixing Bowls
  • Sharp Knife
  • Hot water (for clean slicing)

Ingredients

  • 3 bricks 24 oz cream cheese, room temperature
  • 1 cup pumpkin puree homemade or canned, but drained of excess moisture
  • ¾ cup sour cream room temperature
  • 1 cup dark brown sugar
  • ½ cup granulated sugar
  • 1 vanilla bean pod seeds scraped, or 2 tsp vanilla extract
  • 1 tsp ground cinnamon
  • ½ tsp ground ginger
  • ¼ tsp ground nutmeg
  • Pinch of ground cloves optional
  • ¼ tsp salt
  • 3 large eggs room temperature
  • 3 large egg yolks room temperature
  • 2 tbsp all-purpose flour

Instructions

Preheat the Oven:

  • Preheat your oven to 450°F. Prepare a 6-inch round springform pan by lining it with parchment paper, allowing some overhang for the classic wrinkled effect. Lightly spray the parchment with cooking spray and set aside.

Mix the Base Ingredients:

  • In a stand mixer, large bowl with a hand mixer, or a food processor, combine cream cheese, pumpkin puree, and sour cream. Mix on high speed for 2-3 minutes until completely smooth and creamy, ensuring no lumps remain.

Incorporate Sugars, Salt & Spices:

  • Add in the dark brown sugar, granulated sugar, salt, cinnamon, ginger, nutmeg, and cloves. If using a vanilla bean pod, scrape the seeds into the mixture, and add the empty pod directly into the batter. Blend for an additional 30 seconds until everything is evenly incorporated. If using vanilla extract, add it now instead.

Add Eggs Slowly:

  • Reduce the speed to medium and add the eggs and egg yolks, one at a time, mixing briefly after each addition. Avoid overmixing once the eggs are in to maintain a creamy, custardy texture.

Sift in the Flour:

  • Sift the flour over the batter and mix just until combined. This will give the cheesecake a slightly firmer structure without being dense.

Pour & Bake:

  • Pour the batter into the prepared pan and gently tap it on the counter to release any air bubbles. Place the cheesecake on the upper rack of the oven and bake for 30-35 minutes, or until the top is a deep, burnished brown with a slight jiggle in the center. The top should be beautifully caramelized with a few darker spots.

Cool Gradually:

  • Turn off the oven and leave the cheesecake inside with the door slightly ajar for 10 minutes. Then remove the cheesecake and let it cool at room temperature for about 2 hours. This gradual cooling helps prevent cracking and ensures the texture remains creamy.

Chill Overnight:

  • Once cooled to room temperature, transfer the cheesecake to the refrigerator. Chill overnight (or for at least 8 hours) to allow the flavors to fully develop and set.

Serve:

  • Carefully remove the cheesecake from the parchment lining and slice with a sharp knife that has been warmed in hot water (wiping between each slice for a clean cut). Serve as-is or with a drizzle of salted caramel and candied pumpkin seeds for added crunch and texture.