Pumpkin Basque Cheesecake
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This Pumpkin Basque Cheesecake is creamy, crustless, and loaded with pumpkin spice flavor. This is a variation on my Burnt Basque Cheesecake. The recipe is simple and requires one mixing bowl. Perfect for fall or Thanksgiving.
Why You’ll Love This Recipe
- One mixing bowl is required to make this cheesecake. Try also Pumpkin Crinkle Cookies or Madeleines.
- The texture of this cheesecake is creamy. Check also Chocolate Mascarpone Truffles or Hot Chocolate Bombs.
- Taste. This Cheesecake is crustless and not very sweet. Try Pumpkin Zephyr Marshmallow or Raspberry Chocolate Brownies.
Ingredients
- Cream Cheese: Use your favorite brand. I used Philadelphia.
- Sugar: Powdered sugar. Do not substitute with granulated sugar.
- Egg: Room temperature eggs.
- Pumpkin Puree: Make sure you are using pumpkin puree and not pumpkin pie filling.
- Corn Starch: Used for texture.
- Cream: Heavy cream. Used for texture and taste. For less callories can be substituted with low fat milk.
- Pumpkin Spice: Use your favorite brand.
- Salt: Used for taste.
How to Make This Recipe
Preheat oven to 482°F (250 °C) convection bake. Get all ingredients and tools ready.
Prepare an 8- or 9-inch baking round pan. Lay two or three sheets of parchment paper inside, ensuring at least 2-3 inches of overhang on all sides of the pan.
Press down to smooth out as much as possible inside the pan.
In the mixing bowl of a stand mixer with a paddle attachment, add cream cheese and sifted powdered sugar. Mix on low speed until all ingredients are combined. Scrape the sides of the bowl if needed and mix again. Add pumpkin spice, salt, and pumpkin puree. Mix for a few seconds, then add eggs, one at a time, while mixing on the low speed.
Combine heavy cream and corn starch, and add to the pumpkin mixture. Continue mixing on the low speed until all ingredients are combined. The mixture should be smooth.
Transfer the cheesecake mixture into the prepared baking pan.
Bake in a preheated oven to 482°F (250 °C) for 15-20 minutes.
The center of the cheesecake should be a little wobbly, and the top golden brown. After that, leave the baked cheesecake at room temperature for a few hours to cool, then place it in the refrigerator.
When ready to serve, remove the baking pan and carefully transfer the cheesecake to a cutting board. Cut into slices and enjoy!
Expert Tips
- Use store-bought or homemade pumpkin puree. Do not use pumpkin pie filling. They are two different things.
- If you do not like pumpkin spice, you can use vanilla bean paste or vanilla extract.
- For better texture and taste, refrigerate cheesecake overnight before serving. Great for Thanksgiving dessert.
Recipe FAQs
Store in an air-tight container in the fridge for 2-3 days.
No, I would not recommend freezing cheesecake.
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Recipe
Pumpkin Basque Cheesecake
Equipment
- 1 stand mixer or electric hand mixer
- 1 spatula
- 1 round baking pan, 8 or 9 inch
Ingredients
Pumpkin Basque Cheesecake
- 3 cup cream cheese
- 1 cup powdered sugar
- 3 eggs room temperature
- ¼ cup corn starch
- 1 cup heavy cream
- 1 cup pumpkin puree
- 1 Tbsp pumpkin spice
- 1 tsp salt
Instructions
How to Make Pumpkin Basque Cheesecake
- Preheat oven to 482°F (250 °C) convection bake.
- Prepare an 8- or 9-inch baking round pan. Lay two or three sheets of parchment paper inside, ensuring at least 2-3 inches of overhang on all sides of the pan. Press down to smooth out as much as possible inside the pan.
- In the mixing bowl of a stand mixer with a paddle attachment, add cream cheese and sifted powdered sugar. Mix on low speed until all ingredients are combined. Scrape the sides of the bowl if needed and mix again.
- Add pumpkin spice, salt, and pumpkin puree. Mix for a few seconds, then add eggs, one at a time, while mixing on the low speed. Combine heavy cream and corn starch, and add to the mixture. Continue mixing on the low speed until all ingredients are combined.
- Combine heavy cream and corn starch, and add to the mixture. Continue mixing on the low speed until all ingredients are combined. The mixture should be smooth.
- Transfer the cheesecake mixture into the prepared baking pan.
- Bake at 482°F (250 °C) for 15-20 minutes. The center of the cheesecake should be a little wobbly, and the top golden brown. If your oven does not have a convection bake option, then place the baked cheesecake under a broiler to get a brown top. Broiler should be high. Make sure to keep a close eye on the cheesecake and not burn completely.
- Remove cheesecake from the oven and leave it at room temperature for a few hours to cool. After that, place the cheesecake in the refrigerator.
- When ready to serve, remove the baking pan and carefully transfer the cheesecake to a cutting board. Cut into slices and enjoy!