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!