Burnt Basque Pumpkin Cheesecake
Burnt Basque pumpkin cheesecake is a crustless cheesecake infused with pumpkin spice, rooted in tradition, and perfect for the Thanksgiving table.
Servings: 16 servings
Ingredients
- 32 oz (4 pkgs) cream cheese room temperature
- 1 cup granulated sugar
- ½ cup light brown sugar
- ½ tsp kosher salt
- ¼ cup all-purpose flour
- 4 large eggs room temperature
- 1 15-oz can pumpkin puree (do not use pumpkin pie filling)
- ¼ cup heavy cream
- 1 ½ tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
Instructions
- Prepare: Preheat the oven to 400°F. Crumple a large piece of parchment paper and fit it into a 9-inch springform pan, leaving a 3-inch overhang. Coat with nonstick spray and set it aside.
- Prepare the batter: Beat the cream cheese, granulated sugar, brown sugar, and salt in an electric mixer, scraping the sides as needed, until smooth, 3-4 minutes. Add the eggs, one at a time, allowing each to incorporate before adding the next. Scrape the sides and bottom of the bowl.32 oz (4 pkgs) cream cheese, 1 cup granulated sugar, ½ cup light brown sugar, ½ tsp kosher salt, 4 large eggs
- Finish the batter: Add the flour, pumpkin puree, heavy cream, cinnamon, ginger, and nutmeg. Mix until evenly incorporated, 2-3 minutes. Scrape the sides and bottom of the bowl to ensure there are no lumps, and pour into the prepared pan lined with parchment paper.1 15-oz can pumpkin puree (do not use pumpkin pie filling), ¼ cup heavy cream, 1 ½ tsp ground cinnamon, ½ tsp ground ginger, ¼ tsp ground nutmeg, ¼ cup all-purpose flour
- Bake in the preheated 400°F oven until the top is deep brown with a jiggly center and just set around the edges, 45-55 minutes. The internal temperature should be around 155°F. Cool on the counter for 2 hours, then refrigerate for 6-8 hours to chill fully before slicing and serving.
Video
Nutrition
Serving: 1serving | Calories: 319kcal