Pumpkin Basque Cheesecake
A decadent, crustless Pumpkin Basque Cheesecake with a deeply caramelized exterior and a rich, custardy center. This flourless recipe combines the rustic charm of San Sebastian with the cozy flavors of pumpkin spice.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings
- Cuisine: Spanish Fusion
Ingredients
Cream cheese – 16 oz (two 8oz bricks)
Granulated sugar – 3/4 cup
Large eggs – 4
Pure pumpkin puree (or kabocha) – 1/2 cup
Ground cinnamon – 2 tsp
Ground ginger – 1 tsp
Ground nutmeg – 1/2 tsp
Ground cloves – 1/4 tsp
Heavy cream – 3/4 cup
Instructions
Heat oven to 430°F (convection mode if available).
Line a 6-inch round, 3-inch tall cake pan with double parchment paper, allowing a 2-inch overhang.
Beat room-temp cream cheese and sugar until light, fluffy, and completely lump-free.
Add eggs one at a time, beating well and scraping the bowl after each addition.
Gently fold in the pumpkin puree and all spices until uniform in color.
Slowly pour in the heavy cream, mixing on low until just combined.
Pour batter into the pan and bake for 25-30 minutes. The top should be dark amber; the middle must remain jiggly.
Cool in the pan on a wire rack at room temperature.
Slice at room temperature for a gooey texture, or chill for a firmer, creamy consistency.
Notes
• Ensure all ingredients, especially cream cheese and eggs, are at room temperature to avoid lumps.
• Do not overbake; the “wobble” is essential for the signature texture.
• Use high-quality full-fat cream cheese for the best mouthfeel.
• For a deeper flavor, use roasted and pureed kabocha squash instead of canned pumpkin.
Find it online: https://sweetcraftrecipes.com/pumpkin-basque-cheesecake/