Pumpkin Basque Cheesecake Recipe

Pumpkin Basque Cheesecake Recipe – how to make an easy homemade baked cheesecake inspired by the Burnt Basque Style Cheesecake Dessert with simple ingredients – with the video tutorial.

Pumpkin Basque Cheesecake Recipe

This pumpkin basque cheesecake recipe is really easy to prepare and makes the perfect dessert to make to celebrate pumpkin season.

Basque inspired cheesecakes are the easiest out there to make, you simply combine everything together in a bowl, pour it into a baking tin and bake until you have a comforting cheesecake that’s golden brown, almost burnt on top, yet still a little bit wobbly beneath.

How To Make The Easy Baked Dessert Recipe

To start with, gather the simple ingredients for the easy recipe:

• 600g/21oz Cream Cheese, Softened
• 1/2 Cup Sugar
• 4 Eggs
• 1 Cup Pumpkin Puree
• 1/2 Cup Heavy Cream 
• Pinch of Salt
• 1 teaspoon Ground Cinnamon
• 1/2 to 1 teaspoon Vanilla Extract
• 2 Tablespoons Flour

Get the oven preheating to 200C/400F and line a round springform baking tin with well greased baking paper, making sure that it overlaps at the sides so that there’s room for the cheesecake to rise.

Place the cream cheese and sugar in a large bowl and whisk with an electric mixer until smooth, creamy and the sugar has been fully mixed into the cream cheese.

Whisk in the eggs, one at a time, until fully incorporated and you have a smooth mixture.

Add in the pumpkin puree, cream, salt, cinnamon and vanilla, then give the cheesecake batter a final whisk until everything is fully combined.

Fold through the flour until just combined, then move the cheesecake mixture to the prepared cake tin and bake for 50 minutes to an hour, or until golden brown and burnt on top, but still slightly wobbly beneath.

Once baked to your liking, remove from the oven, allow to cool to room temperature before removing the cheesecake from the baking tin and placing it onto a plate for serving.

I find the easiest way of doing this is placing a plate on top of the cheesecake, flipping it over then carefully removing the parchment paper, before placing the serving plate on top of the upside cheesecake, then carefully flipping it back over so that it’s the right way up and ready to slice into.

You can serve the Pumpkin Burnt Basque Cheesecake at room temperature or place in the fridge for a few hours or overnight, to enjoy chilled.

Pumpkin Basque Cheesecake Recipe

• 600g/21oz Cream Cheese, Softened
• 1/2 Cup Sugar
• 4 Eggs
• 1 Cup Pumpkin Puree
• 1/2 Cup Heavy Cream 
• Pinch of Salt
• 1 teaspoon Ground Cinnamon
• 1/2 to 1 teaspoon Vanilla Extract
• 2 Tablespoons Flour

1. Preheat the oven to 200C/400F, get out a round spring-form baking tin and line it with well greased baking parchment paper that overlaps the sides. 
2. Place the softened cream cheese and sugar into a bowl. 
3. Whisk with an electric mixer, until smooth. 
4. Add in the eggs, one at a time, and whisk until creamy. 
5. Add the pumpkin puree, heavy cream, salt, ground cinnamon and vanilla and then whisk until fully combined. 
6. Using a spoon or spatula, fold through the flour, until fully incorporated. 
7. Pour the pumpkin cheesecake batter into the prepared baking tin. 
8. Move the cheesecake to the preheated oven for 50 minutes to 1 hour or until golden brown on top but still wobbly beneath. 
9. Remove the Pumpkin Basque Cheesecake from the oven, allow to cool then carefully remove from the baking tin and move to a plate for serving. 
10. Serve slightly warm or move to the fridge and then serve completely chilled from the fridge.

Homemade Dessert Recipe Video

Here’s the video where you can watch the easy Basque Pumpkin Cheesecake being prepared, step by step. Hit play below or click here to watch on YouTube.

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