Pumpkin Basque Cheesecake Recipe

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Pumpkin Basque Cheesecake Recipe

Thanksgiving is on the horizon and I have the perfect Fall-inspired basque cheesecake recipe to serve your guests for dessert. Some of you may not be all too familiar with what exactly a basque cheesecake is. In short, it’s a a form of cheesecake cooked at a high temperature which in turn makes for a “burnt,” caramelized top with an interior that is ultra luscious and creamy.

Pumpkin Basque Cheesecake - the perfect Thanksgiving dessert
Pumpkin Basque Cheesecake – the perfect Thanksgiving dessert

The process is very simple – just make sure that you have these tools on hand when making it: 10″ springform pan like this one, a stand mixer (like a Kitchen-Aid), parchment paper (3 16×20″ pieces), mesh sieve for sifting flour and a baking sheet.

As for the ingredients, the list is fewer than ten. You shouldn’t have a hard time finding most of the ingredients as they are pretty standard and most always available – cream cheese, sugar, eggs, flour, heavy cream, vanilla extract, nutmeg and cinnamon. Pumpkin, however, can be tough to find the closer we creep towards Thanksgiving. I recommend stocking up now while it’s readily available. Rollin’ Oats currently has canned organic pumpkin puree in stock. We only need one cup for the cheesecake; reserve the rest of the can for something else like: in smoothies, pancakes or perhaps in something savory like a sauce for pasta or gnocchi.

Make this the day before Thanksgiving in order to allow ample time for the cheesecake to cool and set up overnight in the refrigerator. This is necessary, but hey, that’s one last thing that you have to prepare on the big day. By morning, it’ll be ready to slice and serve whenever. Store leftovers in the refrigerator.

Pumpkin Basque Cheesecake

Abby AllenAbby Allen
After making cheesecake this way for the first time, you'll be hard-pressed to ever revert back to the standard cheesecake way.
5 from 1 vote
Prep Time 30 mins
Cook Time 1 hr
Resting Time 1 d
Course Dessert
Cuisine American
Servings 8 people

Ingredients
  

  • 2 lb cream cheese
  • 1 1/2 cups sugar
  • 1 1/2 cups heavy cream
  • 5 eggs
  • 1 egg yolk
  • 1/4 cup flour Sifted. This is where your mesh sieve comes into play.
  • 1 tbsp vanilla extract
  • 1 tsp cinnamon Plus more for garnish when serving
  • 1 pinch nutmeg Grated.
  • 1 cup pumpkin Canned puree
  • salt

Instructions
 

  • Preheat oven to 400F. Line a baking sheet with one piece of parchment. Lightly grease your springform pan. Take another sheet of parchment the same size and line your springform, carefully tucking it in (there should be plenty of overhang). Lay another sheet of parchment the same size on top and nestle it into the pan as well. The two pieces of parchment should be crossed.
    This is how much extra parchment overhang you need
  • Add all cream cheese to a stand mixer and beat until smooth and creamy.
    Creaming the cream cheese in the mixer
  • Pour in sugar and beat until sugar is dissolved.
    Adding in the sugar
  • Add in eggs one at a time, making sure they're mixed well.
    Eggs are added and mixed in one at a time
  • Mix in the cream, sift in the flour and add in the spices and a pinch or two of salt.
    Sifted flour is added
  • Add the pumpkin and vanilla extract to the mixture and combine.
    Adding in the vanilla extract
  • Place parchment lined springform onto baking sheet. Carefully pour mixture into prepared springform.
    This is how much extra parchment overhang you need
  • Bake for one hour. Remove when the top of the cheesecake is dark golden. Make sure not to cook it for too long - the inside should still have a light jiggle to it.
    Basque cheesecake out of the oven
  • Let the cake cool and then place it in the refrigerator overnight to setup.
    Basque Pumpkin Cheesecake
  • Remove the cake from the fridge and carefully peel away the springform pan and parchment paper. Slice and serve with optional cinnamon garnish.
    Sliced cheesecake
Keyword Pumpkin Basque Cheesecake
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