Pumpkin Basque Cheesecake
This crustless Pumpkin Basque Cheesecake has a burnt exterior and a soft, creamy pumpkin filled center. It's perfect for fall!
Ingredients
- 3 (8 oz) packages cream cheese room temperature
- 1 1/2 cups granulated or castor sugar
- 3 large eggs room temperature
- 1 tbsp vanilla extract
- 1/2 tsp nutmeg
- 1 tsp ground cinnamon
- 2 tsp ground ginger
- 1 (15 oz) can pumpkin puree room temperature
- 1 cup heavy cream
- 1 tsp salt
- 2 tbsp all purpose flour
Instructions
- Preheat oven to 425 degrees F. Line the bottom of a 9 in round springform pan with parchment paper, then lightly grease the entire tin and set aside.
- In a stand mixer fitted with the blade (flat beater) attachment, beat together softened, room temperature cream cheese and sugar until smooth and fluffy. Use a spatula to scrap down the sides of the bowl as need. Beat in eggs one at a time, making sure each egg is fully incorporated before adding the next. Add vanilla extract, nutmeg, cinnamon and ground ginger and mix on low until incorporated. NOTE: You can also do this using a stand mixer or a large food processor.
- In a separate bowl, combine pumpkin puree, heavy cream, salt, and flour. Whisk until smooth and there are no lumps of flour. The mixture should be pasty. Add pumpkin mixture to stand mixer and beat until smooth and fully incorporated.
- Pour cheesecake batter into springform pan. Bake for 55-60 minutes, until top is burnt but center is till a little jiggly. If your oven runs hot or cold, you may need to adjust your cooking time. Remove cheesecake from oven and allow to cool in the springform pan for 20 minutes. Unmold the pan and gently transfer cheesecake to a wire rack to cool completely at room temperature. Transfer to fridge to chill for at least 1 hour. Serve chilled. Enjoy!
- NOTE: Cheesecake can be stored in the freezer. Allow cheesecake to thaw before serving.
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