Imagine a dessert that combines the rustic charm of a traditional Basque cheesecake with the warm, comforting flavors of fall – this Burnt Basque Pumpkin Spice Cheesecake is about to become your new obsession! With its dramatically caramelized top, silky smooth interior, and a perfect balance of creamy richness and seasonal spices, this show-stopping dessert will transform your ordinary baking routine into a culinary adventure that'll have everyone begging for seconds.
Prep Time: 20 mins
Cook Time: 60 mins
Total Time: 1 hrs 20 mins
Cuisine: Spanish
Serves: 10 servings
Ingredients
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup pumpkin puree
- 1 teaspoon pumpkin spice
- 1 teaspoon vanilla extract
- 1/2 cup heavy cream
Instructions
- Preheat the oven to 425°F (218°C). Prepare a 9-inch springform pan by lining the bottom with parchment paper and greasing the sides with butter.
- In a large mixing bowl, beat the softened cream cheese and granulated sugar using an electric mixer until smooth and creamy, approximately 3-4 minutes.
- Add eggs one at a time, mixing thoroughly after each addition. Ensure each egg is fully incorporated before adding the next.
- Mix in the pumpkin puree, pumpkin spice, and vanilla extract until the mixture is completely uniform and free of lumps.
- Gradually pour in the heavy cream, mixing on low speed until just combined. Be careful not to overmix.
- Transfer the cheesecake batter into the prepared springform pan, smoothing the top with a spatula.
- Place the pan in the preheated oven and bake for 50-60 minutes. The cheesecake should have a deeply caramelized top and slightly jiggly center.
- Remove from oven and let cool at room temperature for 1 hour. The cake will naturally crack and develop a rustic, burnt Basque-style top.
- Refrigerate for at least 4 hours or overnight before serving to allow the cheesecake to set completely.
- Before serving, run a knife around the edges of the pan and release the springform. Dust with additional pumpkin spice if desired.
Tips
- Ensure all ingredients are at room temperature before mixing to create a smooth, lump-free batter.
- Don't overmix the batter – this can incorporate too much air and cause cracking.
- The "burnt" top is intentional and signature to Basque-style cheesecakes, so don't panic when you see deep caramelization.
- Use a springform pan for easy removal and a clean presentation.
- Allow the cheesecake to cool completely and set in the refrigerator for the best texture and flavor.
- For an extra touch, garnish with a light dusting of pumpkin spice or a drizzle of caramel before serving.
- This cheesecake is best enjoyed within 3-4 days and should be stored covered in the refrigerator.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 25g
Protein: 9g
Fat: 28g
Saturated Fat: 16g
Cholesterol: 145mg
