Pumpkin Basque Cheesecake
Pumpkin Basque Cheesecake is smooth, creamy and absolutely delicious. Full of seasonal flavors that everyone will enjoy, this little snack/treat is perfect for your fall celebrations.
Servings: 6
Calories:
Equipment
- 6" or 7" Springform Pan
Ingredients
- 16 oz cream cheese room temperature
- 1 cup pumpkin puree not pie filling
- ¾ cup sugar
- ½ cup heavy whipping cream
- 1 tbsp cornstarch
- 2 tsp vanilla extract
- 2 tsp pumpkin spice
- ¼ tsp salt
- 3 large eggs room temperature
Instructions
- Preheat the oven to 450°F. Tear 2 large piece of parchment paper 16" x 12". Place the scrunched paper to the bottom and sides of 6" or 7" springform pan. Watch video for reference.
- In bowl: beat/mix cream cheese until smooth. Tip: microwave cream cheese in 30 seconds increments or until soft. Use a spatula to scrap the sides of the cheesecake batter to center of the bowl.
- Add sugar, pumpkin puree and beat until smooth. Add heavy cream, vanilla extract, salt and beat until smooth. Use a spatula to scrap the sides of the cheesecake batter to center of the bowl.
- Add pumpkin spice & cornstarch (make sure to sift it) and mix everything together until smooth.
- Beat on low speed (to avoid air bubbles). In increments- add 1 egg at a time and whip until smooth. DO NOT SKIP THIS PART. Tip: have separate bowls with each egg ready to use. Use a spatula to transfer the batter to the springform. Let the batter rest in the pan for 15 minutes to remove extra air bubbles in the cheesecake. Place the cheesecake on a baking sheet.
- Bake for 27-30 minutes or until dark brown on top. It should be a puffy and jiggly when you remove it from the oven (27 minutes for a 6" pan & 30 minutes for a 7" pan).
- Place the cheesecake on the baking/cooling rack and let set at room temperature for 2-3 hours or until cool completely.
- Serve at room temperature or refrigerate uncovered for 8 hours or overnight. Just before serving- gently remove the parchment paper from the cake.