Pumpkin Basque Cheesecake
This pumpkin basque cheesecake has a deeply caramelized top, a creamy custard center, and no crust or water bath needed — just 9 pantry ingredients.
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 oven to 450°F. Tear two 16" x 12" parchment paper pieces; crunch and line a 6" or 7" springform pan.
- Beat cream cheese until smooth (microwave in 30-second increments if needed). Add sugar and pumpkin puree; beat until smooth. Incorporate heavy cream, vanilla extract, and salt.
- Sift pumpkin spice and cornstarch together; mix into batter until smooth.
- On low speed, add eggs one at a time, beating after each addition to avoid air bubbles.
- Transfer batter to springform; let rest 15 minutes. Place on baking sheet.
- Bake 27–30 minutes until dark brown and puffy with slight jiggle.
- Cool at room temperature for 2–3 hours until completely cool.
- Serve at room temperature or refrigerate uncovered 8 hours overnight. Just before serving, gently remove the parchment paper from the cake.