halfbakedharvest4.5
Easiest Burnt Basque Pumpkin Spice Cheesecake.
Inspired by the Basque region of France, this untraditional, no crust, super easy cheesecake, has only incredibly creamy pumpkin spice filling.
👥 10 Servings⏱️ Prep & Cook: 2h⏳ Prep: 20 min🔥 Cook: 1h👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●baking sheet
- ●bowl
- ●mixing bowl
- ●oven
📝 Preparation Steps
1
1. Place a rack in the middle of the oven. Preheat the oven to 400 degrees F. Line a 9-inch spring-form pan with parchment paper and grease with butter. 2. In a mixing bowl, beat together the cream cheese and sugar on medium speed, scraping down the sides of the bowl until very smooth and creamy, about ⏱️ 2 minutes. Add the eggs, 1 at a time, until fully incorporated. Scrape down the sides of the bowl, then reduce the mixer speed to medium-low. Add the pumpkin, Carnation® Almond Cooking Milk, and vanilla. Beat until combined, about ⏱️ 30 seconds.3. Combine the flour, cinnamon, ginger, cardamom, and salt. Sift the flour mix into the batter, then beat again to combine, about ⏱️ 30 seconds. Pour the batter into the prepared parchment-lined pan. 4. Transfer to the oven and bake for ⏱️ 60-65 minutes, until deeply golden brown on top and still a little jiggly in the center. Let the cake cool ⏱️ 10 minutes, then unmold. Let cool completely. 5. Meanwhile, make the cookies. Preheat the oven to 350 degrees F. Lightly flour a clean counter. Unroll the pie crust and cut out your desired shapes using your favorite fall cookie cutter. Carefully transfer the cookies to a parchment-lined baking sheet. 6. Transfer to the oven and bake the cookies on the middle rack of the oven for ⏱️ 8-10 minutes, until just lightly golden brown. Cool on the baking sheet for five minutes and then transfer to a wire cooling rack to cool completely.7. In a small bowl, combine the sugar, cinnamon, and ginger. Brush the melted butter over the cookies and then sprinkle the cookies with ginger-cinnamon sugar.8. To serve, slice into wedges, dollop with cream and top with cookies. Serve at room temperature or chilled. I like room temp best.
(8 ounce) cream cheese, at room temperature3 packageslarge eggs, at room temperature4(15 ounce) pumpkin pureè1 canteaspoons ground cinnamon1 1/2ground cinnamon2 teaspoonsground ginger1 teaspoonteaspoon ground ginger1/2
Nutrition Facts
calories
324 kcal
serving Size
1 serving
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...