smittenkitchen
Pumpkin Basque Cheesecake
A dream of a pumpkin basque cheesecake that rewards last-minute planners with speed and ease. It’s almost halfway to pumpkin pie in flavor yet still a basque cheesecake, burnished edges and sunken-…
👥 8 Servings⏱️ Prep & Cook: 1h👤 deb📖 smittenkitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●baking sheet
- ●oven
- ●bowl
- ●food processor
- ●mixing bowl
📝 Preparation Steps
1
Heat oven: To 425°F (218°C). Line a loaf pan with one big piece of parchment paper pressed into the corners and up the sides. Place the loaf pan on a rimmed baking sheet, just in case there’s overflow (but I’ve never had any).
2
In a food processor: In the work bowl, blend the granulated sugar, cornstarch, salt, and spices to combine. Cut the cold cream cheese into large chunks and add to the sugar mixture along with the brown sugar. Blend until completely combined and the cream cheese is soft, scraping down the bowl once or twice. Add eggs, one at a time, and blend to combine then scrape down the sides of the workbowl (yes, each time). Add the pumpkin and blend to evenly combine.
cream cheese (2 8-ounce/227-gram packages) (see Note)1 poundlarge eggs3
3
With a handmixer: Combine granulated sugar, cornstarch, salt, and spices in a large mixing bowl. Add softened cream cheese and brown sugar and beat to combine, scraping down the bowl a few times as you do to make sure there’s no unmixed cream cheese. Add eggs, one at a time, beating to combine and scraping down the bowl between each. Add the pumpkin and beat to evenly combine.
cream cheese (2 8-ounce/227-gram packages) (see Note)1 poundlarge eggs3
4
Both methods: Pour into the prepared pan, making sure it all lands inside the parchment paper sling. Transfer to the oven and bake for 35 to ⏱️ 40 minutes, until puffed, bronzed, and moderately jiggly when the pan is shimmied. If you’d like more color on top, you can run it under your oven’s broiler for 2 to ⏱️ 3 minutes at the end.
5
To finish and serve: Transfer pan to a cooling rack and cool at room temperature for 1 to ⏱️ 2 hours or transfer to the fridge and cool for one hour. Pumpkin basque cheesecake can be served cool or at room temperature; the latter is traditional but both are delicious.
6
Use parchment paper to lift and remove cheesecake from the loaf pan and transfer to a plate. Cut into 1-inch slices.
7
Basque pumpkin cheesecake keeps in the fridge for 5 days, although it would be unprecedented.
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