Dessertsbonappetit4.6
Pumpkin Basque Cheesecake
This twist on burnt cheesecake integrates a can of pumpkin purée and a handful of warming spices—perfect for a holiday table or any chilly fall day.
👥 12 Servings👤 Kendra Vaculin📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●baking sheet
- ●bowl
- ●oven
- ●whisk
📝 Preparation Steps
1
Place a rack in middle of oven; preheat to 400°. Line pan with 2 large overlapping sheets of parchment paper, creasing and crunching as needed so parchment comes at least 2" above top of pan all the way around. Place on a rimmed baking sheet. Beat three 8-oz. packages cream cheese, room temperature, and 1½ cups (300 g) granulated sugar in the bowl of a stand mixer fitted with the paddle attachment on medium speed, scraping sides of bowl as needed, until no lumps remain, about ⏱️ 2 minutes. Add one 15-oz. can pure pumpkin purée and mix just to combine, about ⏱️ 30 seconds. Scrape down sides of bowl, then add 3 large eggs, room temperature, and 1 large egg yolk, room temperature, one at a time, beating after each addition until incorporated before adding more.
8-oz. packages cream cheese, room temperature3½ cups (300 g) granulated sugar1½ cups heavy cream, divided215-oz. can pure pumpkin purée1large eggs, room temperature3large egg yolk, room temperature1
2
Reduce speed to medium-low and, with motor running, add 1 Tbsp. ground cinnamon, 1 tsp. vanilla bean paste or vanilla extract, ½ tsp. ground ginger, ¼ tsp. ground cloves, ¼ tsp. ground nutmeg, 2 cups heavy cream, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt; beat until combined, about ⏱️ 30 seconds. Turn off motor and sift in ⅓ cup (42 g) all-purpose flour with a fine-mesh sieve. Beat on low speed just until combined, about ⏱️ 15 seconds. Scrape down sides of bowl and continue to beat batter until smooth and silky, about ⏱️ 10 seconds more. Scrape batter into prepared pan.
. ground cinnamon1 Tbsp. vanilla bean paste or vanilla extract1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more1 tsp
3
Bake cheesecake until deep golden brown on top but still very jiggly in the center, about ⏱️ 1 hour. Transfer pan to a wire rack and let cheesecake cool (it will collapse drastically as it cools). Unmold cheesecake, then carefully remove parchment paper and discard. Transfer to a platter.
4
Whisk 2 tsp. powdered sugar, a pinch of kosher salt, and remaining ½ cup heavy cream in a small bowl until soft peaks form. Add 2 Tbsp. amaro if using and whisk until cream returns to soft peaks. Slice cheesecake and serve topped with amaro whipped cream. Do Ahead: Cheesecake can be baked 1 day ahead. Let cool, then cover and chill. Bring to room temperature before unmolding.
. powdered sugar2 tsp. amaro (such as Averna or Montenegro; optional)2 Tbsp
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