Basque Pumpkin Cheesecake Fusion (Printable)

Luscious, creamy cheesecake featuring pumpkin puree and warming spices—perfect for a rustic autumn indulgence.

# Ingredient List:

→ Dairy

01 - 24 ounces cream cheese, softened to room temperature
02 - 1 cup heavy cream
03 - 4 large eggs

→ Pumpkin Mixture

04 - 1 cup pumpkin puree
05 - 3/4 cup granulated sugar
06 - 1/3 cup light brown sugar

→ Flavorings & Spices

07 - 2 teaspoons vanilla extract
08 - 1 1/2 teaspoons ground cinnamon
09 - 1/2 teaspoon ground ginger
10 - 1/4 teaspoon ground nutmeg
11 - 1/4 teaspoon ground cloves
12 - 1/2 teaspoon salt

→ Flour

13 - 2 tablespoons all-purpose flour

# How to Make:

01 - Preheat oven to 430°F. Line a 9-inch springform pan with parchment paper, ensuring an overhang on all sides for easy removal.
02 - In a large mixing bowl, beat cream cheese with an electric mixer until completely smooth and creamy.
03 - Add granulated sugar and brown sugar to the cream cheese. Beat until fully combined and fluffy.
04 - Add eggs one at a time, mixing thoroughly after each addition to create a velvety batter.
05 - Mix in pumpkin puree and vanilla extract until fully blended and smooth.
06 - Sift all-purpose flour, cinnamon, ginger, nutmeg, cloves, and salt directly into the batter. Mix until just incorporated.
07 - Pour in heavy cream and gently fold to achieve a homogeneous and silky texture.
08 - Transfer the batter to the lined springform pan. Gently tap the pan to release any trapped air bubbles.
09 - Bake for 50 to 55 minutes, or until the surface is deeply golden and the center remains slightly jiggly.
10 - Allow cheesecake to cool to room temperature in the pan, then refrigerate for at least 4 hours or overnight before slicing.

# Expert Tips:

01 -
  • Uses basic pantry ingredients and fresh pumpkin puree
  • No crust needed so it is beginner friendly
  • Extra creamy due to high cream cheese and heavy cream
  • Infused with warming spices for seasonal flavor
  • Rustic look—no stress over cracks or perfection
02 -
  • High in protein and calcium per serving
  • Freezes beautifully for make-ahead occasions
  • The crustless burnt top gives both flavor and visual flair
  • Pumpkin puree makes this extra moist but you can swap with butternut or roasted kabocha for a deeper color
03 -
  • Always line the pan well for easy cake removal
  • Do not overmix the batter after adding flour or it might turn dense
  • Test doneness by gentle shaking—you want a jiggly center not firm
  • Use homemade puree if time allows for freshest flavor
  • Let chill overnight and slice with a hot wet knife for neat pieces

Return