🎉 Introduction
A Basque cheesecake is famous for its deeply caramelized top, creamy interior, and rustic charm. This Pumpkin Spice Basque Cheesecake takes the classic and gives it a fall twist with pumpkin puree and warm spices like cinnamon, nutmeg, and ginger.
The result is a dessert that’s bold, comforting, and perfect for autumn gatherings — no need for a water bath or fuss, just a beautifully imperfect cheesecake that tastes like fall in every bite.
🧰 Equipment Needed
- 9-inch springform pan
- Parchment paper
- Mixing bowls
- Hand mixer or stand mixer
- Spatula
- Measuring cups and spoons
🛒 Ingredients
🥧 Fruits & Vegetables:
- 1 cup pumpkin puree
- ¼ tsp ground ginger
🥚 Fresh Produce:
- 3 large eggs
🌿 Spices & Seasonings:
- 1 cup all-purpose flour
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp salt
- 1 tsp vanilla extract
🍬 Sugars:
- 1 cup granulated sugar
🥛 Dairy Products:
- 16 oz cream cheese, softened
👩🍳 Directions
Step 1 – Prep the Pan
- Preheat oven to 400°F (200°C).
- Line a 9-inch springform pan with parchment paper, letting excess hang over edges.
Step 2 – Make the Batter
3. In a large bowl, beat softened cream cheese until smooth.
4. Add granulated sugar and mix until fluffy.
5. Beat in eggs one at a time.
6. Stir in pumpkin puree and vanilla extract.
7. In another bowl, whisk together flour, cinnamon, nutmeg, ginger, and salt.
8. Fold dry ingredients into pumpkin-cream cheese mixture until smooth.
Step 3 – Bake
9. Pour batter into prepared pan.
10. Bake for 50–60 minutes until top is dark golden brown and center is slightly jiggly.
Step 4 – Cool & Serve
11. Let cheesecake cool completely in the pan.
12. Chill for at least 4 hours (preferably overnight) before slicing.
🍽️ Servings & Timing
- Servings: 10–12 slices
- Prep Time: 20 minutes
- Bake Time: 50–60 minutes
- Chill Time: 4 hours minimum
- Total Time: About 5–6 hours (including chilling)
🧊 Storage & Reheating
- Refrigerator: Store covered for up to 5 days.
- Freezer: Freeze slices wrapped tightly for up to 2 months.
- Reheating: Best served chilled — do not reheat.
🥄 Variations
- Extra Spiced: Add cloves or allspice for deeper flavor.
- Creamier Texture: Replace ½ cup flour with ½ cup heavy cream.
- Nutty Crunch: Top with candied pecans before serving.
- Mini Cheesecakes: Bake in muffin tins with liners for 20–25 minutes.
❓ 10 FAQs
- What makes Basque cheesecake different?
It’s baked at high heat for a caramelized top and creamy center. - Do I need a water bath?
No — Basque cheesecakes are meant to be rustic and crackly. - Can I use fresh pumpkin instead of puree?
Yes, just cook and mash until smooth. - How do I know it’s done baking?
The center should jiggle slightly but not be liquid. - Can I make this gluten-free?
Yes, use a 1:1 gluten-free flour blend. - What size pan works best?
A 9-inch springform pan is standard. - Do I need to peel off the parchment edges?
Leave them for rustic presentation or trim before serving. - Can I reduce the sugar?
Yes, reduce by up to ¼ cup without affecting texture. - Can I make this ahead?
Absolutely — it tastes even better after a day of chilling. - What toppings go well?
Whipped cream, caramel drizzle, or spiced nuts.
🏁 Conclusion
This Pumpkin Spice Basque Cheesecake is rich, creamy, and infused with the warm flavors of fall. Its caramelized top and rustic look make it a stunning yet easy dessert for Thanksgiving, holidays, or any autumn gathering.
Delicious Pumpkin Spice Basque Cheesecake – A Perfect Fall Dessert
Ingredients
Equipment
Method
- Preheat oven to 400°F (200°C).
- Line a 9-inch springform pan with parchment paper, letting excess hang over edges.
- In a large bowl, beat softened cream cheese until smooth.
- Add granulated sugar and mix until fluffy.
- Beat in eggs one at a time.
- Stir in pumpkin puree and vanilla extract.
- In another bowl, whisk together flour, cinnamon, nutmeg, ginger, and salt.
- Fold dry ingredients into pumpkin-cream cheese mixture until smooth.
- Pour batter into prepared pan.
- Bake for 50–60 minutes until top is dark golden brown and center is slightly jiggly.
- Let cheesecake cool completely in the pan.
- Chill for at least 4 hours (preferably overnight) before slicing.
Notes
It’s baked at high heat for a caramelized top and creamy center. Do I need a water bath?
No — Basque cheesecakes are meant to be rustic and crackly. Can I use fresh pumpkin instead of puree?
Yes, just cook and mash until smooth. How do I know it’s done baking?
The center should jiggle slightly but not be liquid. Can I make this gluten-free?
Yes, use a 1:1 gluten-free flour blend. What size pan works best?
A 9-inch springform pan is standard. Do I need to peel off the parchment edges?
Leave them for rustic presentation or trim before serving. Can I reduce the sugar?
Yes, reduce by up to ¼ cup without affecting texture. Can I make this ahead?
Absolutely — it tastes even better after a day of chilling. What toppings go well?
Whipped cream, caramel drizzle, or spiced nuts. 🏁 Conclusion
This Pumpkin Spice Basque Cheesecake is rich, creamy, and infused with the warm flavors of fall. Its caramelized top and rustic look make it a stunning yet easy dessert for Thanksgiving, holidays, or any autumn gathering.
