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Delicious Pumpkin Spice Basque Cheesecake – A Perfect Fall Dessert

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.
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Prep Time 20 minutes
bake & Chill Time 5 hours
Total Time 5 hours 20 minutes
Servings: 12 slices
Ingredients Equipment Method Notes
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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
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Equipment

  • 9-inch springform pan
  • Parchment paper
  • Mixing bowls
  • Hand mixer or stand mixer
  • Spatula
  • Measuring cups and spoons

Method
 

Step 1 – Prep the Pan
  1. Preheat oven to 400°F (200°C).
  2. Line a 9-inch springform pan with parchment paper, letting excess hang over edges.
Step 2 – Make the Batter
  1. In a large bowl, beat softened cream cheese until smooth.
  2. Add granulated sugar and mix until fluffy.
  3. Beat in eggs one at a time.
  4. Stir in pumpkin puree and vanilla extract.
  5. In another bowl, whisk together flour, cinnamon, nutmeg, ginger, and salt.
  6. Fold dry ingredients into pumpkin-cream cheese mixture until smooth.
Step 3 – Bake
  1. Pour batter into prepared pan.
  2. Bake for 50–60 minutes until top is dark golden brown and center is slightly jiggly.
Step 4 – Cool & Serve
  1. Let cheesecake cool completely in the pan.
  2. Chill for at least 4 hours (preferably overnight) before slicing.

Notes

🧊 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.