Burnt Basque Pumpkin Cheesecake

Okay, this cheesecake is next level. It’s creamy, cozy, and has that deep, golden top that looks fancy but is so easy. I made it once and now I’m hooked.

It’s got warm pumpkin spice vibes with that burnt Basque twist. Kinda like fall in cheesecake form. And yep—it totally melts in your mouth.

I was nervous to try it, but honestly? It’s way simpler than I thought. If you love pumpkin and love cheesecake, this one’s a must.

Why You’ll Love This Recipe

• Incredibly Creamy Texture: The combination of cream cheese and pumpkin purée creates an irresistibly smooth filling.
• Effortless Elegance: No crust, no water bath, no stress—just mix, bake, and enjoy!
• Fall-Inspired Flavor: A blend of cinnamon, nutmeg, ginger, and cloves makes this cheesecake taste like autumn in every bite.
• Beautifully Burnt Top: The caramelized top adds a deep, toasty richness that balances the creamy interior.
• Make-Ahead Friendly: This cheesecake tastes even better the next day after chilling!

Required Kitchen Tools

• 9-inch springform pan
• Parchment paper
• Electric mixer or stand mixer
• Large mixing bowls
• Rubber spatula
• Wire rack for cooling

Ingredients

Here’s what you’ll need to create this rich and creamy cheesecake:

• Unsalted Butter: For greasing the pan.
• Ground Cinnamon, Nutmeg, Ginger, Allspice, and Cloves: Classic fall spices that enhance the pumpkin flavor.
• Cream Cheese (650g): Use full-fat cream cheese at room temperature for the creamiest texture.
• Pumpkin Purée (250g): Fresh or canned pumpkin purée works beautifully in this cheesecake.
• Soft Light Brown Sugar (200g): Adds a deep, caramel-like sweetness.
• Large Eggs (4): Provide structure and help create the custardy texture.
• Double Cream (300ml): Creates an ultra-rich and creamy consistency.
• Sea Salt (Pinch): Enhances the flavors and balances the sweetness.
• Vanilla Extract (1 tsp): Adds a warm, sweet aroma.
• Plain Flour (30g, sifted): Just enough to give the cheesecake a little structure while keeping it light and silky.

Step-by-Step Instructions

1. Prepare the Pan

• Preheat your oven to 400°F (200°C).
• Grease a 9-inch springform pan with butter.
• Line the pan with parchment paper, ensuring the edges rise above the rim.
  • Tip: Crinkle the parchment paper before pressing it into the pan to help it mold to the shape.

2. Mix the Cheesecake Batter

• In a large bowl, beat the cream cheese and brown sugar together until smooth and fluffy.
• Add the pumpkin purée, spices, salt, and vanilla extract. Mix until well combined.
• Add the eggs, one at a time, beating well after each addition.
• Pour in the double cream and sift in the flour. Mix until fully incorporated.

3. Bake the Cheesecake

• Pour the batter into the prepared pan and smooth the top with a spatula.
• Bake in the preheated oven for 50-60 minutes or until the top is deeply golden and the center is slightly jiggly.
• Turn off the oven and let the cheesecake sit inside for 10 minutes with the door slightly open.

4. Cool and Chill

• Remove the cheesecake from the oven and let it cool at room temperature for about an hour.
• Transfer to the fridge and chill for at least 4 hours (preferably overnight) to allow the flavors to develop.

Serving and Decoration

• Dust with Cinnamon: Sprinkle a light dusting of cinnamon for an extra warm touch.
• Drizzle with Caramel: A drizzle of salted caramel sauce takes this cheesecake to another level.
• Whipped Cream: Serve with a dollop of whipped cream for an airy contrast to the rich cheesecake.
• Pumpkin Seeds: Toasted pumpkin seeds add a lovely crunch.

How to Serve Burnt Basque Pumpkin Cheesecake

This cheesecake is delicious on its own but also pairs wonderfully with:

• Espresso or Coffee: The bitter notes of coffee complement the rich, creamy cheesecake.
• Spiced Chai Tea: Enhances the warm spices in the dessert.
• Vanilla Ice Cream: A scoop of vanilla ice cream makes for an indulgent pairing.

Storing Burnt Basque Pumpkin Cheesecake

• Refrigerator: Store leftovers in an airtight container for up to 5 days.
• Freezer: Freeze individual slices wrapped in plastic wrap for up to 3 months. Thaw overnight in the fridge before serving.

Nutrition Information (Per Serving)

Nutrient	Amount
Calories	370 kcal
Carbs	32g
Protein	7g
Fat	25g
Sugar	22g
Fiber	1g

Burnt Basque Pumpkin Cheesecake FAQs

Can I make this cheesecake gluten-free?

Yes! Simply swap out the all-purpose flour for an equal amount of cornstarch.

Can I use fresh pumpkin instead of canned purée?

Absolutely! Just make sure to cook and blend the pumpkin until completely smooth before using it in the recipe.

Why does my cheesecake have cracks?

Cracks are normal for Basque cheesecakes! The caramelized top and rustic appearance are part of its charm.

How do I know when my cheesecake is done?

The edges should be set, but the center should still have a slight jiggle when gently shaken.

Conclusion

And there you have it—Burnt Basque Pumpkin Cheesecake, rich, creamy, and full of cozy fall flavor. That golden, caramelized top and smooth pumpkin filling make every slice feel like a warm hug. It’s bold, beautiful, and way easier to make than it looks.

Whether you serve it for Thanksgiving or just because, this dessert always stands out. One bite, and you’ll see—it’s not your average cheesecake.