Move over pumpkin spice lattes. It’s officially fall when cheesecake gets an extra dose of sugar, spice, and everything nice. Pumpkin Basque Cheesecake is the perfect way to celebrate cooler days, longer nights, and the taste of autumn.
Basque cheesecake, sometimes referred to as burnt cheesecake, it ideal year-round, such as Blueberry Lemon Cheesecake. Creamy, decadent, and rich, this luxurious dessert not only taste delicious but is also surprisingly easy.
Not only is Pumpkin Basque Cheesecake easier to prepare than a New York style cheesecake, it also only requires a handful of ingredients. Skip the pumpkin pie this holiday season and serve up this burnt pumpkin cheesecake.
- Cream Cheese – Creamy and a little tangy, this soft cheese is the base of the recipe.
- Sugar – Adds sweetness that accents the tang of the cream cheese.
- Brown Sugar – Adds a deep molasses flavor to the cheesecake and is also used to make the caramel sauce.
- Pumpkin Spice – Warm and aromatic, this blend often includes cinnamon, nutmeg, ginger, cloves, and sometimes allspice.
- Pumpkin Puree – Adds a delicate pumpkin flavor and gorgeous color to every bite.
- Vanilla – Naturally sweet and a little floral, vanilla extract adds depth of flavor to this cheesecake.
- Salt – Enhances all of the flavors in this cheesecake.
- Heavy Cream – Adds richness while also creating the luxurious texture.
- AP Flour – Just a little flour helps give this burnt cheesecake texture and hold it together.
- Butter – Adds richness to the caramel sauce and also used to grease the springform pan.
- Pecans – Adds a pop of crunch to the caramel.
How to Make Pumpkin Basque Cheesecake
Unlike other style of cheesecakes that require water baths and preparing a crust, this Spanish style cheesecake comes together easily. Whether you’re a begging baker or advanced in the kitchen, this is a dessert anyone can make.
Time needed: 9 hours
The hardest part of this recipe is waiting for it to chill overnight so you can dig in!
Preheat your oven to 425 degrees. Butter a 7″ springform pan and line it with parchment paper. This will not only prevent the cheesecake from sticking it will also make it easy to remove.
Add your room temperature cream cheese and sugar to a bowl and mix on high for 4-5 minutes until it is creamy, silky, and the sugar are slightly dissolved.
Add the eggs one at a time until incorporated. Add Pumpkin puree and mix in the salt, vanilla, and pumpkin pie spice.
Pour heavy cream slowly and keep whisking on medium speed.
Use a fine mesh sieve to sprinkle the flour in, mixing until it’s just combined.
Pour the batter into the prepared spring form pan. Bake your cheesecake for 45-50 minutes or until the top is deeply bronzed.
Allow the cheesecake to cool completely before refrigerating. Let it refrigerate overnight before cutting.
Add your sugar to a large saucepan over medium heat. The sugar will begin to melt. Let the sugar melt slowly until it turn a light golden color.
Remove the pot from the stove and stir in the heavy cream. Be careful as it will foam up.
Add the butter and continue to stir.
Stir in the pecans.
Drizzle the caramel sauce over your cheesecake and enjoy!
- Springform Pan – This recipe will fit a 7″ springform pan. Using a spring form pan makes it easy to release the sides so you can remove your delicate cheesecake without breaking it.
- Parchment Paper – Make sure when you line your springform pan with the parchment paper you leave a little hanging over the top. This will prevent your cheesecake form sticking to the pan.
- Medium Saucepan – Caramel sauce tends to bubble up when you add the cream. Remove from the heat before incorporating the cream.
This cheesecake needs to be chilled overnight before it is cut. While it won’t last long as it will be love at first bite, you can keep this cheesecake refrigerated for several days covered.
Top Tips for Pumpkin Basque Cheesecake
Always make sure that you let your cream cheese sit out at room temperature. This will prevent your burn cheesecake batter from being lumpy and allow it to mix up smooth and silky.
When making your caramel sauce, make sure that you continue to whisk the entire time. As the sugar melts down, it will be clumpy and lumpy at first until it finally melts and becomes golden.
Pumpkin Basque Cheesecake
- 1 mixing bowl
- 1 7" springform pan
- parchment paper
- medium saucepan
- 16 oz cream cheese, room temperature
- 3/4 cup brown sugar
- 3/4 cup pumpkin puree
- 3 eggs large
- 1 cup heavy cream
- 1 tsp vanilla
- 1 tsp pumpkin spice
- pinch of salt
- 2 tbsp AP flour
- butter for greasing pan
Pecan Caramel Sauce
- 1 cup sugar
- 1/2 cup heavy cream
- 4 tbsp butter
- 1/2 cup pecans
- Preheat 425. Grease 7" springform pan with butter or oil. Line the pan with parchment paper, leaving a little hanging over the top.
- Add the cream cheese and sugar to a bowl and mix on high for 4-5 minutes until creamy and silky.
- Add one egg at a time, mixing to combine.
- Mix in the pumpkin puree.
- Slowly pour the cream into the bowl while mixing. Mix until incorporated.
- Mix in the salt, vanilla, and pumpkin spice.
- Use a fine mesh sieve to sprinkle the flour over the batter. Mix until it is just combined.
- Bake the cheesecake for 45-50 minutes until the top is deeply bronzed. When the top is brown, you know that it is done.
- Allow the cheesecake to cool completely and then refrigerate overnight before cutting.
- Serve with pecan caramel sauce.
Pecan Caramel Sauce
- Add sugar to a large saucepan over medium-low heat.
- Don't whisk. Let the sugar melt slowly until it turn a light golden color.
- Remove from the heat and add the heavy cream. The mixture will foam up so be careful. Stir to combine.
- Add the butter, stirring continually.
- Stir in the pecans and serve over the pumpkin basque cheesecake.