Pumpkin Basque Cheesecake
Creamy, airy, and delicate, this burnt cheesecake gets a burst of autumn flavors from pumpkin puree and pumpkin pie spice.
Equipment
- 1 mixing bowl
- 1 7" springform pan
- parchment paper
- medium saucepan
Ingredients
Pumpkin Cheesecake
- 16 oz cream cheese, room temperature
- 3/4 cup brown sugar
- 3/4 cup pumpkin puree
- 3 eggs large
- 1 cup heavy cream room temperature
- 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
Instructions
Pumpkin Cheesecake
- 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.
- Add the butter, stirring continually.
- Remove from the heat and add the heavy cream. The mixture will foam up so be careful. Stir to combine. If the mix crystalize, just put the pot back in low heat and the sauce will melt again.
- Stir in the pecans and serve over the pumpkin basque cheesecake.
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