Basque cheesecake is the burnt-top, crustless cheesecake that broke the internet, and this pumpkin version is the one to bake all autumn. The top caramelises almost to the edge of burnt, the edges set like a soft custard, and the centre stays gloriously creamy and just barely wobbly.
What I love most is how forgiving it is. There is no water bath, no crust to crack, no fussy unmoulding. You bake it hot, let the top go dark on purpose, and the parchment-paper wrinkles become part of its rustic charm.
Pumpkin purée, cinnamon, ginger and a little nutmeg fold straight into the batter, so every spoonful tastes like the best part of a pumpkin pie — only creamier. Serve it at room temperature with a dusting of cinnamon and watch it disappear.
Ingredients
- 680 g (3 cups) full-fat cream cheese, at room temperature
- 200 g (1 cup) granulated sugar
- 4 large eggs, at room temperature
- 240 g (1 cup) pumpkin purée (not pie filling)
- 240 ml (1 cup) double cream
- 30 g (¼ cup) plain flour
- 1½ tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- 1 tsp vanilla extract
- ½ tsp fine sea salt
To serve
- Ground cinnamon, for dusting
- Whipped cream (optional)
Instructions
- Prepare the tin: Heat the oven to 220°C (425°F). Line a 20 cm (8-inch) springform tin with two crumpled sheets of baking parchment, pressing them in so the paper rises a few centimetres above the rim.
- Beat the cream cheese and sugar: In a large bowl, beat the cream cheese and sugar with an electric mixer on medium for 2 minutes until completely smooth, scraping down the sides once. No lumps should remain.
- Add the eggs: Beat in the eggs one at a time, mixing just until each disappears. Overbeating here adds air, and air makes the cheesecake puff and crack.
- Add the pumpkin and cream: Whisk in the pumpkin purée, double cream, vanilla and salt until smooth. Sift in the flour, cinnamon, ginger and nutmeg and stir gently until no dry streaks remain.
- Bake: Pour the batter into the prepared tin and bake for 45 to 50 minutes. The top should be deeply browned — almost burnt in patches — and the centre should still wobble like jelly when you gently shake the tin.
- Cool and serve: Cool in the tin for 1 hour, then refrigerate for at least 4 hours or overnight. Run a knife around the edge, unclip the tin and peel back the parchment. Dust with cinnamon and slice with a hot, dry knife.
Tips for the best result
- Do not panic at the dark top — that caramelised crust is the signature of a Basque cheesecake, not a mistake.
- Room-temperature cream cheese and eggs are essential for a lump-free batter.
- Chilling overnight gives the cleanest slices and the silkiest texture.
- Use plain pumpkin purée, not pumpkin pie filling, which is already sweetened and spiced.
Storing and reheating
Refrigerate in an airtight container for up to 5 days. It also freezes well: wrap slices individually and freeze for up to 1 month, then thaw overnight in the fridge.
Frequently asked questions
Is the top supposed to be burnt?
Yes — deeply browned, almost black in places, is exactly right. That caramelised top gives Basque cheesecake its toasty, almost crème brûlée flavour.
Why is my Basque cheesecake still jiggly in the middle?
It should be. The centre sets as it cools, so a jelly-like wobble at the end of baking is a sign you nailed it, not that it is underdone.
Can I use tinned pumpkin purée?
Yes, tinned pumpkin purée works perfectly. Just check the label says 100% pumpkin and not pumpkin pie filling.
Do I need a springform tin?
It helps, but a deep round cake tin lined generously with parchment works too — lift the cheesecake out by the paper once chilled.
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