pumpkin basque cheesecake

pumpkin spice basque cheesecake

It always takes me a while (and sometimes years) to get around to posting a recipe on the blog. So it is perhaps lucky that Canadian Thanksgiving comes about a month before that of our neighbours in the south so I can leisurely post thematically-related recipes that appear quite timely.

pumpkin spice basque cheesecake
pumpkin spice basque cheesecake
pumpkin spice basque cheesecake
pumpkin spice basque cheesecake
pumpkin spice basque cheesecake

The allure of basque cheesecake lies in it’s hearty, no-fuss approach – no crust necessary and for once it’s good if the cake in the oven is starting to burn – but that aside, it’s also just a delicious cheesecake.

I’ve gone for a pumpkin spice theme this time around. By cooking down some pumpkin puree to evaporate the excess moisture, I was able to substitute it from quite a bit of the cream cheese. It ensures a strong pumpkin flavour, though that is something just as much, if not more so, implied by the spices than the pumpkin puree itself. The blackened crust and smoky singed parchment paper are the icing on the cake.

pumpkin spice basque cheesecake

pumpkin basque cheesecake

  • Servings: 7-inch cake
  • Print

Makes one 7″ cake. Cheesecake recipe adapted from Lili’s Cakes. Baking protocol from Daily Delicious, which is the baking protocol with which I’ve had the most success with when making a smaller-sized cheesecake. 

  • 350g pumpkin puree
  • 250g block cream cheese, at room temperature
  • 120g brown sugar
  • 1 3/4 tsp ground cinnamon
  • 1 tsp ground dried ginger
  • 3/8 tsp finely grated nutmeg
  • 1/4 tsp ground cloves
  • 1/4 tsp kosher salt
  • 1 tbsp cornstarch
  • 175g eggs (3 1/2 large eggs), at room temperature
  • 100g heavy cream
  • 1 tbsp dark rum

Begin by cooking down the pumpkin puree. Place the puree in a small saucepan over medium heat. Cook for about 25 minutes, stirring continuously with a rubber spatula, until the puree thickens and darkens slightly in colour. It will be the consistency of pumpkin butter, or a soft cookie dough. Remove from the pan and let cool. Measure out approximately 190g, which is what you will use in the cheesecake.

Preheat oven to 480F.

Use one (or two, but I think one is sufficient) squares of parchment paper to line a 7″ springform pan by pressing the sheets into the pan. It will appear crumply and that’s okay.

In a medium-sized bowl, cream the cream cheese and reduced pumpkin puree together until smooth. Next, cream in the sugar, spices, salt and cornstarch.

Crack the eggs into a bowl and beat with a fork until the whites are broken up. Add to the cream cheese mixture a bit at a time, thoroughly beating in each addition before the next. Lastly, stir the cream and rum into the batter.

Scrape the batter into the prepared pan. Trim off some of the excess parchment paper so there is an extra inch of paper all the way around

Bake for 30 minutes or until the surface is a dark brown and the cheesecake is still jiggly in the middle when shaken. If, at this time, the top of cheesecake is still not burnt to your liking, turn on the broiler and broil as needed. Remove from the oven, and let the cake cool.

The cheesecake can be eaten at room temperature or a bit warm, but I prefer this cheesecake cold so I chill it overnight before eating the next day.

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