Pumpkin Basque Cheesecake
Kimberly Wright
Pumpkin Basque Cheesecake
A loaf-pan pumpkin Basque cheesecake with a deeply bronzed top, custardy center, and warm spice flavor.
Nutrition (per serving)
Pumpkin Basque cheesecake keeps the dramatic burnished top and soft sunken center of the classic dessert, then folds in enough pumpkin puree to make the flavor clear and seasonal. It is less fussy than a traditional cheesecake because it bakes hot, skips the crust, and does not need a water bath.
The batter comes together quickly in a food processor or with a mixer. Cream cheese gives the body, pumpkin brings moisture and color, and a small amount of cornstarch helps the loaf slice neatly while keeping the texture smooth.
A parchment-lined loaf pan makes this version practical for a smaller table. The tall paper edges help you lift the cheesecake out cleanly once it has cooled, and the narrow shape gives tidy slices that show the creamy orange interior.
Serve it at room temperature for the softest custard texture or chilled for firmer slices. The cheesecake is rich enough to stand alone, though a spoonful of lightly whipped cream is welcome if you want a simple finish.
Ingredients
- Granulated Sugar:1/4 cup
- Cornstarch:1/3 cup
- Kosher Salt:1/2 teaspoon
- Ground Cinnamon:1 1/2 teaspoons
- Freshly Grated Nutmeg:1/4 teaspoon
- Ground Ginger:1/4 teaspoon
- Light Brown Sugar:1/2 cup
- Cream Cheese, cut into large pieces:16 ounces
- Large Eggs:3
- Canned Pumpkin Puree:1 1/4 cups
Instructions
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Heat the oven to 425°F. Line a standard loaf pan with one large sheet of parchment, pressing it into the corners and leaving generous overhang on the long sides.
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Set the lined loaf pan on a rimmed baking sheet. This makes it easier to move and catches any batter that might rise over the edge.
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In a food processor, pulse the granulated sugar, cornstarch, salt, cinnamon, nutmeg, and ginger until evenly combined. If using a mixer, whisk these dry ingredients together in a large bowl.
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Add the brown sugar and cream cheese. Process or beat until the mixture is completely smooth, stopping once or twice to scrape the bowl so no dense streaks of cream cheese remain.
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Add the eggs one at a time, mixing well and scraping the bowl after each addition. Keep the mixing steady rather than whipping in extra air.
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Add the pumpkin puree and mix until the batter is uniform, glossy, and orange all the way through.
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Pour the batter into the parchment-lined loaf pan, keeping it inside the paper sling. Tap the pan gently on the counter to settle the surface.
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Bake for 35 to 40 minutes, until the cheesecake is puffed, deeply browned in patches, and still wobbles in the center when the pan is gently nudged.
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Cool the cheesecake in the pan on a rack for at least 1 hour, or chill it until firm if you prefer cleaner slices.
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Use the parchment overhang to lift the cheesecake from the pan. Transfer to a cutting board and slice into thick pieces with a clean knife.
Tips & Notes
- Cold cream cheese works well in a food processor; soften it first if you are using a hand mixer or stand mixer.
- Use plain pumpkin puree, not pumpkin pie filling, so the sweetness and spices stay balanced.
- For a darker top, broil the cheesecake for 1 to 2 minutes at the end of baking while watching closely.
- Store leftovers covered in the refrigerator for up to 5 days.
