Name: Pumpkin Basque Cheesecake Recipe
Prep time: 15 min
Cook time: 22 min
Total time: 4 h 37 min
Cuisine: Basque
Ingredients: 250 g pumpkin; 200 g cream cheese (softened); 4 eggs; 60 g granulated sugar; 15 g cornstarch; 150 g heavy cream

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Why You’ll Love This Recipe

This Pumpkin Basque Cheesecake is a delightful twist on the classic Basque cheesecake, featuring the sweet and earthy flavor of pumpkin. With a smooth, creamy texture and a lightly caramelized top, it’s an irresistible dessert that’s perfect for any occasion, especially during the fall season when pumpkin is in its prime. The rich pumpkin flavor pairs beautifully with the cream cheese, while the cornstarch ensures a silky, smooth consistency. Whether you’re looking to impress guests or treat yourself, this cheesecake is bound to become a favorite!

Ingredients

250 g pumpkin (8.8 ounce)
200 g cream cheese (softened, 1 package)
4 eggs
60 g granulated sugar (1/4 cup)
15 g cornstarch (1 tbsp + 2 tsps)
150 g heavy cream (1/2 cup + 2 tbsps)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Peel and cut the pumpkin into chunks. Steam the pumpkin until it is soft and fully cooked, then mash it into a smooth paste.
In a large mixing bowl, combine the pumpkin paste and softened cream cheese. Mix well until smooth.
Add the granulated sugar and eggs to the pumpkin and cream cheese mixture. Stir until the mixture is smooth and evenly combined.
Next, incorporate the cornstarch and heavy cream, mixing thoroughly. Sift the entire mixture to ensure a silky texture.
Preheat your oven to 446℉ (230℃). Line a loaf pan (2185cm) with parchment paper and pour in the cheesecake mixture.
Bake the cheesecake for 22 minutes, allowing it to rise slightly and form a beautiful golden-brown crust on top.
Once baked, remove from the oven and let it cool in the fridge for at least 4 hours to set.
After cooling, demold the cheesecake from the pan, slice, and serve!

Servings and Timing

Servings: 8 slices (depending on portion size)
Prep Time: 15 minutes
Cook Time: 22 minutes
Chill Time: 4 hours

Variations

Spiced Pumpkin Cheesecake: Add a pinch of cinnamon, nutmeg, or pumpkin pie spice to the mixture for a more spiced flavor profile.
Crust Version: You can add a crust by pressing crushed graham crackers or biscuits mixed with butter into the base of the pan before adding the cheesecake filling.
Dairy-Free: Replace the heavy cream and cream cheese with dairy-free alternatives such as coconut cream and vegan cream cheese for a dairy-free version.
Caramelized Pumpkin: For a deeper flavor, you can caramelize the pumpkin chunks before mashing them into a paste.

Storage/Reheating

Storage: Store the Pumpkin Basque Cheesecake in an airtight container in the fridge for up to 3-4 days.
Reheating: Serve the cheesecake chilled for the best texture. If you prefer it warm, heat it gently in the microwave for about 15 seconds or allow it to sit at room temperature for a few minutes before serving.

FAQs

1. Can I use canned pumpkin for this recipe?

Yes, canned pumpkin can be used instead of fresh pumpkin. Make sure to use pure pumpkin puree and not pumpkin pie filling.

2. How do I know when the cheesecake is done baking?

The cheesecake should have a golden-brown top and a slight jiggle in the center. It will firm up once refrigerated.

3. Can I make this cheesecake without a loaf pan?

Yes, you can use any baking dish with similar dimensions. Just adjust the baking time accordingly, as it may vary depending on the size and shape of your pan.

4. Can I freeze the cheesecake?

Yes, you can freeze the cheesecake after it’s fully cooled. Wrap it tightly in plastic wrap or foil and store it in a freezer-safe container for up to 2 months. Thaw it in the fridge before serving.

5. What can I use instead of cornstarch?

You can substitute cornstarch with arrowroot powder or potato starch for a similar effect in thickening the batter.

6. How do I achieve the perfect texture?

The key to a smooth, creamy texture is sifting the mixture after combining the ingredients. This removes any lumps and ensures the cheesecake will be silky.

7. Can I add toppings to the cheesecake?

Absolutely! You can add a dollop of whipped cream, caramel sauce, or even a sprinkle of toasted pumpkin seeds to enhance the flavor and presentation.

8. Is this cheesecake suitable for a gluten-free diet?

Yes, this recipe is naturally gluten-free as it doesn’t contain any flour. However, if you’re adding a crust, make sure to use gluten-free crumbs.

9. Can I double the recipe?

Yes, you can double the recipe to make a larger batch. Just be sure to adjust the baking time as needed, and check for doneness by the golden-brown top and a slight jiggle in the center.

10. What other flavors can I incorporate into this cheesecake?

You can experiment with adding flavors like vanilla extract, maple syrup, or even a splash of orange juice for an added citrus twist.

Conclusion

The Pumpkin Basque Cheesecake is a beautifully creamy dessert with just the right amount of sweetness and a comforting pumpkin flavor. With simple ingredients and an easy baking process, this cheesecake is sure to become a seasonal favorite. Whether enjoyed during the holidays or as a special treat, it’s a dessert that will impress every time!