Basque Pumpkin Cheesecake

This creamy, rich Burnt Basque Pumpkin Cheesecake combines the smoothness of cream cheese with the warmth of pumpkin and a hint of aromatic tea. With a perfectly caramelized top and a lava cake-like center that remains slightly jiggly, this cheesecake offers a unique satisfying texture.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Gather and measure all the ingredients required for this recipe. Remove the cream cheese, eggs, and heavy cream from the refrigerator and let them sit at room temperature for about 1 hour, allowing the cream cheese to soften and the other ingredients to warm up to room temperature.

Step 2

Preheat your oven to 445°F (230°C). Line a 6 or 7 inch cake pan with parchment paper, making sure the paper goes above the edge of the pan.

Step 3

In a large mixing bowl, use a whisk or electric hand mixer (slow speed) to mix the softened cream cheese and granulated sugar until smooth.

Step 4

Add the pumpkin purée, vanilla extract, and tea powder (optional; you can also use the spice powder mentioned in the ingredient list) to the cream cheese mixture and mix until well combined.

Step 5

Add the eggs, one at a time, to the cream cheese mixture, beating well after each addition. Make sure to scrape down the sides of the bowl to ensure everything is well combined.

Step 6

Sift in the cornstarch (or flour), add the heavy cream, and mix just until incorporated and lump-free.

Step 7

Place a fine mesh strainer over the lined cake pan. Pour the cheesecake mixture into the strainer. You may need to use a spatula or spoon to help it pass through.

Step 8

Lift the pan about 1-2 inches off the table and then drop it gently onto the table. You can do this a couple of times. This step helps eliminate air bubbles, resulting in a smoother cake that is less likely to crack.

Step 9

Place the cake pan on the middle rack of the preheated oven, bake at 445°F (230°C) for 23 minutes. The top should be brown, while the center will still have a slight jiggle when you shake the pan. (If the top isn’t browned after this time, increase the oven temperature to 470°F and bake for an additional 1 to 3 minutes until the surface turns brown. Monitor the cake closely during this final stage to avoid overbaking.)

Step 10

Let the pumpkin cheesecake cool in the pan at room temperature for about an hour, then over it with food wrap and refrigerate it for at least 4 hours or preferably overnight.

Step 11

Once fully chilled, remove the cheesecake from the pan, slice, and serve. You can store the Pumpkin Basque Cheesecake in the refrigerator for up to 5 days. Or it can be frozen for up to 3 months. To serve, thaw it in the refrigerator overnight before enjoying.

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