It’s been 17 months since I first questioned whether anyone even needed another recipe for a basque cheesecake — the burnished, custardy and uncluttered kind that hails from San Sebastián, Spain — and concluded that in fact, I did.
I wanted one that was smaller, because I didn’t want to make a 2- to 3-pound commitment to cheese [which, honestly, sounds like a beautiful thing otherwise] every time the craving struck. A loaf pan was ideal for efficiency, portability, and easy slicing. A food processor allowed us to make the batter in just minutes, even if the cream cheese was cold from the fridge. A little cornstarch instead of flour enabled the cheesecake to be gluten-free, always a win.
I’m delighted that so many of you have made the easy basque cheesecake. But in case you were worried that I didn’t hear the 75 or so times someone asked if there was a way to make a pumpkin version for Thanksgiving, I hope this clears it up.
We think this pumpkin basque cheesecake is every bit as magnificent as the original. I’ve made it many more times than “testing” required because we can’t get enough of it and I hope it has the same effect on you. If you’re one of those people who have wished more pumpkin cheesecakes tasted more like pumpkin, this is the one for you. It’s almost halfway to a pumpkin pie in flavor, yet still a basque cheesecake, caramelized edges and sunken-by-design center and all. It’s also just a little sweet, the perfect coda to a decadent meal.
I considered finishing this with a drizzle of caramel sauce or a whipped butterscotch cream. I thought about crumbled pepita brittle or even a ladle of pecan pie-like sauce. But, like the original, we liked it best ungarnished, as innately confident we all should be that it needs no trimmings to be centerpiece-worthy.
Video
Pumpkin Basque Cheesecake
- ¼ cup (50 grams) granulated sugar
- ⅓ cup (45 grams) cornstarch
- ½ teaspoon kosher salt
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon freshly grated nutmeg
- ¼ teaspoon ground ginger
- ½ cup (100 grams) light brown sugar
- 1 pound cream cheese (2 8-ounce/227-gram packages) (see Note)
- 3 large eggs
- 1 ¼ cups canned pumpkin puree (less than a 15-ounce/425-gram can)
In a food processor: In the work bowl, blend the granulated sugar, cornstarch, salt, and spices to combine. Cut the cold cream cheese into large chunks and add to the sugar mixture along with the brown sugar. Blend until completely combined and the cream cheese is soft, scraping down the bowl once or twice. Add eggs, one at a time, and blend to combine then scrape down the sides of the workbowl (yes, each time). Add the pumpkin and blend to evenly combine.
With a handmixer: Combine granulated sugar, cornstarch, salt, and spices in a large mixing bowl. Add softened cream cheese and brown sugar and beat to combine, scraping down the bowl a few times as you do to make sure there’s no unmixed cream cheese. Add eggs, one at a time, beating to combine and scraping down the bowl between each. Add the pumpkin and beat to evenly combine.
Both methods: Pour into the prepared pan, making sure it all lands inside the parchment paper sling. Transfer to the oven and bake for 35 to 40 minutes, until puffed, bronzed, and moderately jiggly when the pan is shimmied. If you’d like more color on top, you can run it under your oven’s broiler for 2 to 3 minutes at the end.
To finish and serve: Transfer pan to a cooling rack and cool at room temperature for 1 to 2 hours or transfer to the fridge and cool for one hour. Pumpkin basque cheesecake can be served cool or at room temperature; the latter is traditional but both are delicious.
Use parchment paper to lift and remove cheesecake from the loaf pan and transfer to a plate. Cut into 1-inch slices.
Do ahead: Basque pumpkin cheesecake keeps in the fridge for 5 days, although it would be unprecedented.
You have perfect timing, thank you! I was just thinking about making last years version and this popped up!
Do you think it would be ok to use fresh cooked pumpkin?
Sure. Usually it helps to blend it until it’s more of a puree to emulate the canned stuff.
Deb, what size loaf pan do you use?
Hi from France! This is perfect for Friendsgiving. For practical reasons, I wondered if I could make the batter ahead and bake it a few hours later. Do you think it would make any difference texture-wise? Do you advise against it? Thank you so much!
Has anyone tried this who could answer Sarah’s question? I’d like to make this today.
What size loaf pan should I use?
Mine holds 6 liquid cups; it’s 8×4 inches on the bottom and 9×5 inches on the top. But there’s a little room to spare with this cake so most standard loaves should work.
Do you happen to have a link to yours? Or one like it?
I’m using this one: https://williams-sonoma.pdy5.net/LKbDda
Ooh, thank you so much!
Hi Deb! Does it matter if it’s a glass or metal loaf pan?
No, but some people find it’s better to bake in glass dishes at 25 degrees less. I usually use metal so I didn’t test it here.
I used 9 x 5 and it was perfect.
Would potato starch work as well as corn starch here?
No, it won’t work as well here. Flour is a better replacement, and you’ll want to use 1/4 cup instead.
Any suggestions for a good starch here for someone who is allergic to corn and gluten?
Thanks!!
Tapioca in a smaller amount could work, but I just didn’t test it so can’t give it a confident green light.
Wonderful! But can we talk about the butterscotch whipped cream anyway?
Deb, you can’t leave us hanging! Please tell us more about the butterscotch whipped cream. The cheesecake may not need it but I might
Can I bake this in a pie crust too?
Yes.
Sorry, I haven’t made it in a few years and would need to retest it but it’s essentially this:
https://hairloss-find.info/2009/12/ridiculously-easy-butterscotch-sauce/%3C/a%3E%3C/p%3E
And you’ll want to either 1.5x or 2x the cream. You need to cool it off completely in the fridge, so it’s chilled, and then you can whip it with an electric mixer.
Ok, my spouse and I are eating the cheesecake with the whipped butterscotch cream RIGHT NOW, and it’s magnificent. I made the sauce this morning using double the cream. When I make it again, I will eliminate or severely cut back on the salt — which is a lot more noticeable in the whipped version— and maybe increase the vanilla a bit more. But it’s pretty great even in all its salty glory. There is a bit of texture to the cream — it’s not lumpy, but it’s not silky like plain whipped cream— that could be because I over whipped it a bit. Anyway, the decadent butterscotch flavor makes up for any tiny flaws.
Can you please share the pumpkin measurement by weight?
Math says 305 grams. Label on the Libby 15-ounce can says half a cup is 122 grams, ergo 122 g +122 g+61 g = 0.5 cup + 0.5 cup + 0.25 cup = 1.25 cups = 305 grams.
Yesssssss!! I tried something else for Friendsgiving that was delicious, but not quite it. I’m thrilled to make this for “the big day” this week. THANK YOU for this version!
Finally!!!
This looks amazing! I need a graham cracker crust- what would be the best way to add a crust? In the bottom of the loaf pan before pouring the filling in?
I’m no expert, but I believe you’ll pack the crust into the bottom of the pan and bake that first before adding the cheesecake mixture and baking again.
Do you think kabocha squash puree would work in place of the pumpkin?
I have subbed kabocha puree for pumpkin in a pumpkin pie recipe so I would think it would work here.
Yes, I’m sure it would be delicious.
would arrowroot or sweet potato starch work as a replacement for corn starch? I am allergic to corn, wheat, potatoes and tapioca, so not very many options available to me.
I’m not sure if it’d work here, but I occasionally make a low-carb Basque cheesecake that uses coconut flour instead of flour, and it’s quite good. For the regular amount of 600g cream cheese, 300ml heavy cream, 150g sweetener and 4 eggs, you have 25g (3 tablespoons) of coconut flour. For the smaller amounts in this recipe I’d probably try 15-20g or 2 tablespoons (since it feels like something that doesn’t have to be very precise). But again, no idea if it’d even work.
Wow thank you I might as well give it a try! I’m sure that I will enjoy whatever result I get. I appreciate you typing all that out for me!
Yay! This is just what I was looking for! Will this fit properly in a 6” round springform? Not sure how to do the math on that but round just feels more festive to me.
Happy Thanksgiving!
agreed, was wondering about making it in a round pan too! have you ever done that??
You can double this in a 9-inch springform.
I think double might be too much, I did 1.5x in an 9” and my pan was pretty full!
Ah, in a springform? Usually a 9-inch will hold 10 cups of batter, or up to 12 cups with 3-inch sides. I figured this is a 5-cup batter. But I haven’t tested this doubled and you have so I will trust your warning, thank you.
Delicious! We made this today (2 batches) and it was easy to do. We used fresh grated ginger instead of dry and doubled the amount. The smells while it is baking are wonderful. I’ve got one more bite to go and will have to hold myself back from getting another slice. It is not too sweet, almost soufflé like texture, and the caramelized top adds a new burnished dimension. Thank you Deb, this came just in time!
I’m wondering if I could try puréed banana next time…
It should fit in a 6″ springform pan. I have a family pumpkin cheesecake recipe and the volume of ingredients is pretty comparable. When I use the 6″ springform, I wrap the bottom in foil and put it in an 8×8 pan with some boiling water. I would lower the oven temperature and cook a bit longer just to make sure the center gets solid before the edges overcook. I think I usually cook at 325 degrees for a little over an hour.
This pumpkin version looks great, I have made the plain version several times and love it. Here’s my question: Do you think I could make the cheesecake with stevia glycerite instead of sugar, or is the sugar essentail to get the beautiful browning on top? Thanks so much
My hunch is that the browning is from the cheese and eggs, not the sugar here, but I haven’t tested it without.
I made this with about half “real sugar” and half “brown” erythritol “fake sugar”. It worked great, and browned well under the broiler.
So excited to make this with cashew based cream cheese for Thanksgiving! Thank you!!
This looks amazing! I only have a stoneware loaf – I am thinking I might need to add some baking time for this instead of the thin metal loaf pan? Cheesecake timing always seems scary to me! haha
Hi Deb – I think you are missing a word for the pumpkin purée quantity. How much less than a full can?
For once, ha, not a typo — I just wanted everyone to know you won’t need a full can of pumpkin. The full can holds about 1 3/4 cups, so you’ll have about 1/2 cup leftover.
If you guys know me, you know how devoted I am to recipes that use full cans of pumpkin puree, like my pumpkin bread, but I simply couldn’t pull it off here. It would have been overkill.
Deb, I swear you read my mind sometimes! I had decided to bring a pumpkin Basque cheesecake to Thanksgiving and was going to use the King Arthur flour version, but I was a little disappointed with how little pumpkin purée goes into theirs. Then I stopped by your site for a salad recipe and, violá! I do want to make a full-size springform pan amount though. I’m going to attempt to scale up the recipe using the KAF one as a guide, but if you have any tips, send them my way!
Update – I just made it in a 9” springform and did 1.5 of the recipe and it filled it up just right. I baked it at 475 for 33 minutes, and according to the instructions in the King Arthur flour recipe (185 degrees 1 inch in and one inch down) it was done. Won’t be cutting into it till tomorrow, but if it didn’t cook right, I will update again! Certainly looks and smells fabulous!
Making a single recipe in 6 1/2” springform/bain marie in a few days. Stay tuned.
Comments are SO helpful. We need one another!
This recipe quantity in a Zenker 6 1/2” springform pan came out looking great
— esp with a few minutes under the broiler.
It would be great to update the recipe to reflect 305 g of pumpkin :-).
Now, where’s a recipe that uses 120g of pumpkin!?
Jennifer is spot- on with smaller springform pan. Lower temp for longer would have yielded a firmer center. Bain marie keeps edges moist. Broiler to brown-up the top makes for more photogenic results.
Oh yummy! And darn i just happen to have pumpkin and cream cheese! The first version was awesome so I can’t imagine how good this one will be. But is four desserts at Thanksgiving too many for 6 guests plus a vegan?
Deb Wilson Vandenberg–silly question!
Our family has never considered the phrase ‘too many’ when it comes to desserts. We consider it mandatory to have leftover pie for breakfast on Friday morning.
I have made basque cheesecakes many times and am so happy to see you created one this size! For Thanksgiving or during the Autumn it’s perfect, but If I’d like to bake it without the pumpkin for how should I alter the recipe? Thanks and Happy turkey day!
https://hairloss-find.info/2024/06/easy-basque-cheesecake/%3C/a%3E%3C/p%3E
Hi, My cheesecake just came out of the oven (very exciting) Once it cools, I plan to tuck it into the fridge until Thanksgiving day. What is the best way to wrap it for fridge storage? Keep in pan with parchment? Transfer to a plate and loosely cover with cling wrap? Thanks for all the great recipes!
Foil, plastic, doesn’t matter. You could also leave it unwrapped.
I left mine in the pan with the parchment paper but didn’t cover the top. It lasted fine, no signs of skin or anything, for the four days it took us to finish it.
This was my first time making a basque cheesecake and it was delicious! It’s such an easy recipe with the hand mixer, I didn’t change a thing and it worked out perfectly. Even my cheesecake-averse son loved it. The non-pumpkin version is next on my list!
Hi! Is the dark brown part crusty or like a skin that happens with flan sometimes? Or is it the same or close texture as the middle?
Closer to the middle’s texture.
Do you think it’s important to use Philadelphia cream cheese here? I generally buy Organic Valley because we prefer the flavor. But I’ve heard it’s not as good for baking due to different gums/stabilizers. Do you think it will make a difference?
Other cream cheeses work but Philadelphia, to me, always tastes the best in cheesecake. It’s got more tang.
Any idea what measurements would be for an 8” or 9”springform pan?
You can double it in a 9-inch. Maybe just 1.5 for an 8-inch.
Thank you so much. I’m about to try it out.
No heavy cream? Is it still creamy or more like the traditional cheesecake texture?
I just made it in a 9” springform and did 1.5 of the recipe and it filled it up just right. I baked it at 475 for 33 minutes, and according to the instructions in the King Arthur flour recipe (185 degrees 1 inch in and one inch down) it was done. Won’t be cutting into it till tomorrow, but if it didn’t cook right, I will let you know!
I can’t wait so fingers crossed.
This is genius. I live in the Basque Country. I have a shop down the street selling Basque Cheese cake and it is excellent. But PUMPKIN Basque Cheese cake?! I am so excited to try this!! I will just have to make the pumpkin purée, because that is something you simply cannot buy here, I’m afraid. Nobody is perfect.
Thanks ever so much for this brilliant recipe!
This looks divine but it’s hard for me to get canned pumpkin: do you think this would work subbing the pumpkin with sweet potato?
I’m an American expat and cannot get canned pumpkin but whenever I have the craving for pumpkin pie, pumpkin bread, pumpkin… I use Butternut squash. You can pretty much cook it any way you like and as long as you mash it smoothly it works well. If I’m afraid of any water/liquid I refrigerate it then drain it before using,
Has anyone made this with reduced fat cream cheese? Usually I’m morally opposed to reduced fat cream cheese, but I bought some by accident. :( Wondering if it’s worth still making.
I put the recipe into ChatGPT and asked it what I can add to the recipe to make up for the low fat cream cheese. Chat said to add 3T sour cream and an extra teaspoon of cornstarch. Let’s hope it works!
I’m not Deb obviously, and I don’t mean to single you out, but consider this a call to anyone who puts other people’s writing, recipes, art, etc. into ChatGPT or the like–please don’t. At least not without permission. GPT works by stealing people’s work using their hard earned labor and content to train its models. This is an older article, but it covers the basics of the dubious ethics around intellectual property and large language models like GPT: https://www.npr.org/2023/11/10/1197954613/openai-chatgpt-author-lawsuit-preston-martin-franzen-picoult
Second this advice! ChatGPT is unreliable for recipes anyway, I think. This site is very active, and Deb often answers herself, as do many of the commenters. More accurate and reliable, and more ethical than the IP theft that AI products indulge in.
This is delicious and easy! I don’t even like cheesecake or pumpkin flavored stuff but it’s light and delightful. I omitted the nutmeg and cut down on the ginger for my own preferences. I think a pecan caramel sauce on top would send it over the edge, but probable would be too much for an after-dinner treat (we’re eating it for Thanksgiving breakfast)
The texture looks so good! I’ve never tried a pumpkin Basque cheesecake before, but now I really want to. Thanks for sharing!
This is so good. I am sorry to say I have eaten 3 slices since making it this morning. I much prefer this to the original version, personally. That one didn’t have enough flavour for me, but my neighbours really loved it. I left it too long in the oven, which didn’t help.
For this one– I just used apple pie spice mix I had on hand. Did the job fine. I also both measured and weighed my pumpkin– I found 1 1/4 cups was about 325g, but I went with 310 since that was closer to what other people said. I’m sure it would be fine either way, I can’t imagine it would make too much difference in the end. I used two smaller loaf pans (lucky neighbours) and took them out at 35 minutes. No browning occurred, but I didn’t much like it the last time anyway. Sorry Basques.
TL;DR, will definitely be making this again and again! To hell with pumpkin pie!
This looks awesome, making it for a party this weekend.
I have some Trader Joe’s whipped cream cheese in the fridge right now, do you think I could use that for some of the cream cheese quota or will that mess up the consistency you think?
I’ve always been intimidated by cheesecake but this couldn’t have been easier to prep and bake. The pumpkin flavor and spices were perfect and we loved that it wasn’t too sweet. Can’t wait to try the regular version next!
Made this for Thanksgiving and it was just okay. Maybe 2/5. I wouldn’t make it again.
Just made this last night and it was a big hit!
I think the four of us easily polished this off but we are very dessert minded people haha
Made the cheesecake this afternoon. Had it all mixed in the food processor and actually said out loud “that’s it?” Double-checked the recipe and, yep, that was it. I think it took longer to setup the food processor than it did to mix this up.
Baked it at 425° in a parchment-lined metal 8×4 loaf pan and at 35 mins it wasn’t brown and at 40 mins it was barely browned. I checked the parent recipe and it said 40-50 mins with 190° internal. Mine was only 160° so kept it in, checked it at 45 and finally pulled it at 50 mins when it hit 190°. I’ll try 450° next time.
I think it’s pretty amazing with the contrast between the almost crusty exterior and the creamy interior. Great pumpkin and pumpkin spice flavor. It didn’t need the whipped butterscotch cream, but it didn’t not need it either.
This was exceptional! Wonderful flavor and texture. Best part is that it was fast and easy to make!
Do you think this could be made with freshly grated ginger?
I made this almost exactly as written, except: more ginger, a dash of cloves, and omitted the nutmeg I didn’t have; and I used a sugar substitute for the brown sugar (erythritol/monkfruit). It browned nicely under the broiler.
I was a bit concerned about the center seeming too liquid at 35 minutes, and a google search recommended internal temp of 150-155 F, which turned out just right. Another commenter recommended 180, which it seems is recommended for a firmer consistency.
Great recipe, I will make again, and possibly experiment with coconut flour as a replacement for the corn starch, as someone suggested, to make it more low-carb….
I’m not sure how I missed this post because I freelanced on your original to produce a pumpkin version for turkey day. I am curious about the slight differences, so I’ll have to make this one too. We’ll consider it necessary testing for next year.
This recipe dropped at the absolute perfect time! I added it immediately to my dessert offerings for Thanksgiving – I had pecan bars and a peanut butter chocolate pie and wanted something with pumpkin but not pumpkin pie. – Made it exactly as written; easy to make and so so delicious! Total pumpkin pie vibes but elevated and way better! Deb – you’re a life saver!
Made this for a post-Thanksgiving Friendsgiving. I used my food processor, and was careful not only to scrape down the sides of the bowl but also the bottom, where some thicker cream cheese was hanging out. I baked it for the full time, but got very minimal browning, but since it registered 190 degrees, out it came.
The flavor and texture was good; though fairly rich it didn’t seem heavy and definitely not too sweet. Easy to make in advance, which with all the other faffing around for a Thanksgiving-like dinner, was very welcome.
I baked it in a 9 x 5 inch loaf pan, and pressed the parchment in, then used a 8 1/2 x 4 1/2 loaf pan inside it to squash the wrinkles out and make the parchment a better fit!
Made this for a Thanksgiving dinner with family. So delicious and even better the next day (yes we did have a bit left to enjoy with coffee). I made it with the carmel sauce and it was so devine! I have made your basque cheesecake before and now adding this to the list of things I need in my life. How about chocolate basque cheesecake next?
I noticed that the “Previously” section (with recipes 6 months ago, 1 year ago, 2 years ago, etc.) is missing from this post. You aren’t tossing it, are you? Unfortunately I can’t use this recipe (can’t digest dairy anymore, sigh) but I can check out the Previously section for other recipes. It’s also very fun.
Made this as soon as I saw it posted. I didn’t realize until after it was in the oven that I forgot to add the 3rd egg. It still came out delicious. A bit softer maybe than it would have with the additional egg, but perfectly cooked and creamy. It was so easy and the whole family loved it.
obviously crammed this in last minute for Thanksgiving – loved it as you can easily cut into many slices for those who want to try a bit of everything. the texture in the center is so lush and creamy; I liked it both cold and at room temperature. we served with mascarpone whipped cream, which was lovely.
This was excellent and I’m convinced I can call it “healthy” because (1) squash! High in vitamins A, C, and E and (2) there’s no crust so you get credit for avoiding those extra carbs and calories!
I made this and enjoyed it but the center was quite loose. Because I don’t have a thermometer, how can I best determine that it is done.
Vikki, I looked this up – and apparently you WANT it to jiggle more than regular cheesecake, almost like flan (according to other basque cheesecake recipes). I did not know that at the time and just baked it till it was a more firm and very slight jiggle, and I loved it that way (no thermometer used) but next time I’m intrigued by the idea of a more loose, flan-like center.
saw your pretty face on the cover of (I think it was) Good Housekeeping yesterday. Fun!
Would it be possible to halve this recipe and use 6″ round pan to bake it. It is just myself and my husband, but I would love to try this
Sorry, I see I’d need a much smaller dish. 6” pans hold, surprisingly 4 cups!
Made this recipe without any changes. To my taste it is amazing. It’s super easy. The texture is lovely. The visual is elegant with the dark edges and smooth interior. Next time I will whip cream for topping.
hi I’m currently in Berlin Germany where canned pumpkin puree does not seem to exist. A pumpkin pie was requested, so I roasted squash and pureed it. Have you tried that technique with this recipe?
Also love that you made this in a loaf pan – brilliant idea!
I made this tonight. So easy and so incredibly delicious! This will be added to the dessert roster for sure!
Made this for Thanksgiving–HUGE hit! We really loved it. Thank you, thank you!!
I’ve made all three versions of basque cheesecake, the basic, the chocolate and now this one. My family does have a question though, what about using sweet potato instead of the pumpkin?
Can fresh pumpkin puree be subbed in for canned? I am concerned about differences in moisture content.
I used fresh pumpkin purée when I made this and it turned out delicious, but I cooked it down on the stove top to evaporate excess water until it meets the right consistency. ATK has some great guidance for using fresh pumpkin in place of canned: “To test consistency, pack puree into small drinking glass and unmold it onto plate. It should slump gently toward base but otherwise hold its shape.” Make sure to use a glass or small Pyrex that can handle the hot purée. So I test it and keep cooking until it holds the shape. If you’re not cooking at the last minute and have time you could also use a fine mesh strainer to drain the puree, but takes about 1-2 hours, which I never seem to plan for.
OMG, this is SO helpful! Thank you.
I made this. I will say I used a store brand cream cheese, I did not like it at all. Not a good flavor and no pumpkin flavor came through. I’ll try the plain version.
We LOVED this cheesecake! I made it for Thanksgiving and it will be a yearly dessert in our house.
This last minute became our Thanksgiving dessert (along with apple pie – recommend Deb’s all butter extra flaky crust with Kieran Baldwin’s filling from NYT), and even a diehard pumpkin pie loyalist like me was happy. It’s a FRACTION of the work, because no matter how much we all say pie crust isn’t that hard, making it and rolling it out is just more work than whirling this in a food processor, pouring it in a loaf pan, and moving on. Sold, forevermore. No tweaks to recipe.
Can this be baked in a silicone loaf pan without the parchment paper?
Would this work in a disposal aluminum tin?
I am wondering about how to broil at the end without setting parchment paper on fire. I just took mine out of the oven and it looks amazing but a bit “bland” (in color). I am afraid to set the parchment paper in an oven over 450 for fear of burning.
In my experience most parchment can handle a bit of toasting, but you do want to keep a close eye on it, and trim it down with scissors if you have too much excess. My parchment from Costco has a 425 temp limit. If you trim the edges as much as you can with a sharp knife, place the pan near the top part of your oven (but not right against the top) so the top of the cake is exposed to the heat and then watch it very closely. Another idea to try might be to let it cool, remove from the pan so you can fully trim the exposed paper to at or below the top edge of the paper and then slide it under a broiler before serving.
I made a 1/2 batch of this delicious pumpkin cheesecake in a smaller loaf tin (3.25x7x2 was a perfect size). It was outstanding. Thank you Deb for another winner. I used the processor method with cold cream cheese. I also bumped the oven temperature up a bit to 440F because I knew it wouldn’t take quite as long in the smaller pan portion and I still wanted a burnished top. All the adults around our Thanksgiving table loved it because it wasn’t too sweet and provided nice contrast to the other deserts available. I loved snacking on the leftovers the next morning with my coffee. I’ve been wanting to make a Basque cheesecake forever and now that I know how simple it is I’m including this in my rotation. My sugar loving nieces unsurprisingly preferred Deb’s other holiday winner the Sweet potato cake with marshmallow frosting (https://hairloss-find.info/2013/11/sweet-potato-cake-with-marshmallow-frosting/%3C/a%3E%29 , that I have been making since the day Deb published that recipe. It’s the crown of marshmallow peaks that they love every year.
Hi there,
So excited to see this here! My husband and I watched someone bake a Pumpkin Basque cheesecake on TV, but this is a better size for us. Additionally, it was on a cooking show that I do not respect 1/100th of how much I revere Smitten Kitchen. That recipe included brandy, which sounds lovely with the pumpkin. I’m skittish about tinkering with the exact chemistry that is baking, particularly where liquids or alcohol are concerned. If I were to add brandy, how much, and would I reduce/add anything else to counterbalance?
I baked this pumpkin basque cheesecake this morning (in an 8.5 X 4.5″ loaf pan). The center is not very jiggly, so I’m wondering if I baked it for too long (35 min + another 5 min). Internal temp was 165 degrees). f I baked it for too long, will it still be okay? We are serving it to guests tomorrow night, so will refrigerate covered overnight.
If I am using ground nutmeg instead of fresh, how much would your recommend? Thanks!
My husband is teaching himself to bake and I sent him this recipe to try. It’s absolutely delicious! My notes for him: he used cold cream cheese and did not mix thoroughly so the finished product had white globs of cheesecake in it. Also it was a little underdone and soft in the center; he could have left it in 10 minutes or so longer. Neither of these things affected the flavor. We’ll make this one again for sure!