Make the easiest pumpkin Basque burnt cheesecake ever. A delicious caramelized surface with a pumpkin cream cheese filling and topped with creamy pumpkin whipped cream is an awesome way to use pumpkin in a dessert.
How to make pumpkin basque cheesecake in four easy steps
1. I use canned pumpkin puree. If you use fresh pumpkin, peel and cut into small chunks and steam for 5 minutes and then puree in a blender until smooth. Line a 7 inch round pan with parchment paper on the bottom and side of the pan. Preheat oven at 480 F(250 C). If using an air fryer, preheat at 400 F (200 C) for at least 5 minutes.
2. Place all ingredients in a blender and blend until smooth. If you worry about large bubbles appearing on the inside of the cake, you can wait for about 10 minutes for the bubbles to settle down after blending. I didn’t do this actually and find it just fine
3. Pour the cake batter into the pan. The batter is supposed to be runny. Use a skewer or chopstick to pop any bubbles. Bang the pan on the counter 3-4 times to pop any large bubbles
4. Place the pan on the 3rd rack from the top (middle of the oven). Bake at 480 F (250 C) for 22-25 minutes. It took my oven 22 minutes for a melty creamy inside. If the top is not burnt enough for you, turn on the broiler function on your oven on high and broil for a minute or so. Do not walk away during this time. The cheesecake will be jiggly when you gently shake the pan and it’s normal. You want it to be jiggly
This is how it looks like if you want a melty creamy center when you cut into the cheesecake
If you bake a few more minutes, you will get a firm center. There’s no right or wrong here. It’s more of what you prefer. If you bake the “firm” version, I highly suggest the pumpkin whipped cream to go with it. So good!
How to store pumpkin basque burnt cheesecake
They can be kept in the fridge for about one week.
Basque burnt cheesecake is truly one of the easiest cheesecakes ones can bake. It’s almost impossible to fail when it comes to this IMHO.
I love it when you guys snap a photo and tag to show me what you’ve made 🙂 Simply tag me @WhatToCookToday #WhatToCookToday on Instagram and I’ll be sure to stop by and take a peek for real!
The recipe is adapted from Joconde’s Baking.
Pumpkin Basque Burnt Cheesecake with Pumpkin Cream
Ingredients
Cake batter:
- 350 gr cream cheese
- 60 gr granulated sugar
- 200 gr pumpkin puree
- 50 gr honey
- 2 large eggs
- 1 egg yolk
- 70 gr heavy cream
- 20 gr cornstarch
- ½ tsp ground cinnamon
Pumpkin whipped cream:
- 55 gr cream cheese
- 80 gr pumpkin puree
- 20 gr icing sugar
- 150 gr heavy cream
Instructions
- I use canned pumpkin puree. If you use fresh pumpkin, peel and cut into small chunks and steam for 5 minutes and then puree in a blender until smooth
- Line a 7 inch round pan with parchment paper on the bottom and side of the pan. Preheat oven at 480 F(250 C). If using an air fryer, preheat at 400 F (200 C) for at least 5 minutes.
Prepare the cake batter (using a blender):
- Place all ingredients in a blender and blend until smooth. If you worry about large bubbles appearing on the inside of the cake, you can wait for about 10 minutes for the bubbles to settle down after blending. I didn't do this actually and find it just fine
Prepare the cake batter (without a blender):
- Make sure the cream cheese and eggs are at room temperature. Mash the cream cheese with sugar until combined. Add the pumpkin puree and honey and whisk to mix again. Add an egg, one at a time and whisk to combine before adding the next one. Add heavy cream and whisk again to combine. Lastly, sift in the cornstarch and cinnamon and whisk again to combine
Baking in the oven:
- Pour the cake batter into the pan. The batter is supposed to be runny. Use a skewer or chopstick to pop any bubbles. Bang the pan on the counter 3-4 times to pop any large bubbles
- Place the pan on the 3rd rack from the top (middle of the oven). Bake at 480 F (250 C) for 22-25 minutes. It took my oven 22 minutes for a melty creamy inside. If the top is not burnt enough for you, turn on the broiler function on your oven on high and broil for a minute or so. Do not walk away during this time. The cheesecake will be jiggly when you gently shake the pan and it's normal. You want it to be jiggly
- If you don't want a melty creamy center, you can bake for 25-28 minutes. The cheesecake will still be jiggly when you pull it out and that's normal. It should be jiggly
Baking in the air fryer:
- Place the pan in the basket of the air fryer and bake for 10 minutes at 400 F (200 C) and then lower temperature to 350 F (180 C) for 10 minutes. If you prefer the cheesecake to be more firm on the inside instead of melty and creamy, add another 2-5 minutes, but you want the cheesecake to be still "jiggly" when you pull it out from the air fryer whether you want a melty center or a firm center
Cool down the cake:
- Let the cake cools down completely at room temperature. This will take few hours. The cake may sink a bit in the middle as it cools down. Cover with a cling wrap and store in the fridge for at least 6 hours before slicing
Prepare pumpkin whipped cream (optional):
- Put all ingredients in a mixing bowl and then whip with a whisk attachment until soft peak. You don't want to whip until stiff as it will turn grainy
- If you have a melty creamy version of the cheesecake, you may not need this pumpkin whipped cream
To serve:
- Slice the cake and pipe or spoon a dollop of the pumpkin whipped cream on top and serve at once
