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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.
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. If you are not into pumpkin pie, try this easy pumpkin basque cheesecake or this no-bake pumpkin mousse pie instead.
Why you’ll love this recipe
1. Super easy: if you use the blender method, it’s really easy to make. You pretty much blend everything in the blender and pour it into the pan and bake
2. Rich and creamy texture: I recently updated the recipe to improve the creaminess and texture of the basque cheesecake. Now it taste richer and creamier
Pumpkin Basque Burnt Cheesecake with Pumpkin Cream
Ingredients
Cake batter:
- 452 g cream cheese room temperature, 2 blocks
- 120 g granulated sugar
- 250 g pumpkin puree
- 4 large eggs room temperature
- 200 ml heavy cream
- 2 tsp vanilla extract
- 30 gr cornstarch
- 1 tsp ground cinnamon
- ¼ tsp ground ginger
- ⅛ tsp ground nutmeg
- Pinch of ground cloves
Pumpkin whipped cream: (optional)
- 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 x 3 inch round pan or 7 x 3 inch springform pan with a crumpled up parchment paper to cover the bottom and sides of the pan. You may need two layers. Preheat oven to 475 F(250 C). If using an air fryer, preheat to 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. Beat the cream cheese with sugar using a handmixer or a standmixer with a paddle attachment until combined. Add the pumpkin puree, heavy cream and , vanilla extract, and beat to combine. Add an egg, one at a time and beat to combine before adding the next one. Lastly, sift in the cornstarch and cinnamon and beat briefly to combine everything
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 30 minutes. Start checking at 30 minutes. If you want the center to be gooey, when you gently jiggle the cake, the entire surface will still jiggle. If you want a firmer center, when you jiggle the cake, only the center will jiggle but the edge should be firm. If it's not the consistency you want, bake another 5 minutes and check again
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 10-12 minutes. If you want the center to be gooey, when you gently jiggle the cake, the entire surface will still jiggle. If you want a firmer center, when you jiggle the cake, only the center will jiggle but the edge should be firm. If it's not the consistency you want, bake another 5 minutes and check again
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
*Nutrition facts are just estimates and calculated using online tools*
How to make pumpkin basque cheesecake in four easy steps
1. I use canned pumpkin puree. If you use fresh pumpkin, peel and cut it into small chunks and steam for 5 minutes and then puree in a blender until smooth. Line a 7 x 3-inch round pan or 7 x 3-inch springform pan with a crumpled-up parchment paper to cover the bottom and sides of the pan. You may need two layers.
2. Preheat oven to 475 F(250 C). If using an air fryer, preheat at 400 F (200 C) for at least 5 minutes.
3. 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
4. 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
5. Place the pan on the 3rd rack from the top (middle of the oven). Bake at 480 F (250 C) for 30 minutes. Start checking at 30 minutes. If you want the center to be gooey, when you gently jiggle the cake, the entire surface will still jiggle. If you want a firmer center, when you jiggle the cake, only the center will jiggle but the edge should be firm. If it’s not the consistency you want, bake another 5 minutes and check again
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
1. Let the cheesecake cool down completely at room temperature before refrigerating to avoid condensation. Wrap the cheesecake tightly in plastic wrap or store it in an airtight container for 4-5 days. This cake’s flavor actually improves as it chills, making it even better the next day!
2. It can be kept frozen too. Cut the cheesecake into individual slices for easier portioning. Wrap each slice tightly in plastic wrap, then a layer of foil to prevent freezer burn. Place wrapped slices in an airtight container or freezer bag. They can be kept in the freezer for 1 month. When ready to serve, unwrap the foil and aluminum foil and put in an air-tight container and thaw overnight in the fridge
3 comments
Hmmm, I will go back to the original Basque Burnt cheesecake in the air fryer and then maybe add pumpkin spice. The pumpkin puree adds an odd texture and doesn’t firm up like a cheesecake. The cream needed spice also and again, why add pumpkin unless you want more nutritional value.
Can I sub sugar for the honey?
I haven’t tried it that way, so I can’t tell you for sure how much! You probably want to use less if using honey since it’s a bit sweeter compared to regular sugar.