Easy Pumpkin Basque Cheesecake Recipe

This Easy Pumpkin Basque Cheesecake Recipe is a luscious twist on the classic burnt Basque cheesecake – lusciously creamy with fall spices.

A lovely Pumpkin Basque Cheesecake takes the creamy, custardy texture of the traditional Basque-style cheesecake and adds the warm, comforting flavors of fall. With pure pumpkin puree and aromatic spices like cinnamon, ginger, and nutmeg, each bite is rich and velvety with just the right amount of sweetness. It’s a stunning dessert that feels gourmet, but is simple enough for any home baker to master.

One of the best parts about this Easy Pumpkin Basque Cheesecake Recipe is its simplicity. There’s no crust to roll out, no water bath to fuss with, and no need for perfection – the beautifully caramelized top is meant to look rustic and slightly burnt. The result is a smooth, creamy center encased in a deeply browned exterior that gives each slice a hint of toasted flavor. It’s elegant, effortless, and always a crowd-pleaser.

Whether you’re hosting Thanksgiving dinner or craving a cozy fall dessert, this Easy Pumpkin Basque Cheesecake Recipe is a showstopper that fits any occasion. It can be made ahead of time and tastes even better after chilling overnight, making it a stress-free option for entertaining. Pair it with a cup of coffee, a pour of dessert wine, or top it with fluffy whipped cream for a luxurious seasonal treat that everyone will remember.

Ingredients

• 1 1/2 pounds cream cheese, room temperature
• 1 cup granulated sugar
• 1 cup pumpkin puree, canned
• 3/4 cup whole milk yogurt
• 2 teaspoons vanilla extract
• 3 large eggs, room temperature
• 3 large yolks, room temperature
• 3 tablespoons cornstarch
• 2 teaspoon pumpkin pie spice or 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon nutmeg, 1/8 teaspoon cloves
• 1/2 teaspoon salt
• whipped cream for topping, optional

(Makes 8-inch Cheesecake)

To Prepare:

1. Line an 8-inch springform pan with two sheets of parchment paper with edges hanging over rim.
2. Preheat oven to 475 degrees.
3. In a stand mixer or large bowl, combine cream cheese and sugar on low speed for 5 minutes.
4. Add pumpkin and continue to mix on low for 2 minutes.
5. Add yogurt and vanilla and mix for 1 minute.
6. Add eggs and yolks, one at a time until incorporated.
7. Add cornstarch, spices and salt, mix for 1 minute.
8. Pour into prepared pan and bake for 35 minutes or until center is still slightly jiggly.
9. Remove from oven and let cool to room temperature before placing in refrigerator to chill for at least 3 hours, best if overnight.
10. Remove ring and slice. Serve with whipped cream, if desired. Enjoy!