Pumpkin Spice Basque Burnt Cheesecake Recipe

Pumpkin spice Basque burnt cheesecake is all the best parts of pumpkin pie and Basque burnt cheesecake: insanely creamy, smooth texture and spicy pumpkin-y goodness. And incredibly simple to make.

It's October, which means pumpkin spice season is officially upon us! If I had my way I'd 'Pumpkin Spice All The Things' in much the same way I tend to 'Matcha All The Things'. But for this pumpkin spice recipe post, I'll make do with a luscious Basque burnt cheesecake.

To make a pumpkin spice burnt Basque cheesecake, the only equipment you'll need is one big bowl, a balloon whisk (or a wooden spoon will do), a springform tin, some baking paper, and an oven. You just mix up all your pumpkin cheesecake ingredients up in the bowl, bung it in your lined tin, bake it and cool it. Boom, done.

The only thing you need to be careful about is for how long you bake your pumpkin spice cheesecake. The perfect burnt Basque cheesecake is sumptuously creamy in the middle, not overly firm. And, of course, burnt Basque cheesecake isn't actually burnt: it's just called that because of the deeply golden brown top the crustless cheesecake gets in the oven. Just make sure your cheesecake still jiggles a little when you give the tin a shake when it comes out of the oven. Too liquidy a jiggle and it's still too raw on the inside. No jiggle, and it's overdone.

You can also watch me make this on YouTube:

Ready? Let's go.

Ingredients:

400g full fat cream cheese
1/2 can pumpkin purée
200g caster sugar
25g plain flour
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1/4 tsp ground cloves
4 eggs
300ml double cream

Method:

1. Line a 7" springform baking tin with one large sheet of nonstick baking paper, and preheat the oven to 200°C.

2. Stir the cream cheese, pumpkin purée and caster sugar together until smooth, followed by the flour and spices. Beat in the eggs and double cream and pour into your prepared pan.

3. Bake for about 50 minutes, or until the cheesecake is a deep golden brown on top and jiggles a little when the tin is gently shaken.

4. Leave the cool completely, and then chill in the fridge overnight.

5. Release the cake from the tin, plate it up, slice and serve.

Enjoy, and have fun.