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Pumpkin Burnt Basque Cheesecake

A recipe to celebrate fall
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Prep Time:20 minutes
Cook Time:1 hour 20 minutes
Refrigerate:4 hours
Total Time:5 hours 40 minutes
Course: Dessert
Keyword: fall dessert
Servings: 6

Ingredients

  • 250 g cream cheese a single package or (8.8oz)
  • 200 g pumpkin (7.05oz)
  • 15 g flour (0.52oz)
  • 50 g sugar (1.76oz)
  • 3 eggs
  • 125 ml whipping cream (½ cups or 120g or 4.23oz)

Instructions

  • Wash the Japanese Kabocha. The one I'm using is about 4 lbs. Place into a steamer for 45 minutes on medium high heat
  • Once the pumpkin is soft enough for a knife to poke through, take it out and let it cool
  • Cut the top off the kabocha, use a spoon to remove the seeds. Then remove pulp from the insides
    steamed pumpkin
  • Mash up the pulp. Optional, strain through a strainer for smoother texture.
    mashed kabocha
  • Add whipping/heavy cream, sugar, cream cheese, eggs and flour into a food processor
  • Add 200g of the kabocha pulp to the cream cheese mixture. Blend everything together.
  • Preheat the oven to 425℉
  • Once everything is blended, pour into 6 inch cake mold with parchment paper
  • Bake for 30-35 minutes until the middle is still jiggly. If you like the top to be slightly burnt, turn to broil for 2-3 minutes.
  • Take the pumpkin basque cheesecake out and let it cool.
  • Place into the refrigerator for at least 4 hours before serving
    basque cheesecake after refridgerating.

Notes

For Pumpkin basque cheesecake, it will softer than a typical basque cheesecake. 
For any leftover pumpkin, you can use to make pumpkin pancakes, mochi or if your dog likes pumpkin, can give it to them as well (no other ingredients added)