Go Back
Pumpkin burnt Basque cheesecake

Pumpkin Burnt Basque Cheesecake

A recipe to celebrate fall
Print Recipe Pin Recipe
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 inch cake pan

Ingredients

  • ½ cup of canned pure pumpkin puree
  • 1 pack of cream cheese 250g or 1 cup
  • 2 tbsp cornstarch
  • ⅓ cup sugar
  • 3 large eggs
  • ½ cup whipping cream

Instructions

  • Preheat the oven to 425℉
  • In a food processor or a bowl, combine cream cheese, sugar and whipping cream.
  • Blend it until smooth, add in canned pumpkin, egg and cornstarch. Blend until smooth.
  • Crumple up a piece of parchment paper or use a Basque cheesecake liner in the cake pan
  • Pour the mixture into the cake pan (you can strain the mixture for even smoother texture.
  • Bake in the oven for 25 minutes depending on your oven. The center of cake should be jiggly.
  • Don't remove it from the cake pan, refrigerate for at least 4 hours or overnight.
  • Serve as after setting in the fridge.

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)