Delicious Pumpkin Spice Basque Cheesecake: Easy Fall Dessert Recipe

Posted on July 26, 2025

pumpkin spice Basque cheesecake - featured image

There’s something magical about the first whiff of pumpkin spice in the air as the leaves begin to turn. Honestly, it’s like a warm hug from autumn! I first stumbled upon the idea of a pumpkin spice Basque cheesecake while daydreaming about cozy fall gatherings and the sweet, creamy desserts that accompany them. This cheesecake is a delightful twist on the classic Basque recipe, with a luscious, creamy filling infused with all the warm spices of fall. Trust me, once you take a bite, you’ll understand why it’s quickly become a staple in my dessert lineup!

Not only is this pumpkin spice Basque cheesecake incredibly delicious, but it’s also surprisingly simple to whip up. Whether you’re hosting a Thanksgiving dinner or just want to satisfy a sweet craving on a chilly evening, this cheesecake is perfect for any occasion. It’s rich, velvety, and has that signature burnt top that makes Basque cheesecake so special. Plus, it’s a fantastic way to use up that pumpkin puree you might have stashed away in your pantry. Let’s face it, who can resist a slice of creamy cheesecake bursting with the flavors of cinnamon, nutmeg, and pumpkin? You’re going to love every bite!

Why You’ll Love This Recipe

Whether you’re a cheesecake aficionado or a pumpkin spice lover, this recipe has something for everyone! Here are just a few reasons why you’ll fall head over heels for this delicious pumpkin spice Basque cheesecake:

Quick & Easy: This cheesecake comes together in under an hour, making it perfect for busy weeknights or last-minute gatherings.
Simple Ingredients: You likely have most of these ingredients in your kitchen, so no fancy grocery trips are needed.
Perfect for Fall: It’s a great dessert for Thanksgiving, Halloween parties, or cozy family dinners.
Crowd-Pleaser: This cheesecake always garners rave reviews from both kids and adults alike!
Unbelievably Delicious: The creamy texture combined with the warm spices is pure comfort food.

What sets this pumpkin spice Basque cheesecake apart from the rest? It’s all about that unique technique of baking at high temperatures, which gives it that beautifully caramelized exterior. The combination of pumpkin puree and cream cheese creates a smooth filling that melts in your mouth. Honestly, it’s comfort food reimagined—just the right amount of sweetness with a hint of spice.

This dessert is also a fantastic way to impress guests without the stress. You’ll look like a master chef, but the truth is, it’s incredibly straightforward! So grab your apron and let’s get started!

Ingredients Needed

This pumpkin spice Basque cheesecake uses a few simple, wholesome ingredients to deliver big flavor without the fuss. Here’s what you’ll need:

16 oz (450 g) cream cheese, softened (I recommend using full-fat for the best texture)
1 cup (200 g) granulated sugar
3 large eggs, room temperature
1 cup (240 ml) pumpkin puree, (not pumpkin pie filling)
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon salt
1 cup (120 g) all-purpose flour, sifted

Feel free to play around with the spices! You can add a pinch of allspice or even some cloves for an extra kick. And if you want to make it gluten-free, just substitute the all-purpose flour with a gluten-free blend.

Equipment Needed

Before you start baking, make sure you have the following kitchen tools:

9-inch (23 cm) round springform pan – This is essential for easy removal of your cheesecake.
Electric mixer – A hand mixer or stand mixer will work to beat the cream cheese and sugar.
Mixing bowls – You’ll need a couple for mixing the batter.
Spatula – For scraping down the sides and folding in ingredients.
Measuring cups and spoons – Accurate measurements are key to baking success.

If you don’t have a springform pan, you can use a regular cake pan, but be sure to line it with parchment paper for easier removal!

Preparation Method

Now that you have everything ready, let’s dive into the preparation of this delicious pumpkin spice Basque cheesecake!

Preheat the oven: Preheat your oven to 400°F (200°C). This high temperature is key to getting that perfect burnt top.
Prepare the pan: Grease your springform pan with butter or non-stick spray, then line the bottom with parchment paper for easy removal.
Beat the cream cheese: In a mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, about 2-3 minutes.
Add sugar: Gradually add the granulated sugar and continue beating until well combined.
Add eggs: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
Mix in pumpkin and spices: Add the pumpkin puree, vanilla extract, cinnamon, nutmeg, ginger, and salt. Mix until smooth.
Incorporate the flour: Gently fold in the sifted flour with a spatula until just combined. Be careful not to overmix!
Pour into the pan: Pour the cheesecake batter into the prepared springform pan and smooth the top.
Bake: Bake in the preheated oven for 25-30 minutes, or until the top is deeply golden and the center is still slightly jiggly.
Cool: Remove the cheesecake from the oven and let it cool at room temperature for about an hour. Then, refrigerate for at least 4 hours or overnight before serving.

Make sure to keep an eye on it while baking! If the top is browning too quickly, you can cover it loosely with foil.

Cooking Tips & Techniques

Here are some expert tips to ensure your pumpkin spice Basque cheesecake turns out perfectly every time:

Room Temperature Ingredients: Make sure your cream cheese and eggs are at room temperature. This helps achieve a smooth batter without lumps.
Don’t Overmix: When incorporating the flour, mix just until combined. Overmixing can lead to a dense texture.
Check for Doneness: The cheesecake should be set around the edges but still slightly jiggly in the middle. It will firm up as it cools.
Cool Gradually: Allowing it to cool in the oven with the door ajar can prevent cracking.

Honestly, I’ve had my share of cooking failures, and patience is key! If you follow these tips, you’ll have a cheesecake that’s not only beautiful but also delicious.

Variations & Adaptations

Feeling adventurous? Here are some fun variations to try:

Chocolate Pumpkin Spice Cheesecake: Add 1/2 cup of cocoa powder to the batter for a chocolate twist!
Nutty Crust: Crushed pecans or walnuts mixed with a bit of butter can be pressed into the bottom of the pan for added crunch.
Maple Glaze: Drizzle with a simple maple syrup glaze before serving for an extra touch of sweetness.

Don’t hesitate to customize this recipe to fit your taste. It’s all about making it your own!

Serving & Storage Suggestions

To serve, slice the cheesecake into generous wedges and enjoy it chilled or at room temperature. It pairs beautifully with a dollop of whipped cream and a sprinkle of cinnamon on top. For a festive touch, consider serving it alongside a warm cup of spiced cider or a rich coffee.

For leftovers, store the cheesecake in the refrigerator, covered tightly with plastic wrap, for up to 5 days. You can also freeze slices for up to 2 months—just make sure to wrap them well! When you’re ready to enjoy, let them thaw in the refrigerator overnight.

As the cheesecake rests, the flavors will deepen, making it even more delicious the next day!

Nutritional Information & Benefits

This pumpkin spice Basque cheesecake is not only a treat but also has some nutritional benefits thanks to its key ingredients:

Calories: Approximately 350 per slice
Protein: Cream cheese adds a good amount of protein to this dessert.
Rich in vitamins from pumpkin, such as Vitamin A and C, which are great for your immune system!

Remember, moderation is key, but indulging in a slice of homemade cheesecake is a delightful way to celebrate the season!

Conclusion

If you’re looking for a spectacular fall dessert, this delicious pumpkin spice Basque cheesecake is worth every minute spent in the kitchen. It’s a perfect blend of creamy, spicy, and sweet that will win over anyone who takes a bite. I love how easy it is to customize and adapt based on what you have on hand.

So go ahead and give it a try! I’d love to hear how it turns out for you—please share your thoughts or any variations you tried in the comments below. Happy baking!

FAQs

Can I use fresh pumpkin instead of canned? Yes, just make sure to cook and puree it until smooth before using.
How long will this cheesecake last? In the refrigerator, it lasts about 5 days. You can freeze it for up to 2 months.
Can I make this cheesecake ahead of time? Absolutely! It’s best to make it a day in advance to let the flavors develop.
What can I use instead of cream cheese? You can try mascarpone cheese for a different flavor and texture.
Can I make this cheesecake gluten-free? Yes, just substitute the all-purpose flour with a gluten-free blend.

Pin This Recipe!