Description

This pumpkin spice Basque cheesecake is a delightful twist on the classic recipe, featuring a creamy filling infused with warm spices of fall. It’s perfect for cozy gatherings and a fantastic way to use up pumpkin puree.

Ingredients

Scale

16 oz (450 g) cream cheese, softened
1 cup (200 g) granulated sugar
3 large eggs, room temperature
1 cup (240 ml) pumpkin puree
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

Instructions

Preheat your oven to 400°F (200°C).
Grease your springform pan with butter or non-stick spray, then line the bottom with parchment paper.
In a mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, about 2-3 minutes.
Gradually add the granulated sugar and continue beating until well combined.
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
Add the pumpkin puree, vanilla extract, cinnamon, nutmeg, ginger, and salt. Mix until smooth.
Gently fold in the sifted flour with a spatula until just combined.
Pour the cheesecake batter into the prepared springform pan and smooth the top.
Bake in the preheated oven for 25-30 minutes, or until the top is deeply golden and the center is still slightly jiggly.
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.

Notes

For a gluten-free version, substitute the all-purpose flour with a gluten-free blend. Keep an eye on the cheesecake while baking; if the top is browning too quickly, cover it loosely with foil.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 350

Keywords: pumpkin spice, cheesecake, fall dessert, Basque cheesecake, easy recipe