It has been 17 months since I first pondered whether another recipe for a Basque cheesecake — the smooth, custardy, and minimalist version originating from San Sebastián, Spain — was truly needed, and I ultimately decided that I did want one.
I aimed for a smaller size since I didn't want to commit to making a 2- to 3-pound cheesecake every time the craving hit, no matter how delightful that might be. A loaf pan seemed perfect for its efficiency, portability, and ease of slicing. A food processor enabled us to whip up the batter in mere minutes, even with cream cheese fresh from the fridge. Using cornstarch instead of flour made the cheesecake gluten-free, which is always a plus.
I’m thrilled that so many of you have enjoyed the easy Basque cheesecake. However, for those who expressed interest—about 75 times—asking if there was a way to create a pumpkin version for Thanksgiving, this should clarify things.
We believe this pumpkin Basque cheesecake is just as magnificent as the original. I’ve made it far more than the “testing” phase required because we can't seem to get enough, and I hope you feel the same way. If you've ever wished that pumpkin cheesecakes had a more pronounced pumpkin flavor, this recipe is for you. It’s nearly reminiscent of a pumpkin pie in taste, while still retaining the characteristics of a Basque cheesecake, with its caramelized edges and intentionally sunken center. It's also slightly sweet, serving as the perfect conclusion to a rich meal.
I contemplated finishing it off with a drizzle of caramel sauce or a whipped butterscotch cream. I even considered adding crumbled pepita brittle or a scoop of pecan pie-like sauce. However, similar to the original version, we preferred it without any embellishments, as we should all confidently recognize that it stands out on its own without needing any adornments.
**Pumpkin Basque Cheesecake**
If using a food processor, cold cream cheese works fine. If using a hand mixer or stand mixer, it's preferable to have the cream cheese softened to room temperature.
- ¼ cup (50 grams) granulated sugar
- ⅓ cup (45 grams) cornstarch
- ½ teaspoon kosher salt
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon freshly grated nutmeg
- ¼ teaspoon ground ginger
- ½ cup (100 grams) light brown sugar
- 1 pound cream cheese (2 packages of 8 ounces/227 grams each) (see Note)
- 3 large eggs
- 1 ¼ cups canned pumpkin puree (under a 15-ounce/425-gram can)
**Preheat the oven**: To 425°F (218°C). Line a loaf pan with a single large piece of parchment paper pressed into the corners and along the sides. Set the loaf pan on a rimmed baking sheet to catch any potential overflow (though I’ve never encountered any).
**In a food processor**: In the work bowl, mix the sugar, cornstarch, salt, and spices to combine. Cut the cold cream cheese into large chunks and add it to the sugar mixture along with the brown sugar. Process until fully combined and the cream cheese is soft, scraping the sides of the bowl once or twice. Incorporate the eggs, one at a time, blending well after each addition and scraping down the bowl each time. Finally, add the pumpkin and blend until evenly mixed.
**With a hand mixer**: In a large mixing bowl, combine sugar, cornstarch, and salt. Add the softened cream cheese and brown sugar, beating until combined, while scraping down the bowl several times to ensure there are no unmixed portions of cream cheese. Incorporate the eggs one by one, beating to combine and scraping down the bowl in between. Then add the pumpkin and beat until well combined.
**Using either method**: Pour the mixture into the prepared pan, ensuring it stays within the parchment paper. Place it in the oven and bake for 35 to 40 minutes, until it’s puffed, bronzed, and has a slight jiggle when the pan is lightly shaken. If you desire extra color on top, you may place it under the broiler for 2 to 3 minutes at the end.
**To finish and serve**: Move the pan to a cooling rack and allow it to cool at room temperature for 1 to 2 hours or place it in the fridge to cool for one hour. The pumpkin Basque cheesecake can be enjoyed either cold or at room temperature; while the latter is traditional, both options are delicious.
Use the parchment paper to lift the cheesecake out of the loaf pan and transfer it to a plate. Cut into 1-inch slices.
**Make ahead**: The Basque pumpkin cheesecake can be stored in the fridge for up to
Seventeen months have passed since I first wondered if there was a need for yet another recipe for a Basque cheesecake — the caramelized, creamy, and simple version that originates from San Sebastián...