This version of the classic Basque cheesecake offers a cosy, spiced twist with pumpkin puree and warm autumn spices, all wrapped in its signature burnished top and custardy centre.
This recipe is rustic yet elegant, and since Basque cheesecakes are intentionally cracked and bronzed, it’s also wonderfully forgiving. First, set your oven to 400°F (200°C) — yes, that’s higher than most cheesecakes. The heat is what gives Basque cheesecake its iconic scorched top.
Now grab your 8-inch cake pan and tear off two large sheets of parchment paper. Crumple them up, then un-crumple and use them to line the pan — one going one way, the other perpendicular — so the paper comes up and over the sides with a rustic, ruffled edge. In a large bowl, place 600g cream cheese and 180g sugar.
Use a hand mixer, stand mixer, or a sturdy whisk and beat until the mixture is completely smooth, fluffy, and free of lumps — about 2–3 minutes. Scrape down the bowl once or twice to catch any sneaky lumps. Now crack in 3 eggs, one at a time, mixing well between each addition.
Take your time here — each egg should fully incorporate before adding the next. You’re building a smooth, velvety base. Add the 200g pumpkin purée, 1 tsp vanilla, and your spices: 1 tsp cinnamon, ½ tsp ginger, ¼ tsp nutmeg, ⅛ tsp cloves and ¼ tsp salt.
