Burnt Pumpkin Cheesecake (Basque Style)

This pumpkin Basque cheesecake is the ultimate fall dessert—rich, creamy, and beautifully caramelized on top. With warm pumpkin spice flavors and a soft, custardy center, it’s a cozy twist on the classic burnt cheesecake. No crust, no water bath, and incredibly easy to make!

Ingredients

- 250 g cream cheese, room temperature

- 150 g heavy cream, room temperature

- 2 eggs, room temperature

- 80 g sugar 

- 150 g thick pumpkin puree (well-drained)

- 25 g cornstarch 

- 1 tsp vanilla extract (optional)

- ⅛ tsp cinnamon or nutmeg (optional)

1. Pumpkin Prep (must be thick)

- Steam or roast pumpkin

- Blend until smooth

- Strain 10–15 minutes (Texture should be thick like cream cheese, not watery)

2. Prepare the Bakin Tin

- Preheat to 240°C (465°F)

- Line a 6-inch round pan with parchment paper, letting it rise 3–4 cm above the rim.

3. Prepare the Cheesecake Batter

- Beat cream cheese with sugar until silky smooth, no lumps.

- Add eggs one at a time, mixing on low–medium speed.

- Add pumpkin puree, heavy cream, cornstarch, vanilla, and spice (if using).

- Mix on low speed just until smooth. Do not overmix (prevents cracks & bubbles).

- Pour into pan and gently tap once or twice.

4. Bake (Burnt Top)

- Bake at 240°C for 25 minutes

- Top should be deeply browned / almost burnt. Center should wobble like jelly.

- Let cool at room temperature 1–2 hours.

5. Serve

- Chill 2–3 hours for cleaner slices.