Pumpkin Basque Cheesecake

Name: Pumpkin Basque Cheesecake
Ingredients: Cream cheese: 16 oz (450 g), room temp; Brown sugar: ¾ cup (150 g); Eggs: 3 large (150 g); Pumpkin purée: ¾ cup (180 g); Heavy cream: 1 cup (240 g); Flour: 2 tablespoons (16 g); Pumpkin spice: 2 teaspoons (6 g); Vanilla extract: 1 teaspoon (4 g)

by Josephine

Pumpkin Basque Cheesecake recipe with step by step instructions and exact measurements. Easy homemade cheesecake from scratch.

Ingredients

Cream cheese16 oz (450 g), room temp
Brown sugar¾ cup (150 g)
Eggs3 large (150 g)
Pumpkin purée¾ cup (180 g)
Heavy cream1 cup (240 g)
Flour2 tablespoons (16 g)
Pumpkin spice2 teaspoons (6 g)
Vanilla extract1 teaspoon (4 g)

Instructions

Preheat the oven to 425°F (220°C). Line a 9-inch (23 cm) springform pan with parchment paper, leaving excess over the edges.

In a large bowl, beat the cream cheese and sugar with an electric mixer until smooth.

Add eggs one at a time and continue whisking into the batter until all the eggs are added and the batter is smooth. Add in the pumpkin, cream, flour, pumpkin spice, and vanilla and whisk until smooth.

Pour into the pan. Bake 50–55 minutes until the top is darkened and the center lightly jiggles.

Let the cheesecake cool completely in the pan. Chill at least 4 hours before slicing.

Pumpkin Basque Cheesecake

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