Pumpkin Basque Cheesecake
HB-5344 · Hand-built original
A deeply caramelised Basque cheesecake made with pumpkin purée, warm spices and cream.
1 hr 20 min12 servings298 kcalVegetarianDiabeticLow-SodiumRenal
Main ingredient: egg
Pairs well with: toast, hash browns, fruit salad, bacon, avocado
Servings:12quantities adjust to match
Ingredients
- 3 8-oz. packages cream cheese, room temperature
- 1½ cups granulated sugar
- 1 15-oz. can pure pumpkin purée
- 3 large eggs, room temperature
- 1 large egg yolk, room temperature
- 1 Tbsp. ground cinnamon
- 1 tsp. vanilla bean paste or vanilla extract
- ½ tsp. ground ginger
- ¼ tsp. ground cloves
- ¼ tsp. ground nutmeg
- 2½ cups heavy cream, divided
- 1 tsp. kosher salt, plus more
- ⅓ cup all-purpose flour
- 2 tsp. powdered sugar
- 2 Tbsp. amaro (optional)
- A 9"-diameter springform pan
Method
- Heat the oven to 475°F. Line a 9-inch springform pan with two sheets of baking parchment, pleating them so they rise above the rim.
- Beat the cream cheese with the granulated sugar until smooth. Beat in the pumpkin purée, eggs and egg yolk one at a time.
- Mix in the cinnamon, vanilla, ginger, cloves, nutmeg and salt. Pour in 2 1/4 cups of the cream and mix until smooth, then fold in the flour.
- Pour into the pan and bake for 45 to 55 minutes, until deeply browned on top and still very wobbly in the centre.
- Cool to room temperature, then chill for at least 4 hours.
- Whip the remaining cream with the powdered sugar and the amaro, if using. Slice the cheesecake and serve with the cream.
Total: 1 hour 20 minutes
Nutrition (per serving, where published)
298 kcalCalories
3.5 gProtein
28.7 gCarbs
19.6 gFat
12 gSaturates
0.1 gFibre
1.5 gSugars
32 mgSodium
118 mgCholesterol
70 mgPotassium
42 mgCalcium
0.5 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data