This post was originally published on this site.
It’s been 17 months since I first questioned whether anyone even needed another recipe for a basque cheesecake — the burnished, custardy and uncluttered kind that hails from San Sebastián, Spain — and concluded that in fact, I did.
I wanted one that was smaller, because I didn’t want to make a 2- to 3-pound commitment to cheese [which, honestly, sounds like a beautiful thing otherwise] every time the craving struck. A loaf pan was ideal for efficiency, portability, and easy slicing. A food processor allowed us to make the batter in just minutes, even if the cream cheese was cold from the fridge. A little cornstarch instead of flour enabled the cheesecake to be gluten-free, always a win.
I’m delighted that so many of you have made the easy basque cheesecake. But in case you were worried that I didn’t hear the 75 or so times someone asked if there was a way to make a pumpkin version for Thanksgiving, I hope this clears it up.
We think this pumpkin basque cheesecake is every bit as magnificent as the original. I’ve made it many more times than “testing” required because we can’t get enough of it and I hope it has the same effect as you. If you’re one of those people who have wished more pumpkin cheesecakes tasted more like pumpkin, this is the one for you. It’s almost halfway to a pumpkin pie in flavor, yet still a basque cheesecake, caramelized edges and sunken-by-design center and all. It’s also just a little sweet, the perfect coda to a decadent meal.
I considered finishing this with a drizzle of caramel sauce or a whipped butterscotch cream. I thought about crumbled pepita brittle or even a ladle of pecan pie-like sauce. But, like the original, we liked it best ungarnished, as innately confident we all should be that it needs no trimmings to be centerpiece-worthy.
Pumpkin Basque Cheesecake
- 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 8-ounce/227-gram packages) (see Note)
- 3 large eggs
- 1 ¼ cups canned pumpkin puree (less than a 15-ounce/425-gram can)
In a food processor: In the work bowl, blend the sugar, cornstarch, salt, and spices to combine. Cut the cold cream cheese into large chunks and add to the sugar mixture along with the brown sugar. Blend until completely combined and the cream cheese is soft, scraping down the bowl once or twice. Add eggs, one at a time, and blend to combine then scrape down the sides of the workbowl (yes, each time). Add the pumpkin and blend to evenly combine.
With a handmixer: Combine sugar, cornstarch, and salt in a large mixing bowl. Add softened cream cheese and brown sugar and beat to combine, scraping down the bowl a few times as you do to make sure there’s no unmixed cream cheese. Add eggs, one at a time, beating to combine and scraping down the bowl between each. Add the pumpkin and beat to evenly combine.
Both methods: Pour into the prepared pan, making sure it all lands inside the parchment paper sling. Transfer to the oven and bake for 35 to 40 minutes, until puffed, bronzed, and moderately jiggly when the pan is shimmied. If you’d like more color on top, you can run it under your oven’s broiler for 2 to 3 minutes at the end.
To finish and serve: Transfer pan to a cooling rack and cool at room temperature for 1 to 2 hours or transfer to the fridge and cool for one hour. Pumpkin basque cheesecake can be served cool or at room temperature; the latter is traditional but both are delicious.
Use parchment paper to lift and remove cheesecake from the loaf pan and transfer to a plate. Cut into 1-inch slices.
Do ahead: Basque pumpkin cheesecake keeps in the fridge for 5 days, although it would be unprecedented.
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