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Pumpkin Basque Cheesecake

Rich and creamy pumpkin cheesecake with a golden "burnt" exterior
Course Dessert
Cuisine American, Mediterranean
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 12
Author foodnessgracious


  • 2 pounds cream cheese at room temperature
  • 1 ½ cups sugar
  • 5 eggs plus 1 egg yolk
  • 1 ½ cups heavy cream
  • ¼ cup all purpose flour
  • 1 cup pumpkin puree
  • 2 tsp cinnamon
  • 1 tsp ground cloves
  • ½ tsp nutmeg
  • 2 tsp vanilla extract


  • Preheat the oven to 400°
  • Spray a 9 inch springform pan lightly with oil and line with two 12 x 16 pieces of parchment paper making sure they overlap and stick up over the top of the pan.
  • In the bowl of a stand-up mixer beat the cream cheese until smooth and creamy.
  • Add the sugar and continue beating on high speed until the sugar is dissolved and making sure to scrape down the sides of the bowl a few times.
  • On low speed, add the eggs, including the yolk, one at a time making sure to mix well.
  • Add the cream and mix.
  • Sift the flour into the cheesecake and mix on low until no lumps are visible.
  • Add the pumpkin, cinnamon, cloves, nutmeg and vanilla and mix well.
  • Pour the batter into the prepared pan and place on a large baking sheet pan.
  • Place into the oven and bake for 60 minutes.
  • The cheesecake should be dark and golden but still be able to wobble when nudged.
  • Let cool and then store in the refrigerator overnight.
  • Lift the cheesecake our of the panSnd carefully pull the parchment paper away from the edges of the cheesecake.
  • Slice with a wet knife and serve at room temperature.