This pumpkin cheesecake has an ultra creamy, silky smooth texture. Each bite is loaded with amazing pumpkin flavour!
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Basque cheesecake is, in my humble opinion, the easiest cheesecake to make. You simply need to stir and mix all the ingredients, then let your oven do its job.
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You can easily create variations by just adding a small twist. Since fall is here, why not make this Basque cheesecake filled with pleasant flavours of pumpkin? Enjoy the taste of Autumn!
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Ingredients (makes one 4-inch cake):
- 100g pumpkin purée
- 130g cream cheese (softened at room temperature)
- 1 large egg
- 70g whipping / heavy cream
- 40g sugar
- 1/2tsp cornstarch
- pinch of ground cinnamon optional
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Instructions:
- Place all the ingredients in a stand mixer/blender, blend until batter is smooth. If you don’t have a blender, simply mix everything with a whisk until the batter is smooth. Add ingredients one by one.
- Pour batter into the baking sheet lined with parchment paper. Bake at 210 C for 15-18 min.
- Completely let cool before serving. Cake can be served chilled, or at room temperature.
Notes:
- Double amount of ingredients if you are making 6-inch cake, for 8-inch cakes, times 4
- Bake 6-inch cake for 25min or so, and 30 min for 8-inch cakes. Burnt tops and shrinking are normal.
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![](https://i0.wp.com/www.qiuqiufood.com/wp-content/uploads/2021/10/pumpkin-basque-1.gif?resize=600%2C339&ssl=1)
The melt in your mouth texture, combined with abundant pumpkin flavours, make this easy cheesecake utterly addictive!