Description
A crustless pumpkin cheesecake with a caramelized top and a soft, creamy center.
Ingredients
16 ounces full-fat cream cheese, softened
3/4 cup granulated sugar
3 large eggs, room temperature
1/2 cup canned pumpkin purée
3/4 cup heavy cream
1 tablespoon cornstarch
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1/4 teaspoon fine salt
Instructions
Preheat the oven to 450°F (230°C). Line a 6-inch, 3-inch-deep springform pan with two sheets of parchment, leaving an overhang.
Beat the cream cheese and sugar until smooth.
Beat in the eggs one at a time on low speed.
Whisk the pumpkin, cream, cornstarch, vanilla, spices, and salt. Mix into the cream cheese batter until smooth.
Pour into the pan and tap gently to release large air bubbles.
Bake 30 to 35 minutes, until the top is deeply browned and the center still has a broad wobble.
Cool 2 hours, then refrigerate at least 6 hours or overnight before slicing.
Notes
Use plain canned pumpkin purée, not pumpkin pie filling. For the cleanest slices, chill overnight and wipe a warm knife between cuts.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Spanish-inspired
Keywords: pumpkin basque cheesecake, burnt basque cheesecake, pumpkin cheesecake