Pumpkin Basque Cheesecake – Creamy, Burnt, and the Best Pumpkin Cheesecake Recipe for Fall
This rustic-style cheesecake blends the cozy flavors of pumpkin spice cheesecake with the dramatic, caramelized top of a traditional Basque burnt cheesecake. It’s rich, creamy, and sure to be your new favorite when it comes to fall cheesecake recipes.
My version gives this iconic Spanish dessert a seasonal makeover with pumpkin puree, warm spices, and a silky smooth texture that rivals the best pumpkin cheesecake recipe you’ve ever tried.
Think of it as a cross between a traditional pumpkin pie and a luscious cheesecake—without the hassle of a crust or water bath.
If you love unique spins like pumpkin cheesecake lasagna, elegant pumpkin caramel cheesecake, or plant-based options like vegan pumpkin cheesecake, this recipe will definitely earn a place on your holiday dessert table.
Why You’ll Love This Recipe
- Effortless baking – No crust or water bath, unlike many pumpkin spice cheesecake recipes.
- Dramatic yet simple – The burnt top makes it look bakery-worthy with minimal effort.
- Versatile inspiration – Pairs beautifully with other trendy ideas like matcha, chocolate, or mini cheesecakes.
- Holiday-ready – A stunning centerpiece for Thanksgiving or fall gatherings.
- Customizable – Try vegan swaps, caramel toppings, or festive decorations to make it your own.
Pumpkin Basque Cheesecake
Ingredients
- For the Pumpkin Basque Cheesecake:
- 2 cups cream cheese softened – full-fat for the creamiest texture.
- 1 cup pumpkin puree not pumpkin pie filling.
- 1 cup granulated sugar or coconut sugar for a richer flavor.
- 3 large eggs at room temperature.
- 1 cup heavy cream or coconut cream for a vegan pumpkin cheesecake version.
- 1 tsp vanilla extract.
- 1 ½ tsp pumpkin spice or substitute with 1 tsp cinnamon + ½ tsp nutmeg.
- ¼ tsp salt.
- 3 tbsp all-purpose flour or almond flour for a gluten-free variation.
- Optional toppings & decorations:
- Caramel drizzle for a pumpkin caramel cheesecake vibe.
- Whipped cream dusted with cinnamon.
- Chocolate shavings to give a nod to chocolate Basque cheesecake.
- Matcha powder for a striking Basque cheesecake decoration twist.
Instructions
- Preheat & Prep
- Preheat your oven to 400°F (200°C). Line a 9-inch springform pan with parchment paper, making sure the paper rises above the pan’s edges (the rustic folds give it that classic Basque burnt cheesecake look).
- Blend the Cream Base
- In a large mixing bowl, beat softened cream cheese and sugar until smooth and fluffy. This ensures your cheesecake won’t be grainy.
- Add Pumpkin & Flavor
- Mix in the pumpkin puree, eggs, vanilla, pumpkin spice, and salt until silky. The mixture should smell warm and fragrant, like a classic pumpkin spice cheesecake.
- Incorporate Cream & Flour
- Pour in the heavy cream and sift in the flour, stirring gently until the batter is smooth and pourable. For a lighter twist, swap heavy cream with coconut cream for a vegan pumpkin cheesecake option.
- Bake Until Burnt & Beautiful
- Pour the batter into the prepared pan. Bake for 50–60 minutes, until the top is deeply caramelized (burnt-looking but not scorched). The center should still jiggle slightly when shaken.
- Cool & Set
- Let the cheesecake cool completely in the pan, then refrigerate for at least 4 hours (overnight is best). This allows the custardy center to firm up while staying creamy.
- Decorate & Serve
- Slice and serve as is for a rustic finish, or elevate it with toppings like caramel drizzle, spiced whipped cream, or even layers of cookie crumbles for a pumpkin cheesecake lasagna–inspired touch.
Pro Tips & Variations
- Don’t fear the burn – The signature dark, caramelized top is what makes a Basque burnt cheesecake unique. It may look overdone, but that bittersweet flavor balances the creamy pumpkin filling.
- Go mini for parties – Bake in muffin tins for mini Basque burnt cheesecakes, perfect for fall gatherings or holiday dessert buffets.
- Make it vegan-friendly – Use coconut cream instead of heavy cream and dairy-free cream cheese for a silky vegan pumpkin cheesecake alternative.
- Flavor swaps – Add a swirl of chocolate ganache for a chocolate Basque cheesecake vibe, or top with matcha powder for a matcha Basque cheesecake twist.
7. Serving Suggestions
This pumpkin Basque cheesecake is a stunning centerpiece for:
- Fall cheesecake recipes like Thanksgiving dessert tables, Friendsgiving parties, or cozy October dinners.
- Pairing with a hot latte, chai tea, or mulled cider.
- A show-stopping alternative to pumpkin pie for the holidays.
- Topped with whipped cream, caramel drizzle, or even crushed cookies for a layered pumpkin cheesecake lasagna–style presentation.
It’s rich enough to stand alone, but you can also serve it with roasted nuts, fresh fruit, or chocolate curls for extra flair in your Basque cheesecake decoration.
Frequently Asked Questions
Can I make Pumpkin Basque Cheesecake ahead of time?
Yes! In fact, it’s even better when chilled overnight. Make it 1–2 days in advance, store it in the fridge, and it will be perfectly set by the time you’re ready to serve.
Can I freeze this cheesecake?
Absolutely. Wrap slices tightly and freeze for up to 2 months. For the best texture, thaw slowly in the fridge overnight.
How do I get the perfect burnt top without overbaking?
Bake at a high temperature (400°F) until the top is dark and caramelized but the center still jiggles slightly. The cheesecake will continue setting as it cools.
Can I make this recipe gluten-free?
Yes! Swap the flour with almond flour or cornstarch. You’ll still get that creamy, custardy texture without gluten.
What makes this the best pumpkin cheesecake recipe for fall?
It’s easier than traditional pumpkin spice cheesecake, has a naturally dramatic presentation, and can be customized with flavors like caramel, chocolate, or matcha. Plus, it fits seamlessly into any list of fall cheesecake recipes.
