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.