Pumpkin Basque Cheesecake
Equipment
- 1 9-inch springform pan
- 1 large mixing bowl
- 1 Electric mixer
- 1 Rubber spatula
- 1 Oven
- 1 Parchment paper
Ingredients
- 16 ounce cream cheese softened
- 1 cup granulated sugar
- 4 large eggs
- 1 cup pumpkin puree
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1 cup heavy cream
- 1/4 cup all-purpose flour
Instructions
- Preheat the oven to 400°F (200°C).
- Line a 9-inch springform pan with parchment paper, allowing the edges to overhang.
- In a large mixing bowl, beat the cream cheese with an electric mixer until smooth.
- Gradually add the sugar and continue to beat until well combined.
- Add the eggs one at a time, beating well after each addition.
- Mix in the pumpkin puree and vanilla extract until fully incorporated.
- Stir in the cinnamon, nutmeg, ginger, and salt.
- Pour in the heavy cream and mix until smooth.
- Sift in the flour and fold it gently into the mixture using a rubber spatula.
- Pour the batter into the prepared springform pan.
- Bake in the preheated oven for 50 minutes until the top is deeply browned and the center is set.
- Allow the cheesecake to cool in the pan at room temperature for 1 hour before serving or refrigerating.
Notes
For best results, ensure all ingredients are at room temperature before starting, as this will help in achieving a smooth and creamy texture. The cheesecake can be made a day in advance and stored in the refrigerator, which will enhance its flavors. When lining the springform pan with parchment paper, make sure to leave enough overhang so that you can easily lift the cheesecake out of the pan for serving.
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