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Burnt Basque Pumpkin Cheesecake

By OcadoLife
A gently spiced twist on a family fave, Burnt Basque Pumpkin Cheesecake is simple and comforting, but impressive enough to be served at any gathering. Award-winning food stylist Keiron George has used tinned pumpkin…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

14 total
  • 1 knob unsalted butter, for the tin
  • 0.5 tsp ground cinnamon
  • 0.25 tsp ground nutmeg
  • 0.25 tsp ground ginger
  • 1 pinch ground allspice
  • 1 pinch ground cloves
  • 650g cream cheese, at room temperature
  • 250g pumpkin purée
  • 200g soft light brown sugar
  • 4 large eggs
  • 300ml double cream, at room temperature
  • 1 pinch sea salt
  • 1 tsp vanilla extract
  • 30g plain flour, sifted

Method

4 steps

  1. Step 1

    Preheat the oven to 240°C/220°C fan/gas 9. Grease a 23 cm round loose-bottomed cake tin with butter and line with 2 large sheets of overlapped baking paper, leaving an overhang

  2. Step 2

    Combine the cinnamon, nutmeg, ginger, allspice and cloves in a mixing bowl. Add the cream cheese, pumpkin, sugar, eggs, cream, salt, vanilla and flour and stir with a metal spoon or spatula until smooth.

  3. Step 3

    Pour the mixture into the tin and bake for 30 mins, until the top of the cheesecake is starting to catch but still has a nice wobble – crank up the oven to its hottest temperature for the final 5 mins to darken the top, if needed. Cool completely in the tin, then transfer to a plate. This is best enjoyed on the day of making, at room temperature.

  4. Step 4

    Recipe Tip: Allow extra time for cooling.