Burnt Basque Pumpkin Cheesecake
By OcadoLife
Published on 16 September 2024
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 purée so you don’t have to wait for pumpkin season before you can tuck in, and has a couple of top tips: “Start with all your ingredients at room temperature – and don’t worry about the wobble, it will set as it cools.”Time and servings
45 minsTotal time
14Servings
15 minsPrep time
30 minsCooking time
Ingredients
- 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
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 overhangStep 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.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.Step 4
Recipe Tip: Allow extra time for cooling.