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Pumpkin Spice Basque Cheesecake: A Twist on Your Classic Pumpkin Pie
Ok, we admit it, we’ve hopped on the Pumpkin Spice bandwagon! But with the only cheesecake that Kirstie will eat–Basque Style! Our Pumpkin Spice Basque Cheesecake is so easy yet really impressive. By swapping out traditional pumpkin pie for something with a modern twist, Pumpkin Spice Basque Cheesecake is the perfect blend of rustic Basque-style cheesecake and the warming spices we all love.
Creamy, caramelized, and lightly spiced, this cheesecake is guaranteed to impress your guests and satisfy all your pumpkin cravings. And, if you like, it can be Gluten-Free! We’ve got an optional small amount of flour, which gives it a little bit more structure, but it can also be made without the flour for a softer end product.
What Makes Basque Cheesecake Special?
Basque cheesecake is unlike any other cheesecake. It’s baked at a high temperature, giving it a beautifully burnt, caramelized top and a lusciously soft, almost custard-like center. Forget about water baths or cracking concerns– this cheesecake embraces its imperfections. Basque cheesecake, often called was born in San Sebastián, Spain in the 1990s at a restaurant called La Viña. Chef Santiago Rivera developed it as a rustic, simplified cheesecake that broke the rules: no crust, high heat, and a deeply caramelized top that looks “burnt” but tastes rich and complex
And with the addition of pumpkin puree and spices swirled into the batter, you get the best of both worlds: rich, creamy cheesecake with the familiar flavours of fall.
What’s the big deal with Pumpkin Spice?
- Nostalgia factor: It reminds us of family gatherings, chilly weather, and comfort food.
- The Starbucks effect: The Pumpkin Spice Latte (launched in 2003) turned a spice blend into a cultural icon.
- Seasonal exclusivity: Limited-time flavours feel special, as pumpkin spice is only “here for a short time,” which makes us crave it even more.
- All the Fall vibes! Sweaters, candles, crunchy leaves… pumpkin spice has become the symbol of autumn.
- Prep Time: 20 minutes
- Cook Time: 60 Minutes plus cooling
- Total Time: 6 Hours
- Yield: 8 Servings
Ingredients
Cheesecake Base:
- 3 packages (24 oz) Philadelphia cream cheese, ROOM TEMPERATURE
- 500 ml (2 cups) 35% cream
- 6 eggs (also room temperature)
- 300g (1 1/2 cups) sugar
- 1 tbsp. vanilla
- 3 tbsp. flour (optional)
Pumpkin Swirl:
- 2 cups pumpkin puree
- 1 tsp. cinnamon
- 1/2 tsp. ground ginger
- 1/4 tsp. ground nutmeg
- 1/8 tsp. ground allspice
- 1/8 tsp. ground cloves
Instructions
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Preheat your oven to 425°F(220°C). Line a 9-inch springform pan with parchment paper, leaving extra parchment hanging over the edges for that signature Basque cheesecake look. Chef Tip! Crumple the parchment paper into a ball before lining the pan. The paper will help it stay in place!
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In a large mixing bowl, beat the cream cheese and sugar together until smooth. Add the eggs one by one, mixing thoroughly after each addition. Slowly pour in the cream and vanilla extract, and continue mixing until the batter is smooth and creamy. Sift flour into the batter and gently fold in. Set aside 1 1/2 cup of batter (you will swirl this into the cheesecake once mixed with pumpkin and spices).
Cook With Us!
Like this recipe? You should try cooking with us! Start with an on-demand pre-recorded class, or jump in to the best experience with our live classes!
We have taken many classes over several years, and they never disappoint! Kristie & team always have great pointers and tricks to learn in the video. We love the Japanese burgers, and they are always a hit with guests. That's the thing: you make the recipe at home, it doesn't take a long time, and the result is so good that you want to make it again and again. Just try one, you'll see. 🙂I had such a fantastic experience at the cooking class! My daughter and I had an amazing time — our Bao Buns and Crispy Chicken turned out delicious, and we learned so much throughout the session. It was a fun, inspiring, and rewarding evening. I can’t wait to come back for another class. Highly recommend!Our virtual cooking class experience was top notch! Well organized, wonderfully communicated, and entertaining! A delicious outcome which boosted our confidence to try more challenging recipes in the future. Highly recommend!I have taken a few classes in the past - always find the products delicious, and I enjoy the challenge of trying to keep up 🙂
I subscribe the updates and get links to recipes - I recently made the Olive Oil Lemon cake. It turned out delicious – as you said in the description, very moist! My daughter has a birthday in strawberry season and typically she asks for strawberry shortcake with a traditional shortcake recipe… I served the lemon came this weekend with a bit of whipping cream and fresh strawberries (your picture was quite enticing) and her comment was that her birthday request this year would be to replace the traditional shortcake with this recipe!I've taken several on-line cooking classes from The Culinary Studio and have really enjoyed each one. The recipes are delicious and the instructions are very well laid out. I always learn new cooking tips and skills.It has been most likely a year and a half since I’ve made moussaka. Having the recording available was a godsend. So good and lots of leftovers! Having the recording is priceless!
I made Dan Dan noodles last month and again referred to the recording as it has been awhile. I was grateful for the reminders, tips and tricks. Not to mention, I love to cook with Kirstie and Jody. They make it so much fun!
Most of the meals I make are from your repertoire. I think I have close to 60!Love these ladies! Classes are easy to follow, informative, filled with all kinds of tricks & tips and best of all DELICIOUS!! This is our "night out" dining adventure that we can re-do & show off to our family & friends.My husband and I joined the Valentine's Day Date Night cooking class. Very enjoyable experience full of informative tips and thorough explanations followed by a delectable meal. Thank you Kirstie & Jodie. We'll be back!I recently did an online Lamb Briyani class. It used some cooking techniques I wasn't familiar with and produced a dish that was as tasty as the best Indian food I've ever had the pleasure of enjoying.I have done a few classes with the Culinary Studio and always enjoy the classes and the fabulous meals. They deliver the food to my door all prepped for the class if I like (which I do!). Highly recommended.We did a virtual zoom cooking class. It was better than cooking classes we have done in a actual class. We really enjoyed our ourselves. We have made the meal a couple of times since the class. We have friends over for the session and have great restaurant quality mealsThe Culinary Studio is an wonderful online chef duo!
You will learn delicious recipes taught in real time from start to end by two good friends who want nothing more than to teach you how to cook and and have fun doing it. Class presentation is practical and encouraging with one chef starting and one playing 'catch up' so you do not miss anything and no question will go unanswered!
The recipe with food pack is perfectly packaged and always arrives on time to make it easy so you do not have to shop!
Several recipes from the Culinary Studio are in our regular rotation!
Excited to keep cooking with you Kirstie and Jody!Online classes have allowed me the convenience to open my computer and learn in the comfort of my home and to do the class on my own schedule rather than missing out due to life's interruptions. Classes are paced well and the chef's are ready to answer your cooking questions even if they are unrelated to the class. I have used the recipes frequently in my day to day life and recently at an event where I overhead participants raving about the soup and cookies I had prepared, which were from Culinary Studio class recipes.
I was at the Studio for the very first class they held and I have continued to take classes for the past 13 years. While some things have changed over the years, the quality, knowledge and skills Jody and Kirstie bring to each class has not.The skills I learned through the their instruction have been used daily.To Chefs Kirstie & Jody! My family and I have thoroughly enjoyed the recipes and techniques we have acquired by following your live sessions and on-demand courses available on your website. You have a casual and an informative style that is very appealing. Most importantly both of you thrive on good food and beverage as much as we do! Bravo - we hope your future includes many more years of teaching and developing new dishes. Thank you. 🙂 - In a separate bowl, combine the pumpkin puree with the cinnamon, ginger, nutmeg, allspice, and cloves. Stir until well combined. Fold in reserved cheese cake batter into pumpkin and spices.
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Pour the plain cheesecake batter into the prepared pan. Then, take the pumpkin mixture and spoon it onto the top of the cheesecake in dollops. Use a knife to gently swirl the pumpkin into the cheesecake batter, creating a marbled effect. Pro Tip: Don’t over-swirl if you want defined pumpkin pockets in the cheesecake!
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Place the cheesecake in the oven and bake for 50-60 minutes, or until the top is deeply golden and the center is still slightly jiggly. The burnt top and soft center are key characteristics of Basque cheesecake, so don’t worry if it looks a little rustic—it’s supposed to!
- Allow the cheesecake to cool at room temperature for about an hour, then transfer it to the refrigerator to chill for at least 4 hours or overnight. This will help the cheesecake fully set, giving you that perfect creamy texture.
- Carefully release cheesecake from springform pan. Use a sharp knife dipped in hot water to cut nice, clean slices.
Notes
Make-Ahead Notes for Pumpkin Spice Basque Cheesecake
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Bake a Day Ahead: Basque cheesecake actually improves if it rests. Bake it the day before you plan to serve, let it cool completely, and refrigerate overnight. The flavours deepen and the texture sets beautifully.
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Serving Temperature: Take it out of the fridge about 30 minutes before serving. At room temp, it’s creamy and luscious; cold, it’s firmer and almost fudge-like. Both are really good, it just depends on what your preference is.
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Freezer Friendly: You can bake, cool, and freeze Basque cheesecake (whole or in slices) wrapped well in plastic and foil. Thaw in the fridge overnight before serving. Can you believe that!?
Storage Notes:
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Fridge: Store covered in the refrigerator for up to 4–5 days. The caramelized top will soften slightly, but the flavour holds up beautifully.
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Freezer: Keeps up to 2 months if wrapped tightly. For best results, freeze in slices so you can pull out just what you need.
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Countertop: Because it’s made with dairy and eggs, it should not sit at room temperature for more than 2 hours.
Chef Jody’s Final Thoughts
This cheesecake is a fantastic alternative to the usual pumpkin pie. I love how the burnt top adds depth to the flavour, while the pumpkin swirl provides that seasonal touch. If you’re a pumpkin lover looking for something a little different, you can’t go wrong with this dessert!
If you love fall baking, another one of our favourite recipes is our German Plum Cake Recipe! Make it while the blue plums are available at the market!
