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).
- 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!