Pumpkin Basque Cheesecake

A pumpkin-flavored Basque cheesecake with caramelized edges and a sunken center, perfect for a decadent meal.

By smittenkitchen.com

Original recipe source

Cook time: 60 minutes

Servings: 8

Ingredients

• 0.25 cup granulated sugar
• 0.33 cup cornstarch
• 0.5 teaspoon kosher salt
• 1.5 teaspoon ground cinnamon
• 0.25 teaspoon freshly grated nutmeg
• 0.25 teaspoon ground ginger
• 0.5 cup light brown sugar
• 1 pound cream cheese
• 3 pieces large eggs
• 1.25 cups canned pumpkin puree

Instructions

1. Preheat the oven to 425°F (218°C). Line a loaf pan with one big piece of parchment paper pressed into the corners and up the sides. Place the loaf pan on a rimmed baking sheet.
2. In a food processor, combine ¼ cup (50 grams) granulated sugar, ⅓ cup (45 grams) cornstarch, ½ teaspoon kosher salt, 1 ½ teaspoons ground cinnamon, ¼ teaspoon freshly grated nutmeg, and ¼ teaspoon ground ginger. Pulse until well mixed.
3. Add ½ cup (100 grams) light brown sugar and 1 pound cream cheese (2 8-ounce/227-gram packages) to the food processor. Pulse until smooth.
4. Add 3 large eggs, one at a time, pulsing briefly after each addition until incorporated.
5. Add 1 ¼ cups canned pumpkin puree and pulse until the mixture is smooth and well combined.
6. Pour the batter into the prepared loaf pan, smoothing the top if needed.
7. Bake the cheesecake for 50 to 55 minutes, or until the top is deeply golden brown and the center is still slightly jiggly.
8. Remove the cheesecake from the oven and let it cool completely in the pan.
9. Once cooled, refrigerate the cheesecake for at least 4 hours or overnight to set.
10. To serve, lift the cheesecake out of the pan using the parchment paper and slice into pieces.