Description
This Pumpkin Basque Cheesecake is an effortless fall indulgence that combines creamy full-fat cream cheese, sweetened condensed milk, eggs, and pumpkin puree into a smooth, luscious batter. Baked at a high temperature to achieve the signature caramelized, dark edges and a slightly jiggly center, this cheesecake delivers rich autumn flavors with minimal ingredients and preparation time. Perfect for seasonal celebrations or a cozy dessert, it’s a simple yet impressive treat.
Ingredients
Scale
Cheesecake Batter
- 8 oz Full Fat Cream Cheese, softened at room temperature
- 3 large Eggs
- 14 oz Sweetened Condensed Milk
- 1 cup Pumpkin Puree (canned preferred for convenience)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 475°F (246°C). Grease a 7-inch round springform or solid cake pan and line the bottom with parchment paper to prevent sticking and ensure easy release.
- Blend Ingredients: Place the softened cream cheese, eggs, sweetened condensed milk, and pumpkin puree into a food processor. Blend until the mixture is smooth and creamy, occasionally scraping down the sides to incorporate all ingredients evenly.
- Pour and Bake: Pour the smooth batter into the prepared pan. Bake in the preheated oven for 20 to 22 minutes, or until the edges turn a deep dark brown and the center remains slightly jiggly to the touch, which indicates perfect creamy texture inside.
- Cool and Chill: Remove the cheesecake from the oven and allow it to cool at room temperature for about one hour. Then refrigerate it for several hours to let the flavors meld and the texture fully set for a delightful eating experience.
Notes
- Using full-fat cream cheese ensures a rich and creamy texture that balances the pumpkin flavor perfectly.
- Canned pumpkin puree is convenient and provides consistent flavor and texture.
- Do not overbake; the center should remain slightly jiggly to achieve the signature soft, custardy interior.
- For best results, chill the cheesecake thoroughly before serving to enhance flavor and texture.
- You can use a solid cake pan if you don’t have a springform pan, but greasing and parchment lining are essential.
- Serve chilled or at room temperature depending on preference.
