This Pumpkin Basque Cheesecake is creamy, spiced and decadent. It’s a fabulous dessert for fall and winter. I love roasting my own pumpkins (you’ll be shocked at how easy it is) because the flavor just can’t be beat!
Basque cheesecake with its mahogany-colored top and super-rich custardy interior is one of my all-time favorite desserts. I was inspired by the season to add roasted pumpkin and spices to the cheesecake base and it may not be traditional, but it’s a delicious spin on pumpkin cheesecake.
What is Basque Cheesecake?
Basque cheesecake has a beautiful browned exterior. Some people called it burnt cheesecake, but the outer browning really just gives an extra layer of texture and flavor. Don’t worry, you didn’t actually burn your cheesecake! You still get the beautiful creamy interior of a classic cheesecake.
So what’s the difference between Basque cheesecake and regular cheesecake? It really is the wonderful exterior that adds just a little extra to every bite. You also don’t need to worry about a water bath for this cheesecake recipe!
Basque Cheesecake Ingredients
This recipe features all the classic cheesecake ingredients:
- Cream cheese
- Sour Cream
- Sugar
- Eggs
- Egg Yolks
This is, of course, a pumpkin cheesecake so don’t forget the roasted pumpkin!
More Favorite Cheesecake Recipes
If you love cheesecake as much as I do, be sure to check out my cheesecake guide! I also have a LOT of cheesecake recipes because it’s one of my favorite desserts.
If you try this recipe, please leave a rating/review! It helps other people find my recipes. Enjoy!
Video
Ingredients
- 1 1/2 pounds / 680g cream cheese at room temperature
- 1 cup / 200g granulated sugar
- 1 cup / 244g pumpkin puree roasted or canned
- 3/4 cup / 180g sour cream at room temperature
- 1 Tbsp vanilla extract
- 3 eggs at room temperature
- 3 yolks at room temperature
- 3 Tbsp / 25g all-purpose flour or corn starch
- 2 tsp pumpkin spice 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg, 1/8 tsp cloves
- 1/2 tsp kosher salt
Instructions
- Preheat oven to 475℉ and line a greased 8-inch x 3-inch tall springform pan with parchment paper.The easiest way to ensure the batter doesn’t get under the paper is to start with a rectangular piece of parchment and just push it down into the pan, smoothing some of the creases up the sides of the pan. Then, spray the inside of the parchment with cooking spray and place another piece of parchment going the other direction to ensure all sides of the pan are fully covered in parchment so the batter doesn’t get under the paper. Spray again and you’re ready to add the batter to the pan.
- In a stand mixer fitted with the paddle attachment, mix the cream cheese on medium speed for about 1 minute. Scrape down the sides and mix for another 30 seconds. Add the sugar and mix for about 1 minute, scrape down the sides of the bowl. Mix in the pumpkin, sour cream and vanilla on medium speed until evenly mixed. Add the eggs and yolks one at a time, scraping down the sides of the bowl after each. Mix for 30 seconds.
- In a medium bowl, combine the flour, spices and salt. Add about 1 cup of the cream cheese mixture to the flour and whisk until smooth. Add back into the bowl of cream cheese and mix until uniformly blended.
- Pour the cheesecake batter into the prepared pan.
- Bake for about 20 to 25 minutes. The center will still be quite wobbly, but not quite like liquid. If you over bake the cheesecake, it will lose its creamy texture, but still taste great. If the top isn’t quite dark enough, switch the oven to convection heat and bake for an additional 2-5 minutes.
- Allow to cool to room temperature, then refrigerate for at least several hours, but overnight is best.
- Slice with a thin bladed knife dipped in hot water and wiped clean after each slice.
Absolutely love it. ❤️
I really want to make Basque cheesecake with Japanese sweet potato. Do you think if I replace pumpkin puree with puree made of baked sweet potato it would work?
Could I use heavy cream instead of sour cream in this recipe?
Hi! The heavy cream will make the batter too thin, so you would need to add another egg to the mix and may need to bake it slightly longer.
Does the cheesecake turn out to be really sweet? We’re trying to reduce our sugar intake. Thanks!
Hi! It’s actually not too sweet, which is the beauty of a Basque cheesecake. We hope you give it a try!
Hi Zoe,
Can I use GF flour (King Arthur measure for measure) as a substitute for regular flour and full fat yogurt for the sour cream and still have the same consistency? Or would you recommend the cornstarch and sour cream). Hoping to make this for thanksgiving 2025!
Hi Dawn! Zoë recommends just using the corn starch substitution instead of gluten free flour as it can be kind of grainy. Greek yogurt is a good replacement for sour cream and shouldn’t cause any issues. Enjoy!
Excellent flavor and beautiful to look at, but the cooking time was way too short. I can’t remember if I cooked 30 or 35 minutes when all was said and done, but my center came out fairly runny.
Hi Jennifer, there could be several reasons for this. Zoë just made the recipe last night and it worked perfectly for her, so let’s see if we can help!
1. Do you have an oven thermometer? Sometimes ovens can be way off and that could affect the consistency.
2. Were your ingredients cold or at room temperature when you started?
3. How long did you refrigerate before cutting into it?
I made this the other day, and all I can say is A-M-A-Z-I-N-G!!!!! I was a bit intimidated given the baking process. I was afraid I would overbake, but it turned out wonderfully! Try it! You won’t regret it!!!!!
Can I reduce the oven temperature and extend the baking time? If so, what temperature and for how much time?
Hi! Yes, you can bake it low and slow, like a more traditional recipe, but it will no longer be a Basque-style cheesecake. At 325 degrees F it can take up to 1 1/2 hours. Please let us know how it goes!
Wow, fantastic recipe!!! Worthy of company and easy to make.
Firstly I thought this tasted great. However I used a hand mixer and I had tiny bits of cream cheese strewn throughout the cheesecake. When I sliced into it I could see them. Is there any way to avoid that using a hand mixer? FYI I let cream cheese sit out for 1 hour. I want to make this for Thanksgiving but only if I can get it fully mixed.
Hi Ronina,
Let the cream cheese warm up even longer. You can even put it into the microwave for a few seconds to make sure it is soft. If you make the batter and find it has lumps then you can pass it through a sieve. Don’t press too hard or you’ll just extrude tiny lumps.
Thanks, Zoë
hi. i meticulously made this recipe in an 8″ springform pan. first…it is not as “tall” as Zoe’s. second when i slice a piece the middle is still very soft. very soft. i baked it about 5 minutes long than the recipe to ensure it was done.Hmmmmm.
Hi Pam, Basque cheesecake is meant to be very very soft on the inside. Some are even runny. If you want it more set you can add 5-15 min of bake time until it gets to your desired consistency. I hope this helps!
If I make this and refrigerate all night, can it be out the next day? I have a long drive on Thanksgiving?
Thanks- it looks so good.
Hi Erin, this should work just fine. Zoë suggests baking the cheesecake, then chill and travel with it still in the pan, then refrigerate when you get there, then unmold it. Enjoy!
Hm. You mention a traditional graham cracker crust in the intro but never again. I know traditional Basque cheesecake doesn’t have a crust, but ??? why is it mentioned?
Hi Cara, thank you so much for pointing that out! That was an error and we’ve fixed the blog post. If you try the recipe, I hope you’ll come back and leave a review to tell us how it was. Cheers!
I made this for Thanksgiving this year. It was a big hit, delicious and creamy. So easy and tasty.
I couldn’t find a springform so I used a 9 inch round cake pan and did parchment on the bottom and a 4 inch high parchment along the sides. Still came out pretty with no cracks. This will definitely be a regular every holiday and days in between when one just wants good cheesecake.
I made this for thanksgiving this year and it was perfect. The only thing I changed was adding some chopped candied ginger; everyone loved it! Oven temp and baking time were spot-on.
Can’t wait to make this! Just confirming that it does not need a bain marie while baking — goes straight into the oven? Thanks!
Hi Angela, indeed! Happy baking.
Hi, my springform pan is only safe up to 450 degrees how do I adjust the temp and time to accommodate that?
Hi Tatiana! What is your pan made of? Zoe has basically every type of springform pan and has never had an issue with the high temperature. A 3-inch deep metal cake pan works as well. Just make sure you use a parchment sling so you can get it out.
Hi! I’m making this for Thanksgiving, I only have a 9″ spring form, is there much adjustment for timing? Thanks :
side note, I taught my son and his girlfriend how to make banana bread this weekend, and I showed her the Zoe Bakes cookbook, with all the techniques, etc. (they’re in HS, and just learning to bake from scratch) It was amazing, and you have 2 new baking fans! Guess what she’s getting for Christmas 🙂
Hi Gretchen! Apologies that I’m just getting back to you now. Did you end up making the cheesecake? Since it’s not as deep it will bake faster, so Zoe recommends checking in five minutes early. Cheers!
It was perfect! Thanks!
Hello! Do I need to adjust temp and time for baking in a countertop oven? Convection or no? Thank you.
Hi Jill, Zoë says countertop ovens definitely bake differently and can run a lot hotter than a traditional oven. It will be an experiment. Zoë suggests watching it closely and look in the window about 5 minutes early to see what it looks like. Each oven is so different, so keep an eye on it. Please come back and let us know how it goes!
Hi Stephani! You are right! It was fantastic! A 25 minute basque cheesecake! I left it in another 3 minutes of color and refrigerated overnight. Flavor and texture was fantastic. I didn’t scrape the bowl enough but that is feedback I can use for Thanksgiving prep! Thank you!!!!
Amazing! We are thrilled to hear you enjoyed it. Thank you so much for the rating and review. Cheers!
Is the cooking time correct? 20-25 minutes seems a bit short for a cheesecake. Thanks!
Hi Malisa, yes it is! The high heat creates the dark top that characterizes a basque cheesecake. Zoe mentions in the recipe that the center will be quite wobbly but not quite like liquid. If you overbake it, it will lose its creamy texture but still taste great. If you do decide to make this, please come back and let us know how it went!
It should be 60-65. I just made it the other day and compared the baking time to another Basque Cheesecake.
Hi Jackie, Zoë tested this recipe several times—it works but it’s meant to have a very soft, nearly runny center, as is traditional. If you want a firmer center, you can bake it longer. 60-65 minutes will result in a more soufflé texture and Zoë suggests you double up a pan under it so it doesn’t burn on the bottom.
Is the doubled up pan for everyone or just the people that want to overcook it?
That would just be for anyone who wants to bake it longer than suggested 🙂
It was a great video to watch! I’m also interested in how to scale down to a 6” pan. And wondering how long this will still be good after it is baked, assuming there will be any leftovers. Thanks
How could I scale this down for a 6.5” pan? Multiply ingredients by .72?
On a side note I’m pairing this with some vintage Surly Darkness!
Thx!
Hi Zoe,
I’m looking for gluten-free Thanksgiving recipes for my celiac daughter. This looks fabulous! Can I substitute gluten-free flour for the all-purpose flour?
Thanks!
Can I use corn starch instead of flour? I’m GF
Hi Leah! You sure can. Enjoy!