Creamiest and Best Pumpkin Cheesecake
The best pumpkin dessert (in my opinion) that I have tried so far is this Pumpkin Basque Cheesecake. Basque Cheesecake is characterized by its caramelised, almost burnt top and its creamy interior. Traditionally it is made without pumpkin, of course, but I added a twist to mine since autumn season is here and I love some pumpkin spice. It was absolutely insane.
- 450 g cremă de brânză (la temperatura camerei)
- 100 g zahăr
- 2 Pcs ouă (large)
- 2 Pcs gălbenușuri
- 150 ml whipping cream
- 150 g piure de dovleac
- 1 tsp pumpkin spice mix
- 1 tbsp all purpose flour (15 g)
- pinch of salt
- Pumpkin puree
Start by baking the pumpkin and allowing it to cool before scooping out the flesh. I used Hokkaido for this as I feel it bakes quickly and it gives a beautiful and vibrant colour. You can use canned pumpkin too but fresh is always much better.
- Prepare the batter
In a bowl, add the cream cheese and sugar beat it with the stand mixer for 1 or 2 minutes until nice and fluffly. Add the eggs and egg tolks one my one making sure you beat after each addition.
In a separate bowl add the pumpkin puree, whipping cream and pumpkin spice mix. Mix everything well, then add this mix to the cream cheese mix. Mix everythin well, then at the end add the flour by sifting it into the batter from a height, so that it will be easy to incorporate. Fold in with a spatula and transfer the batter in a 18cm tin lined with baking sheet. Since it is a Baque Cheesecake you don't have to worry about aspect.
Bake the cheesecake for 20 minutes at 225 degrees then reduce the heat to 200 and cook for further 15 minutes. The top should be slighlty burnt and the interior creamy. Allow to cool 1 h and serve warm, it is the best this way!