A pumpkin-flavored Basque cheesecake that is so creamy and smooth. This easy version of Basque cheesecake is just 4 ingredients and doesn’t require any flour or heavy cream. It is very easy to make and ready in less than 30 minutes. The color is festive and great for this time of year.
I recently shared my shortcut version of Basque cheesecake and I also wanted to share this pumpkin version. I love how this pumpkin version came out. The addition of pumpkin gives this cheesecake a beautiful festive orange color. It also gives the surface a nice caramelized appearance.
Ingredients
- Cream cheese
- Condensed milk
- Eggs
- Pumpkin
Cream cheese: This recipe uses full fat cream cheese. Make sure to soften the cream cheese before it needs to be used.
Condensed milk: Instead of heavy cream, this cheesecake uses condensed milk. I like using condensed milk because it’s an ingredient I almost always have in my pantry and it has a longer shelf-life than heavy cream.
Eggs: Eggs act as a binding agent and help give the cake structure.
Pumpkin: I used canned pumpkin puree. The pumpkin gives this cake a nice pumpkin flavor and adds a festive orange color to the cake.
Easy Pumpkin Basque Cheesecake
Basque burnt cheesecake is a style of cheesecake that originated from the Basque region of Spain. It is baked at a very high temperature, giving it its unique caramelized surface. It also has a very creamy, not quite set center.
Traditionally Basque cheesecake is made with heavy cream, sugar, eggs, flour and cream cheese. I shared my 3 Ingredient version earlier this month and this is my easy pumpkin version. I like using condensed milk instead of heavy cream and sugar because it’s one less ingredient to prepare and it’s a more shelf-stable ingredient. The cake also takes less time to cook when made with condensed milk.
How to Make Pumpkin Basque Burnt Cheesecake
All the ingredients are placed into a food processor and then blended until you have a smooth batter. The batter is then poured into your prepared cake pan and ready to be baked. The cake will only need around 20 minutes in the oven and then it’s ready. I recommend letting the cake chill in the fridge for a few hours to let the flavors fully develop, but you can also eat it right after it cools if you prefer.
More Cheesecake Recipes
4 Ingredient Pumpkin Basque Cheesecake
Ingredients
- 2 (8 oz/227 g) blocks full fat cream cheese total weight of 16 oz, softened to room temperature
- 2 large eggs
- 3/4 cup (6 oz/177 ml) full fat sweetened condensed milk
- 1/2 cup (112 g) pumpkin puree
Instructions
- Preheat oven to 475°F (246°C). Spray the interior of a 7-inch round spring form cake pan or a solid one-piece 7 inch round cake pan with cooking spray and then line it with a large enough sheet of parchment paper so that it completely covers the interior of the cake pan. Press the parchment paper as much as possible into the sides of the pan so that it sticks to the sides of the pan and doesn’t cause too many indents in the final cake. You must line your cake pan with a single sheet of parchment paper if using a springform pan because otherwise, the batter will leak through.
- Add all ingredients to a food processor. Blend on high speed until you have a smooth batter. Pause a few times to scrape the sides of the food processor with a spatula to make sure all the ingredients are incorporated.
- Pour the batter into the prepared cake pan. Place the cake into the oven and bake for about 20-22 minutes or until the edges turn a dark brown and puff up (mine is done around 21-22 minutes). I recommend watching the cake starting around 18 minutes so that it doesn't burn. The center should still be quite jiggly, not as caramelized and slightly sunken in. Do not wait for the center to be fully cooked. The cake is not supposed to be set in the center. Also, the edges of your cake will burn if you cook it too long.
- Let the cheesecake cool and set before eating. As it cools, the sides will deflate a little so that the cake surface becomes even. The cake can be enjoyed soon after it is fully cooled but for the best flavor I recommend refrigerating the cake for a few hours. This helps the flavors develop better and it also will help the cake set firmer so that it is easier to cut and serve. Store any uneaten cake in the fridge.
Notes
- The cheesecake can be baked in a solid one-piece 7-inch cake pan or a springform pan. Make sure to line with parchment paper for both. For the springform pan it is important because the batter is very thin and will leak. For a one-piece pan, using a single sheet of parchment paper will make it easier to lift the cake out. However, if you want the edges to look a little smoother, you can grease the interior bottom and sides and only line the bottom. You will need to loosen the sides of the cake after it is cooled and do a plate flip to get the cake out and back right side up.
- Make sure the parchment paper that lines the cake isn't too high above the cake pan. I cut mine so that it is less than an inch above the cake pan. If it is too tall, it may get too close to the top of the oven. If it is too tall it can also prevent the heat from reaching the cake properly.
- This cake bakes at a slightly lower temperature than regular Basque cheesecake because the addition of the pumpkin means the cake needs to cook a few minutes longer.
- Make sure your cream cheese is fully softened before using. This will ensure that you can easily mix it into the batter. If your kitchen is not that warm or you did not have enough time to let it soften on the counter, you can put the blocks of cream cheese in the microwave for a few seconds to soften it (make sure to remove the packaging first).
- I recommend using Philadelphia brand cream cheese. I've tried many other brands and found that other brands often leave little lumps in the batter that are hard to remove.
Nutrition
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
Excellent Recipe, Thank you for sharing it.
So glad you liked it!
I do love these recipes especially the pumpkin cheese cake!! I have to cook G F as my husband is a Celiac. Thanks Kirbie for your great recipes, love them!
We’re so glad you’re enjoying the recipes!
Made this cheesecake for Thanksgiving day dinner, it came out amazing.
I’m so glad it turned out well!
I have done your Keto version with substitute sugar and cream at 450. It turned out perfect. Can I just add the 1/2 cup pumpkin puree to that recipe?
Sorry, but we haven’t tried that.
Am preemptively giving the recipe 5 stars before even trying it because it sounds Just That Good!!
A quick question about a potential substitution: I personally prefer a subtler sweetness in my desserts, so I’m wondering if I can swap the sweetened condensed milk for unsweetened evaporated milk, unless that would affect anything other than the sweetness?
Either way I can’t wait to make this!
We hope you try it, but we don’t recommend using evaporated milk.