4 Ingredient Pumpkin Basque Cheesecake
An easy version of pumpkin flavored Basque cheesecake. This cheesecake comes out so creamy and smooth and needs only 4 ingredients. It is ready in less than 30 minutes!
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.
Serving: 1slice, Calories: 283kcal, Carbohydrates: 17g, Protein: 5g, Fat: 21g, Saturated Fat: 12g, Sodium: 235mg, Fiber: 2g, Sugar: 15g, NET CARBS: 15
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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