Basque Pumpkin Cheesecake

Basque Pumpkin Cheesecake

Basque Pumpkin Cheesecake

We’ve made Basque Burnt Cheesecake several times, and it is always a big hit. With no fruit topping, no crust and five simple ingredients – cream cheese, sugar, salt, eggs, and cream – it is astonishing how absolutely fabulous the original cheesecake actually is…it is baked in a very hot oven so the top and bottom caramelize where the insides remain soft and luxurious.

For Thanksgiving this year, I decided to make a pumpkin version of the Basque Cheesecake instead of serving pumpkin pie. Whoa! Another big hit. It’s rich and ultra creamy; earthy, sweet and pumpkin-y; and flavored with the warm spices of the season.

The cheesecake recipe was originally developed by Santiago Rivera, Chef of La Viña in San Sebastian, Spain. The Chef says, “Its popularity amongst our clients have become La Viña Restaurant’s Cheese Cream Cake a great classic of the San Sebastian cuisine.”

Basque Pumpkin Cheesecake Recipe

Basque Pumpkin Cheesecake

Basque Pumpkin Cheesecake


  1. three 8-ounce packages cream cheese
  2. 1 1/2 cups granulated sugar
  3. 1 t. salt
  4. 5 large eggs
  5. 3/4 cup heavy cream
  6. 15 oz. can pumpkin puree
  7. 1 1/2 t. vanilla extract
  8. 1/4 c. all-purpose flour
  9. 1 1/4 t. cinnamon
  10. 1 t. ginger
  11. 1/2 t. nutmeg
  12. 1/2 t. cardamom
  13. 1/4 t. allspice
  14. 1/8 t. cloves

Basque Pumpkin Cheesecake


Unwrap cream cheese and let sit on the counter to soften.

Place rack in center of oven. Pre-heat the oven to 475°F.

Crumple 2 sheets of 16X12 parchment paper. Un-crumple the parchment and overlap in a 9″ springform pan, completely covering the bottom and sides.

Place first seven ingredients in the bowl of a large (12 cup) food processor and blend until completely smooth, about 4 1/2 minutes. Scrape down the sides half-way through.

Meanwhile in a separate bowl, whisk flour with the ground spices.

Sprinkle flour mixture over the blended cream cheese mixture. Then continue to blend for another 30 seconds.

Pour batter into pan in the center of the parchment. Fold parchment down and away from the batter.

Bake for approx. 32 minutes until top is a deep-dark brown. Keep an eye on it after 28 minutes. The center should still be jiggly when removed from the oven.

Cool on a rack until the cake completely reaches room temperature. This will take about 2 hours or more. Serve cheesecake at room temperature or cover and refrigerate to serve chilled.

Notes: Also, keep an eye on the parchment paper – it will darken but should not burn! Recipe can be made two days ahead which is especially helpful if serving for the holiday meal. 🦃

Basque Pumpkin Cheesecake


Basque Pumpkin Cheesecake

The charming Forest Walk Gratitude Tray and Sentimental Tidbit Plates, a Thanksgiving gift from my dear thoughtful sister-in-law, are by Juliska.

“For the architects of togetherness.
Those who believe the what’s on a table has a curious effect on what’s around it.
The authors of incandescent memories.
Who mix plan and impulse in fantastical ways.
It’s for you that we make what we make.”

Juliska Forest Walk Tidbit Plates

May Your Holidays Be Filled With






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