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.”
