Burnt Basque Pumpkin Cheesecake
Burnt Basque Pumpkin Cheesecake. Gooey on the inside, crispy edges on the outside this fall cheesecake is heaven in every bite. With hints of pumpkin, cinnamon, ginger, and cloves this dessert has every flavor of autumn you need. Serve with some whipped cream or ice cream…it’s melt in your mouth delicious. Happy fall friday guys !!
Another fall weekend, another fall dessert. We are officially getting into October now, and that means fall desserts every weekend. I am in a pumpkin and apple mood these days, so I have been trying to come up with different desserts to incorporate those ingredients.
I haven't made a cheesecake in SO long, so I thought pumpkin and cheesecake would be the perfect combo. I considered apple too, so maybe later in the season…stay tuned ;)))
Anyway, my first attempt at this pumpkin cheesecake was a total failure. If you follow us on social media you would’ve seen the mess on the stove, floor, literally all over our kitchen that this first cheesecake made. It was basically soup. But I needed a photo and I wanted to make a good dessert for everyone to have over the weekend, so I gave it a second try.
The second cheesecake was a burnt Basque pumpkin cheesecake, and this one was definitely not a failure. Everyone really loved it. I made a last minute decision to go to the beach, so I took it with me to bring to my family. It was the perfect way to end Friday night with the fall air at the beach !!
Cheers to another October weekend kicking off !! What exciting plans do you guys have ?!
Ingredients
3 (8 ounce) packages cream cheese; room temperature
1 1/4 cups sugar
4 eggs
1 (15 ounce) can pumpkin puree
1 cup heavy cream
2 teaspoons vanilla extract
1 1/2 teaspoons cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1 teaspoon salt
1/4 cup flour
Directions
Preheat the oven to 400 degrees. Line a 9 inch springform pan with parchment paper and grease the paper.
In a large bowl, beat the cream cheese and sugar until fluffy. Add the eggs, 1 at a time until incorporated. Add the pumpkin puree, heavy cream, and vanilla. Beat until combine.
In a small bowl, mix the cinnamon, ginger, cloves, salt, and flour. Sift the flour mixture into the batter and beat until combined. Pour the batter into the prepared pan. Transfer to the oven and bake for 60 - 65 minutes or until top is browned and center is still jiggly. Let cool completely before serving.
