Pumpkin Basque Cheesecake
Ingredients
The cheesecake
-
3
packages
cream cheese, room temperature
-
1½
cups
granulated sugar
-
15
oz.
pure pumpkin purée
-
3
large
eggs, room temperature
-
1
large
egg yolk, room temperature
-
1
Tbsp.
ground cinnamon
-
1
tsp.
vanilla bean paste or vanilla extract
-
½
tsp.
ground ginger
-
¼
tsp.
ground cloves
-
¼
tsp.
ground nutmeg
-
2½
cups
heavy cream, divided
-
1
tsp.
Diamond Crystal or Morton kosher salt
-
⅓
cup
all-purpose flour
The topping
-
2
tsp.
powdered sugar
-
2
Tbsp.
amaro (optional)
Instructions
- Preheat the oven to 400°F and prepare a springform pan with parchment paper.
- In a stand mixer, beat the cream cheese and granulated sugar until smooth, then add the pumpkin purée and mix.
- Add the eggs and egg yolk one at a time, mixing well after each addition.
- Mix in the cinnamon, vanilla, ginger, cloves, nutmeg, heavy cream, and salt, then sift in the flour and mix until smooth.
- Pour the batter into the prepared pan and bake for about 1 hour until golden brown on top.
- Let the cheesecake cool, then remove from the pan and parchment.
- Whip the remaining heavy cream with powdered sugar and salt, adding amaro if desired.
- Slice the cheesecake and serve with the whipped cream.
Nutrition Facts (estimated)
Servings
12
Calories
350
Total fat
28g
Total carbohydrates
24g
Total protein
6g
Sodium
300mg
Cholesterol
120mg
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