Pumpkin Basque Cheesecake

Basque Cheesecake seems to be the "in vogue" cheesecake these days. And I'm not upset about it! A, it's super tasty, and B, it's super easy...making this a perfect cheesecake to serve around the holidays when you have far too much on your plate to begin with.

Last Christmas you might recall I made a Berry Basque Cheesecake. It was a traditional Basque Cheesecake dressed up with berry sauce and chocolate sauce. Having enjoyed it so much, I thought I'd vibe off a similar concept for my Thanksgiving table and incorporate pumpkin puree and warm spices.

Pumpkin Basque Cheesecake was a real winner. It stole the dessert show even among some pretty tasty pies. Regrettably, I'm a little late posting this in time to hit your Thanksgiving table. But it's so damn delicious and would serve as the perfect finish to any of your upcoming holiday dinner parties!

Pumpkin Basque Cheesecake

Ingredients

· 2lbs cream cheese, at room temperature

· 1 ½ cup sugar

· 4 eggs

· 1 tbsp vanilla extract

· 15oz pumpkin puree

· 3 tbsp flour

· 1 tsp salt

· 1 tsp cinnamon

· ½ tsp nutmeg

· ½ tsp ginger

· 1 ½ cup cream

· Sweetened whipped cream for serving

Preheat the oven to 400 degrees F. Line a 9 to 10 inch springform pan with two overlapping sheets of parchment paper. The paper should come at least 2 inches above the top of the pan.

In the bowl of a stand mixer, beat the cream cheese. Cream together the sugar and cream cheese. Beat until very smooth, about 2 minutes.

Scrape down the sides of the bowl and mix in the eggs one at a time until the batter is smooth.

Scrape down the sides of the bowl and add the vanilla and pumpkin. Beat until smooth and combined.

Sprinkle over the flour, salt, cinnamon, nutmeg, and ginger. Mix until fully combined.

With the mixer on low, slowly pour in the cream. Mix until combined.

Pour the batter into the prepared pan. Bake for about 1 hour and 50 minutes to 2 hours until the top is dark golden brown and the center is still jiggly. The cheesecake will appear extremely puffed, but will fall drastically as it cools.

Remove from the oven and allow the cheesecake to cool to room temperature. Chill until ready to serve.

Allow the cheesecake to sit at room temperature for at least 30 minutes before serving. Slice the cheesecake with a thin, non-serrated knife that has been dipped in hot water. Wipe dry after each cut. Serve slices of the cheesecake with a dollop of whipped cream.

Serves 12

Gluten Free Friendly!

Simply swap the flour for your favorite measure-for-measure GF flour. I used Cup4Cup.