Easy Pumpkin Basque Cheesecake Recipe (No Crust)

Burnt basque cheesecake slice with creamy pumpkin filling.

5 from 13 votes

Easy Pumpkin Basque Cheesecake Recipe (No Crust)

This simple, crustless cheesecake features creamy roasted pumpkin and warm spices, baked at high heat for that signature deep brown, burnt top.

Prep Time20

Cook Time55

Chill Time (Optional)4

Total Time5 15

Course: Desserts

Cuisine: Spanish

Servings:

Calories: 313kcal

Author: Claudia Ciorteanu

Equipment

Loaf Pan
Food processor
Fine Sieve (optional)

Ingredients

1.1 lb Kabocha pumpkin skin on and seeded (500 g) or 7oz Canned pumpkin puree 200g
13.4 oz Cream cheese softened (380 g)
6 tablespoon Granulated sugar 80 g
1.5 tablespoon Dark brown sugar 20 g
½ teaspoon Ground cinnamon
⅛ teaspoon Ground nutmeg
⅛ teaspoon Ground ginger
2 teaspoon Cornstarch
¼ teaspoon Salt
2 large Whole eggs room temp (110 g)
7.6 tablespoon Whipping cream room temp (180 g)
1 tablespoon Neutral oil for roasting

Instructions

Prepare the roasted pumpkin: Cut the kabocha pumpkin into big wedges, keeping the skin on and the seeds out. Place the pieces on a baking tray, add a little neutral oil, and roast at 200°C for about 30 minutes, until soft.
1.1 lb Kabocha pumpkin, 1 tablespoon Neutral oil for roasting
Let it cool a bit, then peel off the skin and blend the flesh until smooth. If you want it extra smooth, push it through a fine sieve. For a stronger pumpkin taste, you can cook the puree in a small pan for 5 minutes to thicken it. Measure out 200 g for the cheesecake.
Mix the batter: Preheat your oven to 230°C (450°F). Line a loaf pan with parchment paper and leave a small overhang so you can lift it out easily. Add the softened cream cheese to a food processor and blend until smooth. Add the sugars, spices, cornstarch, and salt.
13.4 oz Cream cheese, 6 tablespoon Granulated sugar, 1.5 tablespoon Dark brown sugar, ½ teaspoon Ground cinnamon, ⅛ teaspoon Ground nutmeg, ⅛ teaspoon Ground ginger, 2 teaspoon Cornstarch, ¼ teaspoon Salt
Mix again, scraping the sides as needed. Add the pumpkin puree and blend until everything looks even. Add the eggs one at a time, mixing gently, then add the whipping cream. Strain the batter through a fine sieve for a super smooth finish.
2 large Whole eggs, 7.6 tablespoon Whipping cream
Bake and chill: Pour the batter into the lined pan and give it a light tap on the counter to remove air bubbles. Bake at 230°C for 23–25 minutes, until the top is dark and the center still moves a little when you shake the pan.
Let it cool fully at room temp, then chill it uncovered in the fridge for at least 4 hours, or overnight, before removing it from the pan and slicing.

Video

Notes

Chill for at least

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before slicing. Do not open the oven door during the first

mathbf{20 text{ minutes}}

of baking.

Nutrition