Pumpkin Basque Cheesecake

Pumpkin Basque Cheesecake

Pumpkin Basque Cheesecake

Fall in love with this decadent Pumpkin Basque Cheesecake! The perfect fusion of creamy cheesecake and cozy pumpkin flavor, this dessert is sure to be a hit at your next gathering.

Ingredients:

  • 2 cups graham cracker crumbs
  • 1/2 cup unsalted butter, melted
  • 3 (8 oz) packages cream cheese, softened
  • 1 cup sugar
  • 1 tsp vanilla extract
  • 1 cup canned pumpkin
  • 3 eggs
  • 1/4 tsp cinnamon
  • Whipped cream, for garnish

Instructions:

  • Preheat oven to 350°F. In a medium bowl, mix together graham cracker crumbs and melted butter. Press mixture into the bottom of a 9-inch springform pan.
  • In a large bowl, beat cream cheese, sugar, and vanilla until smooth. Add pumpkin, eggs, and cinnamon, and mix until well combined.
  • Pour the cheesecake mixture over the crust. Bake for 50-55 minutes or until the center is almost set.
  • Allow the cheesecake to cool completely before refrigerating for at least 4 hours or overnight.
  • Serve with a dollop of whipped cream on top.

Popular Questions:

  • Q: Can I use homemade pumpkin puree instead of canned pumpkin?

    • A: Yes, you can use homemade pumpkin puree, just make sure it is well-drained before adding it to the cheesecake mixture.

  • Q: Can I substitute the graham cracker crumbs for a different type of crust?

    • A: Yes, you can use crushed cookies or digestive biscuits as a crust alternative.

  • Q: How can I prevent cracks from forming on the cheesecake?

    • A: To prevent cracks, avoid overmixing the batter and bake the cheesecake in a water bath.

  • Q: Can I freeze the Pumpkin Basque Cheesecake?

    • A: Yes, you can freeze the cheesecake for up to three months. Thaw in the refrigerator before serving.

Helpful Tips:

  • For a spicier flavor, add a pinch of nutmeg and cloves to the cheesecake mixture.
  • Sprinkle chopped pecans or walnuts on top for added crunch.
  • Drizzle caramel sauce over the whipped cream for an extra indulgent touch.
  • Try using pumpkin spice instead of cinnamon for a more intense pumpkin flavor.

Expert Secrets:

  • Make sure all ingredients are at room temperature to ensure a smooth and creamy cheesecake texture.
  • Avoid overbaking the cheesecake by checking for a slightly jiggly center when it’s done baking.
  • Let the cheesecake cool slowly to prevent cracking, by placing it in the turned-off oven with the door slightly ajar.

Leave a Comment