Pumpkin Basque Cheesecake
Pumpkin Basque cheesecake combines everything you love about pumpkin pie with everything you love about cheesecake. This is seriously delicious and deserves a spot at every special dinner.
Ingredients
- 375 g cream cheese
- 225 g goat cheese
- 400 g pumpkin puree
- 5 g pumpkin spice
- 350 g brown sugar
- 5 large eggs
- 7 g kosher salt
- 500 g cream
- 50 g AP flour
Instructions
- Bring all ingredients to room temperature before mixing. Preheat the oven to 475°F (245°C).
- Prepare a 9″/23cm springform pan by cutting a round of parchment paper to fit the bottom and a 30″/75cm long, 6-8″/18cm tall strip to line the sides. Spray the pan with pan spray, ensuring the parchment paper sticks to the inside, then spray the parchment.
- In a stand mixer fitted with a paddle attachment, combine cream cheese, goat cheese, and sugar. Mix on low speed until sugar and cream cheese are well combined (3-4 minutes), scraping down the sides halfway through. Add the pumpkin puree and mix until fully incorporated, scrape down the sides..
- With the mixer on low, add the eggs one at a time, allowing each to fully incorporate before adding the next.
- Scrape down the sides, then add salt.
- Slowly stream in heavy cream with the mixer on low speed.
- Sift flour into the batter and mix on low speed for 2-3 minutes until the flour is evenly hydrated. Scrape down the sides once more
- Place the prepared springform pan on a sheet tray then pour the cheesecake batter into the pan.
- Bake in the preheated 475°F (245°C) oven for 40 minutes, rotating the pan 180 degrees halfway through baking.
- When done, the cheesecake should have a nice rise and a dark caramel colored burnt exterior. Jiggle the pan; it should be jiggly but not wet.
- Allow the cheesecake to cool for a couple of hours before removing the springform edges.
Like this? Leave a comment below!
