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Pumpkin Basque Cheesecake

Name: Pumpkin Basque Cheesecake
Prep time: 20 min
Cook time: 40 min
Total time: 180 min
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

By Brian Lagerstrom

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.

Prep Time: 20

Cook Time: 40

Cooling Time: 2

Total Time: 3

Servings: cheesecake

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

Metric – US Customary

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 pumpkin spice, salt, and 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.