With its distinct, burnt topping and delicious pumpkin and spice flavor, this pumpkin Basque cheesecake has all the fall vibes. This recipe is pumpkin cheesecake meets Basque burnt cheesecake. The result? A rich, pumpkin cheesecake with a deep golden brown top and an ultra creamy center. And in true burnt Basque cheesecake form, it's the easiest cheesecake recipe to whip together.
If you've never made a Basque cheesecake, allow me to introduce you to the most unique and most forgiving cheesecake recipe in all the land.
The cheesecake originates from the Basque region of Spain and is known for its scorched, burnt top and almost custard-like center.
Unlike New York style cheesecake, a Basque cheesecake recipe calls for high heat during the bake. The cheesecake batter rises somewhat rapidly and "falls" as it cools, which also gives the top of the cheesecake a lot of character.
Additionally, the batter calls for heavy cream which makes the cheesecake extra light and fluffy.
Bottom line: anything and everything you've ever learned about baking a classic cheesecake? Toss it out the window. 😉 This pumpkin Basque cheesecake breaks every rule in the best way possible.
why this recipe works
This pumpkin Basque cheesecake recipe is a delicious fall spin on the classic.
Sautéed pumpkin purée, pumpkin pie spice and the caramelized burnt cheesecake top give this crustless cheesecake the most unique flavor.
My version swaps in golden monk fruit sweetener which keeps it low-carb and keto friendly. And while most Basque cheesecake recipes call for all-purpose flour, I use coconut flour which is gluten free and low in carbs.
This low-carb and keto pumpkin Basque cheesecake is:
- packed with pumpkin and pumpkin spice
- the easiest cheesecake to make-- there's no need to fuss with a water bath or worry about cracks forming in the cheesecake top
- great for gluten-free, keto and low-carb eaters
- simple to make
- a showstopper of a dessert!
recipe testing
I tested this recipe out three times to get the most ideal consistency. Basque cheesecakes should be soft and light in the center, almost like custard.
The first recipe I created ended up really tasty but the pumpkin purée left the cheesecake a bit watery.
I changed up my ratios, added a little more coconut flour, and gave a second attempt a go. That one was very dense and didn't have enough pumpkin flavor. On to the third bake.
Thankfully, attempt number three proved to be successful.
So, here's the trick: sauté the pumpkin purée (whether it's canned or homemade) to cook out some of the moisture.
This also caramelizes the pumpkin a little bit and gives it a deeper flavor. I found this to be my favorite way to prepare this style of cheesecake. It ends up firm but light, and tastes amazing.
the ingredients
The best way to make a cheesecake is to start with room temperature ingredients. And this Basque pumpkin cheesecake recipe is no exception.
Plan ahead and give yourself time to let the ingredients come to room temperature. This is super important because the key to any delicious cheesecake (burnt topping or not) is a silky smooth texture.
Cold cream cheese = lumpy batter. Even cold eggs and cold cream can end up causing the ingredients to almost separate.
You will need:
- cream cheese
- granulated golden monk fruit sweetener like Lakanto (affiliate link)
- pumpkin purée
- eggs
- heavy cream or whipping cream
- vanilla extract
- coconut flour
- spices: ground cinnamon, ground ginger, ground nutmeg and cloves
- salt
A couple of other must-haves include parchment paper and a 9-inch springform pan. A sifter or strainer is also ideal, if you have it.
a pumpkin Basque cheesecake recipe
Prep time is minimal, here. Since there's no crust to make, the process is quick and you can have the pumpkin Basque cheesecake baking in the oven in about 10 minutes!
Here's a (very short) summary of the steps but be sure to check out full recipe card at the bottom of the page for all of the details.
Before you begin: line your cheesecake pan with two large, overlapping sheets of parchment paper. The edges of the paper should be at least one inch higher than the top of the pan. The paper will ripple along the sides of the pan and that's totally fine- in fact, expected- as it gives the cheesecake edges character. Set the prepared pan aside. Place the oven rack in the middle-low part of the oven and set the oven temperature to 400°F.
In a small pan over medium heat, sauté the pumpkin purée over medium heat, stirring frequently. It's done when it looks slightly dried out, about 8-10 minutes.
In a mixing bowl with a handheld mixer or using a standup mixer with the paddle attachment, combine the cream cheese, monk fruit sweetener, pumpkin, eggs, cream and vanilla.
Scrape down the sides of the bowl with a rubber spatula as needed. Sift the coconut flour on top of the cheesecake batter. Add the spices, and mix well.
Pour the cheesecake batter into the prepared cake pan. Bake for 55 to 60 minutes and enjoy the amazing, caramel-like aroma wafting through your house.
The cheesecake is done when it's nicely browned on top (even burnt in some spots) and still has a slight jiggle in the center. Remove it from the oven and let it cool for 1 hour at room temperature before placing it in the fridge.
Serve this keto pumpkin Basque cheesecake chilled with a dollop of sugar-free whipped cream.
for the best results
- It's worth noting again-- use room temperature ingredients. Creamy cheesecake relies on well-blended ingredients and that's really only possible when the ingredients are not cold out of the fridge.
- Since burnt Basque cheesecake bakes at a very high temperature, it's important to make sure that your oven rack is low enough in the oven to where the parchment paper from the pan isn't touching the top of the oven. Some browning of the parchment is normal, as is a lightly sweet, burnt aroma (like caramelized sugar).
- To serve the cheesecake, remove it from the pan and transfer it to a serving plate. It will easily slide right off of the parchment paper.
- If you choose not to sauté the pumpkin purée, your pumpkin Basque cheesecake will still turn out delicious, but it will have more of a watery residue at the bottom of the pan. I really recommend cooking out the moisture in the pumpkin. It also gives it a deeper, more intense pumpkin flavor, so WIN-WIN. Keep in mind that if you use your own pumpkin puree, I very strongly recommend that you sauté it first since homemade purée tends to have a lot more moisture than the canned stuff.
- Store this cheesecake in the refrigerator, covered or in an airtight container. Before serving, it's best to let it sit at room temperature for 20-30 minutes.
With its silky, creamy texture and rich pumpkin flavor, this pumpkin Basque cheesecake is the ideal dessert this fall. And since it's low-carb, keto friendly and gluten-free, it's a sweet pumpkin treat that can work for a variety of eaters, too. It strikes the perfect balance between rich indulgence and lighter, healthier fall desserts.
If you give this easy cheesecake a try and love it, please consider leaving a five-star rating in the recipe card. Your feedback is always so appreciated!
you might also love...
- Keto Coffee Cheesecake, with its bold and rich coffee flavor and intense chocolate crust.
- Low-carb Pumpkin Cheesecake Bars which feature a creamy pumpkin filling and sweet maple shortbread crust.
- This Keto Pumpkin Chocolate Chip Cookies recipe is an MVP in my fall baking. Chewy and flavorful, they're a pumpkin spice lover's dream.
Pumpkin Basque Cheesecake (Low-Carb, Gluten-Free)
Pumpkin Basque cheesecake has a creamy filling with a deep pumpkin flavor and a beautifully scorched, burnt topping. This crustless cheesecake is easy to make and is also low-carb, gluten-free and keto friendly.
Ingredients
- coconut oil or avocado oil spray (for greasing pan)
- 1 cup pumpkin purée
- 1-½ pounds cream cheese (3, 8-ounce packages), softened to room temperature
- 1-¼ cups granulated golden monk fruit sweetener (see notes)
- 6 eggs, at room temperature
- ¾ cup heavy cream or whipping cream, at room temperature
- 2 teaspoons vanilla extract
- 3 tablespoons coconut flour
- 2 teaspoons ground cinnamon
- 14 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- Pinch of salt
- Sugar-free Whipped Cream for serving
Instructions
- Rub a bit of oil inside of a 9-inch spring form pan (or spray with baking spray of choice). Place a large sheet of parchment paper inside the pan, fitting the paper along the sides (it will ripple but that's okay). Spray the paper with more oil and fit a second sheet inside, layered on top of the first sheet. Make sure the parchment paper overhang is at least 1 inch taller than the edge of the pan all around.
- Position your oven rack toward the lower-middle part of the oven. Preheat the oven to 400°F.
- In a small pan over medium heat, sauté the pumpkin purée, stirring frequently. It's done when it looks slightly dried out, about 8-10 minutes. Set it aside to cool.
- In a large mixing bowl with a handheld mixer (or using a standup mixer with the paddle attachment), mix the cream cheese for a couple of minutes on medium speed. Add the monk fruit sweetener and mix well, about 3-5 minutes. Scrape down the sides of the bowl with a rubber spatula and mix another minute.
- Add in the sautéed pumpkin puree and mix again, just until the batter is well combined. Scrape down the sides of the bowl.
- Drop in one egg at a time, mixing about 10-20 seconds after each addition. Add the vanilla. With the mixer speed on low, slowly pour in the whipping cream.
- Sift the coconut flour into the mixture and add the spices. Using a whisk attachment or a large balloon whisk, stir the dry ingredients in until smooth. I like to do this by hand, pressing the batter against the edges of the bowl to break down any lumps.
- Pour the cheesecake batter into the prepared cake pan. Bake for 55 to 60 minutes or until the top is deep brown, even burnt in some spots, and the center has a slight jiggle.
- Remove the cheesecake from the oven and let it sit on a cooling rack for 1-2 hours. Place it in the fridge to chill before serving.
- Serve this keto pumpkin Basque cheesecake with sugar-free whipped cream, if desired.
Notes
- Golden monk fruit sweetener is a 1:1 sugar substitute. So if you don't need this to be low-carb or sugar-free, feel free to substitute an equal amount of regular sugar.
- Make sure your ingredients are at room temperature! Creamy cheesecake relies on well-blended ingredients and that's really only possible when the ingredients are not cold out of the fridge.
- Since burnt Basque cheesecake bakes at a very high temperature, it's important to make sure that your oven rack is low enough in the oven to where the parchment paper from the pan isn't touching the top of the oven. Some browning of the parchment is normal, as is a lightly sweet, burnt aroma (like caramelized sugar).
- To serve the cheesecake, remove it from the pan and transfer it to a serving plate. It will easily slide right off of the parchment paper.
- Store this cheesecake in the refrigerator, covered or in an airtight container. Before serving, it's best to let it sit at room temperature for 20-30 minutes as it will have a softer consistency.
Nutrition Information:
Yield: 14 Serving Size: 1Amount Per Serving: Calories: 349Total Fat: 32gSaturated Fat: 18gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 162mgSodium: 250mgCarbohydrates: 7gFiber: 1gSugar: 4gProtein: 8g
This nutritional information is approximate and is provided for convenience as a courtesy.
Did you make this recipe? Let me know!