All the creamy tang and autumnal color of a pumpkin-flavored cheesecake, with none of the normal cheesecake drama. This twist on Basque Cheesecake cooks in a hot oven with no water bath. A dark top with cracked sides isn’t just expected—it’s encouraged! The classically burned exterior gives way to a pudding-like center, bursting with the aroma of warm spices (cinnamon, ginger, cloves), imbuing each creamy slice with cozy, holiday-ready flavor; but the method is so easy, you could tackle it any chilly fall day. Serve with amaro-spiked whipped cream for a bittersweet, boozy note.
Cooks’ note: Room temperature ingredients are really important while making this recipe; they help ensure a smooth and velvety batter. Let your cream cheese sit on the counter until fully soft before setting up your mixer. If you need to bring eggs to temp in a flash, submerge them in a glass of warm water on the counter for 10 minutes.
What you’ll need
9" Springform Pan
$17 At Amazon
Canned Pumpkin
$9 At Amazon
