Pumpkin Basque Cheesecake | The Creamiest Pumpkin Cheesecake | Easy & Crustless

By The Cooking Foodie · 90 min

Ingredients

Instructions

1. Preheat the oven to 425°F (220°C).
2. Line an 8-inch (20 cm) springform pan with two overlapping sheets of parchment paper, leaving at least 2 inches (5 cm) above the rim, letting the paper crinkle naturally.
3. In a large bowl, beat the cream cheese and sugar on low-medium speed for about 2 minutes until completely smooth, without whipping in much air.
4. Mix in the pumpkin purée until smooth. Add the eggs one at a time, then the egg yolk, mixing just until each is incorporated.
5. Add the heavy cream, vanilla bean paste, pumpkin pie spice and salt, and mix on low speed just until combined.
6. Sift in the cornstarch (or flour) and mix until just smooth, scraping down the sides and bottom of the bowl as needed.
7. Pour the batter into the pan and tap it on the counter a few times to release large air bubbles.
8. Bake for 40–45 minutes, until the top is deeply browned and the outer 2 inches look set while the center still wobbles clearly when the pan is gently shaken. Do not overbake.
9. Let the cheesecake cool completely in the pan; it will rise, then collapse as it cools.
10. Refrigerate for at least 6 hours, preferably overnight, before removing from the pan and slicing.

Summarized from The Cooking Foodie's video. Watch it for the details.

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