Pumpkin Basque Cheesecake

5 from 5 votes

Creamy, sweet, and pure cheesecake with a touch of seasonal pumpkin.

Prep Time10

Cook Time30

Servings:

Calories: 350kcal

Heat the oven to 430°F. (If you have convection mode, set the oven to convection.)
Line a 6 inch round 3 inch tall cake pan with parchment paper with an overhang of 2 inches. I like to double line it just to make sure it pops out of the pan easily.
In a stand mixer, or by hand, beat the cream cheese with the sugar until smooth, making sure the sugar is completely incorporated, and the mixture is light, fluffy, and lump free. Be sure to scrape the bowl down.
Add the eggs, one at a time, making sure the batter is smooth and incorporated before adding another egg. Scrape down the sides of the bowl, as needed.
Gently mix in the pumpkin and spices.
Slowly pour in the cream, mixing until just combined.
Pour the batter into the prepared tin and bake for 25-30 minutes. The top should be a dark amber and the middle should still wobble and jiggle. If you want the top to be more caramelized, leave it a bit longer, but know that the center will not be as gooey.
Remove from the oven and let cool in the pan on a wire rack at room temp until completely cool.
Remove the cake from the tin and slice at room temperature for a gooey, lava-like cheesecake. If desired, place in the fridge to cool which will result in a soft and creamy cheesecake without the ooze. Enjoy!