Description
A rich and creamy pumpkin cheesecake with a Basque twist.
Ingredients
Scale
- 2 cups cream cheese
- 1 cup pumpkin puree
- 1 cup sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 1 cup heavy cream
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, beat the cream cheese until smooth.
- Add pumpkin puree, sugar, and mix well.
- Incorporate eggs one at a time, mixing thoroughly.
- Add vanilla, cinnamon, nutmeg, and salt, and stir.
- Gradually mix in heavy cream until smooth.
- Pour the mixture into a greased springform pan.
- Bake for 50-60 minutes until the top is dark brown.
- Allow to cool before refrigerating for at least 4 hours.
- Serve chilled.
Notes
- Use fresh pumpkin puree for best flavor.
- Let the cheesecake cool completely before refrigerating.
- This cheesecake is best served chilled.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Basque
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 100mg
Keywords: Pumpkin Basque Cheesecake