Roasted Green Tomato Soup With Pesto

Basque Pumpkin Cheesecake & Caramel Pecan Topping

This decadent burnt Basque pumpkin cheesecake takes the classic Spanish recipe and gives it an autumnal twist. You'll want to make this easy and impressive fall dessert all year round.


Cream Cheese Granulated Sugar Eggs + Egg Yolk  Heavy Cream All-Purpose Flour Pumpkin Puree Cinnamon Ground Cloves  Nutmeg Vanilla Extract  Salt 

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Step by Step Instructions


Step 1

Preheat the oven to 400°F (200°C). Lightly grease a 9-inch springform cake pan with oil or butter, and line it with overlapping parchment paper.

Step 2

Using a hand mixer or stand mixer, beat the cream cheese until very smooth and creamy.

Step 3

On low speed, add the eggs one at a time, including the yolk, ensuring each egg is well mixed before adding the next.

Step 4

Sift the flour into the cheesecake batter and mix on low speed until no lumps are visible.

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