Basque Pumpkin Cheesecake & Caramel Pecan Topping
Burnt Basque cheesecake with a pumpkin spice twist, served with a decadent caramel pecan sauce. A perfect fall and Thanksgiving dessert.
Servings: 12
Calories: 490kcal
Equipment
- Hand Mixer or Stand Mixer
- 9-inch springform cake pan
- Baking sheet
- Parchment paper
- Heavy saucepan
Ingredients
For The Cheesecake:
- 2 lbs cream cheese
- 1 ½ cups granulated white sugar
- 5 eggs
- 1 egg yolk
- 1 ½ cups heavy cream
- ¼ cup all-purpose flour
- 1 cup pumpkin puree
- 1 teaspoons cinnamon
- ¼ teaspoon ground clove
- ½ teaspoon ground nutmeg
- 2 teaspoons vanilla extract
- pinch of sea salt
For The Caramel Pecan Sauce:
- 1 cup granulated sugar
- ½ cup heavy cream
- 4 tablespoons butter unsalted
- ½ cup chopped pecans
- pinch of sea salt
Instructions
For The Cheesecake:
- Get all of your ingredients to room temperature. This is especially important for the cream cheese and eggs.
- 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.Ensure that the paper sticks up over the top of the pan by 2-3 inches for easy removal of the cake after baking. Set aside.
- Using a hand mixer or stand mixer, beat the cream cheese until very smooth and creamy.
- Add the sugar and continue beating on high speed until the sugar is dissolved, scraping down the sides of the bowl as needed.
- On low speed, add the eggs one at a time, including the yolk, ensuring each egg is well mixed before adding the next.
- Then pour in the heavy cream and mix until well combined.
- Sift the flour into the cheesecake batter and mix on low speed until no lumps are visible.
- Add the pumpkin puree, cinnamon, ground cloves, nutmeg, salt, and vanilla extract. Mix thoroughly until all ingredients are incorporated.
- Pour the batter into the prepared cake pan lined with parchment paper and place it on a large baking sheet.
- Bake in the preheated oven for 60 minutes until the cheesecake is dark and golden but still slightly jiggly in the center when nudged.
- Let the cheesecake cool completely before then refrigerating it overnight. This allows it to be set properly.
For The Caramel Pecan Sauce:
- The sauce will be made the next day when the Basque cheesecake has set properly and is ready to serve.
- In a large saucepan, place the granulated sugar over medium-low heat.
- Allow the sugar to slowly melt without whisking until it transforms into a light golden color.
- Carefully remove the saucepan from heat and pour in the heavy cream. Add a pinch of salt. Be cautious as the mixture may foam up. Stir well to combine.
- Add the unsalted butter to the saucepan and continue stirring until fully melted and incorporated.
Notes
Storage & Freezing:
Refrigeration: This cake will last up to 4 days when stored in an airtight container in your fridge. It's important to keep this cake chilled at all times since it is temperature-sensitive.
Freezing: slice the cake and wrap each piece in parchment paper and then plastic wrap before freezing. To thaw, remove a slice from the freezer and let it thaw either in the refrigerator overnight or on your countertop for an hour.
TOP TIPS
Cheesecake Tips:
- Make sure all the ingredients are at room temperature before starting.
- Use a stand-up mixer for best results.
- Beat the cream cheese until it's completely smooth before adding the sugar.
- Add the eggs one at a time, making sure each egg is well mixed before adding the next.
- Sift the flour into the batter to avoid lumps.
- Use a large baking sheet to catch any spills or drips from the cheesecake while it bakes in the oven.
- Let the cheesecake cool completely before refrigerating it overnight. This allows it to be set properly.
- Use a wet knife to slice the cheesecake for clean cuts.
- Be careful when melting the sugar, as it can burn easily. Keep an eye on it, and don't stir it until it starts to melt.
- Slowly melt the sugar over medium-low heat to prevent it from burning.
- Use a heavy-bottomed saucepan to prevent hot spots and uneven heating.
- Stir the mixture well after adding the cream to prevent it from foaming up.
- Use unsalted butter in the sauce to control the saltiness level.
- Toasting the pecans before adding them to the sauce adds extra flavor and texture.
Nutrition
Calories: 490kcal | Carbohydrates: 53g | Protein: 17g | Fat: 25g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 148mg | Sodium: 600mg | Potassium: 343mg | Fiber: 1g | Sugar: 48g | Vitamin A: 4041IU | Vitamin C: 1mg | Calcium: 316mg | Iron: 1mg
