Pumpkin Basque Cheesecake
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Prep time 25mins
Cook time 1hr 5mins
Serves or Makes: 10

Recipe Card

Pumpkin Butter


  • 1 15 ounce can pumpkin puree (or ~2 cups fresh squash puree)
  • 2 tablespoons blackstrap molasses
  • 1 cup dark brown sugar
  • 1/3 cup granulated sugar
  • 1/2 teaspoon fine sea salt
  • 1 tablespoon pumpkin pie spice
  • 1/4 teaspoon cardamom
  • 1/4 teaspoon white pepper
  • 1 tablespoon vanilla extract
  • 1 tablespoon fresh lemon juice



  • 1 1/2 pounds (3 packages) full-fat cream cheese, at room temperature
  • 2 tablespoons cornstarch
  • Pumpkin butter (above)
  • 1 cup heavy cream, at room temperature
  • 6 large eggs, at room temperature
  • Fresh whipped cream, for serving
  • Toasted or candied pumpkin seeds, for garnish

To make the pumpkin butter:


  • Step 1

    In a small pot combine pumpkin puree, molasses, sugars, salt, and spices. Cook on medium stirring constantly until sugar is dissolved, spices are aromatic, and begin to boil. Continue stirring until pumpkin butter is very thick and spreadable, about 10 minutes. Remove from heat. Stir in vanilla and lemon juice. Set aside to cool completely.

To make the filling:

  • Step 1

    Preheat oven to 400° F degrees. Line a 10-inch springform pan with nonstick spray. Using two sheets of parchment paper, carefully press one sheet into the bottom. Spray parchment. Take the other sheet and lay it across the short side. There should be about a 3-4 inch overhang. Set aside.

  • Step 2

    In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese and cornstarch on medium-low speed until completely smooth and no lumps remain. About 8 minutes.

  • Step 3

    Add the pumpkin butter and mix on medium speed until combined, making sure to scrape down the sides.

  • Step 4

    Reduce the mixer to low. Stream in the heavy cream followed by the eggs, scraping down the bowl after each addition. Once incorporated, run the mixer on medium speed for about 30 seconds until the batter is thick, creamy, and smooth.

  • Step 5

    Use a large sieve to strain the filling into the prepared springform pan [this ensures maximum smoothness]. Place in the center of the oven and bake for 65 minutes. Cheesecake should look puffed and dark with crackly edges. The center should be slightly jiggly.

  • Step 6

    Remove from the oven and let cool completely before refrigerating overnight. Once set, adorn the edges with whipped cream and toasted pumpkin seeds. Slice and serve chilled.