Pumpkin Basque Cheesecake

🥘 Ingredients

• brown sugar (light, 100 grams)
  1/2 cup
• canned pumpkin puree (284g, less than a 15-ounce/425-gram can)
  1 1/4 cups
• cornstarch (45 grams)
  1/3 cup
• cream cheese (2 8-ounce/227-gram packages, see Note)
  1 pound
• eggs (large)
  3
• freshly grated nutmeg
  1/4 teaspoon
• granulated sugar (50 grams)
  1/4 cup
• ground cinnamon
  1 1/2 teaspoons
• ground ginger
  1/4 teaspoon
• salt (kosher)
  1/2 teaspoon

🍳 Cookware

• loaf pan
• baking sheet
• food processor
• bowl
• pan
• cooling rack

1. 1

   Gather freshly grated nutmeg , canned pumpkin puree , ground cinnamon , ground ginger .

   freshly grated nutmeg: 1/4 teaspoon, canned pumpkin puree: 1 1/4 cups (284g, less than a 15-ounce/425-gram can), ground cinnamon: 1 1/2 teaspoons, ground ginger: 1/4 teaspoon
2. 2

   Heat oven: To 425°F (218°C). Line a loaf pan with one big piece of parchment paper pressed into the corners and up the sides. Place the loaf pan on a rimmed baking sheet , just in case there’s overflow (but I’ve never had any).
3. 3

   In a food processor : In the work bowl , blend the granulated sugar , cornstarch , salt , and spices to combine. Cut the cold cream cheese into large chunks and add to the sugar mixture along with the brown sugar . Blend until completely combined and the cream cheese is soft, scraping down the bowl once or twice. Add eggs , one at a time, and blend to combine then scrape down the sides of the workbowl (yes, each time). Add the pumpkin and blend to evenly combine.

   granulated sugar: 1/4 cup (50 grams), cornstarch: 1/3 cup (45 grams), salt: 1/2 teaspoon (kosher), cream cheese: 1 pound (2 8-ounce/227-gram packages, see Note), brown sugar: 1/2 cup (light, 100 grams), eggs: 3 (large)
4. 4

   With a handmixer: Combine granulated sugar, cornstarch, salt, and spices in a large mixing bowl. Add softened cream cheese and brown sugar and beat to combine, scraping down the bowl a few times as you do to make sure there’s no unmixed cream cheese. Add eggs, one at a time, beating to combine and scraping down the bowl between each. Add the pumpkin and beat to evenly combine.
5. 5

   Both methods: Pour into the prepared pan , making sure it all lands inside the parchment paper sling. Transfer to the oven and bake for ⏱️ 35-40 minutes , until puffed, bronzed, and moderately jiggly when the pan is shimmied. If you’d like more color on top, you can run it under your oven’s broiler for ⏱️ 2-3 minutes at the end.
6. 6

   To finish and serve: Transfer pan to a cooling rack and cool at room temperature for ⏱️ 1-2 hours or transfer to the fridge and cool for one hour. Pumpkin basque cheesecake can be served cool or at room temperature; the latter is traditional but both are delicious.
7. 7

   Use parchment paper to lift and remove cheesecake from the loaf pan and transfer to a plate. Cut into 1-inch slices.
8. 8

   Do ahead: Basque pumpkin cheesecake keeps in the fridge for 5 days, although it would be unprecedented.