Garden To Table Cheese Boards, Grazing & Entertaining

Pumpkin Basque Cheesecake

This Pumpkin Basque Cheesecake is a winner! Rich, creamy, and caramelized, it is simple to put together and a stunner to serve. Just mix, pour, bake, and chill. A perfect end to the Thanksgiving meal. It’s fabulous with some fresh whipped cream. The best part is this recipe can be made keto/low carb or not, just swap the sugar and flour.

What is a Basque Cheesecake?

The Basque Cheesecake hails from the Basque region of Spain. The dessert originates from La Viña, a cafe in the resort town of San Sebastian. In 1990, Chef Santiago Rivera embarked on an experiment to make a new type of cake every day. Eventually, he developed the Basque cheesecake recipe. unlike a traditional New York style cheesecake, the Basque Cheesecake does not have a crust, instead it is baked in parchment paper. It is baked at a high temperature which creates a dark, caramelized crust which is offset by a rich, creamy interior.

I have been a lover of the Basque Cheesecake ever since I first saw it. It is so beautiful and so simple and wild looking.

The Steps

This is a very simple recipe to make. In essence just mix, pour, bake, chill. I have prepped and baked it on a lunch break and then let it cool and chill overnight, ready for the next day’s event. Thank you to Foodness Gracious for this recipe. It is perfection, and so easy to modify to be keto or low carb. See the recipe below for all the details. To make this cake keto or low carb, just use a sugar alternative in place of the sugar, and use King Arthur’s Keto Wheat Flour in place of the flour.

The Results

This Pumpkin Basque Cheesecake is so delicious! Rich, creamy, and caramelized it is simple to put together and a stunner to serve. A perfect end to the Thanksgiving meal. Top it with some fresh whipped cream!

Click here for more low carb, keto-friendly Thanksgiving recipe suggestions!

If you make this Pumpkin Basque Cheesecake be sure to leave a comment below. I’d love to hear from you. And if you do make this recipe, don’t forget to tag me on Instagram, I’d love to see!

How To Make: Pumpkin Basque Cheesecake



Adjust Servings
2 Lbs. Cream Cheese At Room Temperature
1 1/2 Cups Sugar Or Sugar Alternative Make this recipe Keto-friendly by using a sugar alternative like the Baking Sugar Alternative by King Arthur Baking.
5 Eggs
1 Egg Yolk
1 1/2Cups Heavy Cream
1/4 Cup Flour Or King Arthur Keto Wheat Flour To make this recipe Keto-friendly, use a sugar alternative and King Arthur's Keto Flour
1 Cup Pumpkin Puree
2 Tsp. Cinnamon
1 Tsp. Ground Cloves
1/2 Tsp. Nutmeg
2 Tsp. Vanilla Or Vanilla Bean Paste


Preheat the oven to 400°F and prep the pan.
Spray a 9 inch springform pan lightly with oil (to help the parchment paper stick - I used a coconut oil spray). Line the pan with two pieces of parchment paper - make sure that the parchment paper overlaps and sticks up over the top of the pan. (The cake will rise up while it bakes, you want to make sure that it is contained. Plus it adds to the dramatic look of the cake.)
Mark as complete
Beat the cream cheese until smooth.
In the bowl of a stand mixer (or a large bowl with a hand mixer) beat the cream cheese until it is smooth and creamy.
Mark as complete
Add the sugar.
Continue beating on high and add the sugar. Make sure to scrape down the bowl a few times and beat until the sugar is well incorporated.
Mark as complete
Mix on low and add the eggs one at a time.
Switch the mixer to a low setting and add the eggs (and egg yolk) one at a time - making sure that the eggs are mixed in well before adding another.
Mark as complete
Add the cream.
Add the cream and mix well.
Mark as complete
Stir in the flour.
Stir in the flour and mix until no lumps are seen.
Mark as complete
Mix in the pumpkin, spices, and vanilla.
Add the pumpkin, cinnamon, cloves, nutmeg and vanilla and mix well.
Mark as complete
Pour the mixture into the prepared pan.
Pour the batter into the tented parchment paper in the springform pan. Place on a baking sheet.
Mark as complete
Bake for 60-75 minutes.
As oven times vary, start checking on the cake at around 50 minutes. You should start smelling a wonderful sweet and spicy smell permeating the kitchen. The cheesecake should be dark brown and golden, but still jiggly in the middle. It will have puffed up like a soufflé.
Mark as complete
Remove from the oven and let cool.
Remove from the oven and let the cake cool. Refrigerate to chill before serving. This is a great "make the day ahead" cake.
Mark as complete
To serve, lift from the pan and peel away the parchment paper.
Slice with a wet knife to get clean cuts. Serve with freshly whipped cream.
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