Velvety, caramelized, charmingly rustic, and brimming with fall flavor–what more could you possibly want?

Well, if that’s not enough, this pumpkin Basque cheesecake is also quite easy to make. At least in comparison to a traditional cheesecake, since there is no crust, no hot water bath or foil tent, and little-to-no chance of over-baking. Instead, a simple parchment lined cake pan gives it charmingly ragged edges, and a hot, dry oven creates a beautifully caramelized, nearly-burnt top.

The cake batter is fairly quick to throw together, too, with the help of a mixer. It can be made with canned pumpkin–which yields a deeper orange cheesecake–but is also quite tasty with homemade winter squash purées (I use my homegrown kabochas). It also includes a modest amount of pumpkin-pie spices, in order to complement–but not overpower–the naturally sweet and nutty pumpkin flavor profile.

Making your own squash purée for a Pumpkin Basque Cheesecake.

If you’ve decide to make your own winter squash purée, the first thing to consider is what kind of squash to use. A jack-o-lantern pumpkin can technically be used to make pumpkin purée, but, honestly, they just aren’t that flavorful. Instead, consider a butternut or honeynut squash because their flavor and texture is much more similar to that of canned pumpkin. The cheesecakes pictured on this page were made with kabocha squash which is why they aren’t quite as orange as you might expect from a pumpkin cheesecake. The flavor, however, is still quite pumpkin-y. This video shows how I turn my kabochas into pumpkin purée, but the process would be essentially the same for other types of winter squash:

@food_and_ryne
I saved the seeds from a kabocha squash I got at the farmers market last year and planted them this spring. Now I’m stocked with delicious kabocha for all my pumpkin based cooking and baking. Here’s some of the things I’ve learned: -Kabochas taste like fall: sweet, nutty, and some say like a cross between pumpkin and sweet potato. They work well in both sweet and savory dishes. -They are starchier than the average pumpkin, especially right after harvesting. It’s important to let them cure for at least a month after harvesting so the starches can convert to sugars (I learned this the hard way). After that they can be stored for up to 6 months. -There are several different varieties of kabocha. You are most likely to find green ones at the supermarket, but the ones I planted are a light blue and pink variety called winter blush. Inside they are basically the same, however, with a bright yellow-orange flesh. -The skin is also edible when cooked. Just cut the kabocha into wedges or chunks, toss with oil and seasoning, and roast until tender. The seeds can also be roasted like pumpkin seeds…or saved for planting 😉 #kabocha #kabochasquash #kabocha #pumpkinseason #wintersquash #pumpkinpuree #pumpkinpatch #pumpkinpicking #fallfood #autumnharvest #fallbaking #gaygardener #gaybakers #gardenfresh #vegetablegarden #foodblogger #dietitian #freshfoods
♬ original sound – Ryne Macht, RDN

More like this:

For a non-pumpkin, sourdough version of this check out my Sourdough Basque Cheesecake which has a subtle sourdough tang and an optional matcha add-in.

For a tradition pumpkin pie, consider using my Sourdough Pie Crust to up the flavor in your pastry.

Adding sourdough to cakes is truly one of my favorite things to do. The extra flavor-boost can really take a cake to the next level. And it’s also a great way to get rid of some discard. What’s not to love? Check out my full collection of sourdough cakes.

Learn more about the origins of Basque cheesecake in this article from Cook’s Country.

@food_and_ryne
Velvety, caramelized, charmingly rustic, and brimming with fall flavor–what more could you possibly want? Oh yeah, it’s also easy to make! Make sure this thanksgiving kicks last thanksgivings ass with a Pumpkin Basque Cheesecake. Recipe on FoodandRyne.com (link in bio) #thanksgivingdinner #thanksgivingdessert #pumpkin #pumpkincheesecake #basquecheesecake #burntbasquecheesecake #pumpkintok #desserttok #foodtok #thanksgivingtok #friendsgiving #friendsquotes #friendsfan #ripchandlerbing #baking #hombaking #nytcooking #f52grams #easybaking #foodblogger #gaybaker #fromscratch #scratchbaking #bakingfromscratch #hobbybaker #homebaker
♬ original sound – Ryne Macht, RDN