Blender Basque Pumpkin Cheesecake

Now that's a whole mouthful for a cheesecake recipe!

Autumn is here (not in UAE sadly) and since I love fall colors so much, sharing with you a super easy Basque Cheesecake using Pumpkin Puree.

Other than prepping the Pumpkin puree, you just chuck everything into the blender and let the oven do its magic!

Ingredients 1:

Pumpkin puree - 2 cups (just boil or steam pumpkin and puree it)

Dark brown sugar – 1 cup

Regular sugar – ½ cup

Cardamom powder – ¼ tsp

Cinnamon powder – ¼ tsp

Clove powder – ¼ tsp

Dried ginger powder – ¼ tsp

Vanilla essence – 1 tbsp

Fresh lemon juice – 1 tbsp

Salt – ½ tsp

Boil together all ingredients except vanilla essence and lemon juice and cook for about 10 minutes until the sugar has melted and puree becomes thick and spreadable. This will then go into the cheesecake batter.

Ingredients 2:

Full-fat cream cheese, at room temperature – 680 gms

Cornstarch - 2 tbsp

Pumpkin puree – from Ingredients 1

Heavy cream (at room temperature) – 1 cup

Large eggs - 6

Method:

Preheat oven to 200C and line a 10-inch springform pan with spray or oil.

Press one sheet of parchment paper into the bottom of the pan and spray it. Lay the second sheet of parchment across the short side so there is a few inches of overhang.

Add everything in Ingredients 2 to your blender and blend until it’s completely smooth and no lumps remain.

Pour into prepared pan and bake for about 60 minutes or until it is puffed up and dark with cracked edges. The center should be slightly jiggly. Remove the cheesecake from the oven and let it cool completely. Don’t worry it will deflate. Refrigerate overnight, or at least 6 hours.

Once the cheesecake is set, remove from the springform pan, slice and serve it chilled. Top with whipped cream or caramel sauce.

Basque Cheesecake Autumn Recipes Pumpkin Fall Desserts Blender