Burnt Basque Pumpkin Spice Cheesecake
A silky, spiced twist on the cult-favourite burnt Basque cheesecake, perfect for Thanksgiving and festive entertaining. WE LOVED THIS ONE!
There are so many things I love about this recipe, apart from the creaminess and the taste!
It is TOO easy. No base, one bowl wonder, gluten free, delicious, creamy, addictive and just absolutely amazing. Put it on your list!
Take everything you love about a classic burnt Basque cheesecake, the seductive caramelised top, the irresistibly creamy centre, the effortless “no-quibble” baking – and wrap it in the warm, cosy flavours of pumpkin spice. This cheesecake delivers all the drama without the fuss and is the ultimate make-ahead dessert for your festive table. Whether you’re catering for a crowd at Thanksgiving or looking for a showstopper that’s not another pavlova, this pumpkin-spiced Basque beauty brings seasonal charm and serious flavour with minimal effort. Slice, sigh, repeat.
Happy Thanksgiving...or any other day that requires something incredible for dessert.
I have written both the doTERRA oils and ground spices version of ingredients. I highly recommend the doTERRA oils as they are very punchy in flavour without any change in the texture.
Need
- 200 Grams butternut pumpkin (squash), weight after roasting
- 150 Grams chocolate white BUY
- 240 Grams cream BUY
- 500 Grams cream cheese cubed
- 1 Teaspoon vanilla bean paste BUY
- 1 Pinch pink salt flakes BUY
- 95 Grams light brown sugar
- 1/2 Teaspoon fresh nutmeg
- 2 Drops doTERRA ginger oil OR 1 tsp ground ginger
- 2 Drops doTERRA cinnamon bark oil OR 2 tsp ground cinnamon BUY
- 1/2 Teaspoon ground allspice
- 3 eggs
Do
- 1
Peel and seed the pumpkin and place onto a lined baking tray. Roast for 20-30 minutes until tender and starting to caramelise. Timing will depend on how small you cut the pieces. The weight post roasting needs to be around 200g. Cool slightly.
- 2
Preheat oven to 240-250°C and double line base and sides of a 8 inch springform tin. Set aside.
- 3
Place chocolate and 100g of the cream into the Thermomix bowl and melt 5 min/50°C/speed 1. You will need to stop partway through and make sure all the chocolate is beneath the blades.
- 4
Add cream cheese, vanilla, salt, sugar, spices and/or oils, eggs, and blend 30 sec/speed 6. Scrape down sides of bowl and repeat if necessary.
- 5
Add remaining cream and blend 10 sec/speed 8.
- 6
Scrape mixture into the prepared tin and tap on the bench to level. Place on a tray and into the oven for 25-30 minutes. The cheesecake will look burnt (duoh) but will needs to be very jiggly in the middle. Cool to room temperature on a wire rack before wrapping well and transferring to the fridge for at least 12 hours, but longer is better.
- 7
Slice and serve, with or without cream and ice cream. We found that it is rich enough to not need any additional cream.
Served with
Tenina Holder is a wife, mother of five and grandmother of nine, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
