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Pumpkin Basque cheesecake

Print Recipe
Prep Time 1 hour
Cook Time 26 minutes
Ingredients Method

Ingredients
  

For pumpkin purée
  • 1 large cheese pumpkin, sugar pumpkin or other seasonal squash
  • 1/8 cup neutral oil (like canola or vegetable) or coconut oil
  • 2 tbsp ground cinnamon
  • 2 tbsp granulated sugar
  • 1 tbsp kosher salt
For cheesecake
  • 2 cups full-fat cream cheese, softened to room temperature (about 16 oz)
  • 2 1/2 cups prepared pumpkin puree
  • 1 1/2 cups granulated sugar
  • 10 large egg yolks
  • 1 cup creme fraîche (or full-fat sour cream)
  • 1/2 tsp kosher salt

Method
 

For pumpkin purée
  1. Preheat oven to 375°F. Line a large sheet tray with parchmentpaper.
  2. Cut the pumpkin in half, scoop out and discard the seeds, and cut the halves into roughly 3-inch thick wedges.
  3. In a bowl, rub the pumpkin wedges with the neutral oil, cinnamon, sugar and salt until evenly coated.
  4. Roast the pumpkin for 45 minutes, or until the flesh is tender when pierced with a fork.
  5. Scoop the roasted flesh into a food processor and blend until completelysmooth. For the best texture, pass the purée through a fine-mesh sieve (tamis).
  6. Transfer the purée to a pan over medium heat. Cook, stirring frequently for about 10 minutes until the purée begins to thicken visibly. This step removes excess water and concentrates the flavor, preventing a watery cheesecake
To prepare cheesecake
  1. Preheat oven to 450°F (230°C). Take a 9-inch springform pan and generously line it with parchment paper, letting the paper wrinkle and stand up high above the sides of the pan (this creates the signature burnt crust).
  2. In a food processor or a stand mixer fitted with a paddle attachment, combine the softened cream cheese, the reduced pumpkin purée, sugar, egg yolks, crème fraîche and salt.
  3. Blend until the mixture is completely smooth and lump-free. Do not over-mix, but ensure all ingredients are incorporated.
  4. Pour the batter into the prepared pan. Bake for 26 minutes, until the top is deeply golden brown (or even black in spots) and puffed, but still shows a gentle "jiggle" in the center when shaken lightly.
  5. Let the cheesecake rest at room temperature for about 45 minutes before moving it to the refrigerator.
  6. Refrigerate until fully set (at least 4 hours, ideally overnight). Slice the cheesecake using a warm, dry knife for the cleanest cuts.The interior should be silky and custardy, contrasting with the caramelized top.
Notes
  1. For an even more autumnal flavor, consider adding a pinch of nutmeg, allspice or ginger to the cheesecake batter.
  2. This cheesecake version keeps well for up to 4 days refrigerated.