Pumpkin Basque Cheesecake: Ultimate Easy Crustless Recipe, No Water Bath

Easy Pumpkin Basque Cheesecake: Big Flavor, No Crust or Water Bath!

Pumpkin Basque cheesecake combines the dark, burnished surface of Basque-style cheesecake with the earthy sweetness of pumpkin puree and warm fall spices. The batter goes directly into a parchment-lined pan, with no crust to prepare and no water bath to manage.

High heat gives this creamy pumpkin cheesecake its characteristic color and flavor. The center remains soft when warm, then settles into a dense, custard-like texture after several hours in the refrigerator.

Essential Concepts

• Use plain pumpkin puree, not pumpkin pie filling.
• Bake at 425°F (220°C) until the top is dark brown and the center still wobbles.
• Skip the crust and water bath.
• Chill for at least 6 hours before slicing.
• Expect sinking, wrinkles, and small cracks. They are normal.

Why Basque Cheesecake Does Not Need a Water Bath

A conventional cheesecake is usually baked at a moderate temperature. A water bath moderates the heat, limits browning, and reduces cracks around the surface.

Basque cheesecake follows a different method. The high oven temperature intentionally browns the top and edges while the center remains soft. Surface cracks, uneven coloring, and a sunken middle are accepted features rather than defects.

The parchment lining also affects the finished appearance. Instead of pressing the paper flat against the pan, the baker leaves folds and creases. Those folds create the irregular sides associated with this style of cheesecake.

Pumpkin puree adds water and plant fiber to the batter, so a pumpkin Basque cheesecake requires enough baking time to set around the perimeter. The center should still move when the cake leaves the oven. Baking until the entire cake becomes firm will produce a dry or grainy texture after chilling.

Pumpkin Basque Cheesecake Recipe

This crustless pumpkin cheesecake is baked in a 9-inch springform pan. For clean slices, prepare it the day before serving.

Yield and Timing

• Yield: 10 to 12 servings
• Preparation time: 25 minutes
• Baking time: 50 to 60 minutes
• Cooling time: About 1 hour
• Chilling time: At least 6 hours
• Total time: About 8 hours

Equipment

• 9-inch (23 cm) springform pan
• Two large sheets of parchment paper
• Large mixing bowl
• Electric hand mixer or stand mixer
• Fine-mesh sieve
• Flexible spatula
• Rimmed baking sheet
• Wire cooling rack

Ingredients

• 32 ounces (900 g) full-fat block cream cheese, softened
• 1 1/2 cups (300 g) granulated sugar
• 1 cup (245 g) plain pumpkin puree
• 4 large eggs, at room temperature
• 1 cup (240 ml) heavy cream, at room temperature
• 2 teaspoons (10 ml) vanilla extract
• 1/4 cup (30 g) all-purpose flour
• 2 teaspoons (5 g) ground cinnamon
• 1 teaspoon (2 g) ground ginger
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 1/2 teaspoon fine salt

Instructions

1. Heat the oven and prepare the pan.
   Position a rack in the center of the oven and heat the oven to 425°F (220°C). Crumple two large sheets of parchment paper, then flatten them. Line the springform pan with both sheets, overlapping them so the bottom and sides are covered. Leave at least 2 inches (5 cm) of parchment above the rim.

2. Beat the cream cheese and sugar.
   Place the softened cream cheese and sugar in a large bowl. Beat on medium-low speed until smooth, about 2 minutes. Scrape the bowl several times. Avoid prolonged high-speed mixing, which can incorporate excess air.

3. Add the pumpkin.
   Beat in the pumpkin puree until the mixture has an even color. Scrape along the bottom of the bowl, where small pockets of cream cheese often remain.

4. Add the eggs.
   Mix in the eggs one at a time on low speed. Wait until each egg is mostly incorporated before adding the next.

5. Finish the liquid mixture.
   Pour in the heavy cream and vanilla. Mix just until combined.

6. Add the dry ingredients.
   Sift the flour, cinnamon, ginger, nutmeg, cloves, and salt over the batter. Mix on low speed until no dry streaks remain. Finish with a spatula, scraping the bottom and sides of the bowl.

7. Fill the pan.
   Pour the batter into the lined pan. Place the pan on a rimmed baking sheet to catch any small leaks. Tap the pan gently against the counter once or twice to release large air pockets.

8. Bake until deeply browned.
   Bake for 50 to 60 minutes. The top should be deep brown, with darker patches around the raised areas. The outer 2 inches (5 cm) should appear set, while the center should wobble as one soft mass when the pan is moved. The center should not ripple like liquid.

9. Cool gradually.
   Place the pan on a wire rack. The cheesecake will rise during baking and sink as it cools. Leave it in the pan for about 1 hour.

10. Chill before slicing.
    Cover the cooled cheesecake without pressing plastic wrap against the surface. Refrigerate for at least 6 hours, preferably overnight. Release the springform ring and peel the parchment away before serving.

How to Judge Browning and Doneness

The word “burnt” in burnt pumpkin cheesecake refers to controlled, deep caramelization.