Easy, foolproof, and filled with pumpkin goodness! This Pumpkin Basque Cheesecake is rich, smooth, and indulgent with a slight chestnut crunch. Whether you’re a novice or an experienced baker, you’ll love this simple yet impressive fall dessert.
Basque cheesecake is one of my all-time favorites, and I truly believe it’s one of the easiest desserts to make.
I’ve lost count of how many times I’ve made it, and I’ve tried plenty of different variations along the way.
Trust me, follow this recipe and you can’t go wrong!
This time, I’m sharing a fun twist on the classic — Pumpkin Basque Cheesecake.
I happened to have some cooked chestnuts on hand, so I added them in for extra flavor. If you don’t have chestnuts, feel free to skip them — it’ll still be delicious!
Why You’ll Love This Recipe
This Pumpkin Basque Cheesecake is everything you want in a dessert:
- Beginner-friendly: Even if you’re new to baking, this cheesecake is foolproof! The simple mixing and high-temperature baking technique ensures a smooth and creamy filling every time.
- Silky-smooth texture with a soft, flowing center: The best part about this cheesecake is the gooey, flowy center that oozes out with every bite. It’s the perfect balance of cheesecake richness with a soft, velvety texture.
- Autumn flavors: The warm, comforting taste of pumpkin is perfectly complemented by the creamy, tangy cheesecake filling. Add in some chestnuts for an extra burst of flavor and texture, or keep it simple — both ways are divine.
- Minimal effort, maximum reward: This cheesecake requires just a little prep, and the result is a dessert that looks and tastes like it’s been crafted by a professional.
Ingredients and Substitutions
- Cream Cheese – This is the non-negotiable foundation of the cheesecake’s rich flavor and dense texture. I always stress this: it must be softened completely at room temperature until it’s very pliable. If it’s too cold, you’ll end up with lumps no matter how much you mix.
- Pumpkin – For the best flavor, I recommend using a naturally sweet and dense-fleshed variety like kabocha squash or sugar pumpkin. You’ll steam and mash it yourself. You can substitute with canned pumpkin puree, but be sure to drain any excess liquid well, as extra moisture can affect the texture.
- Cornstarch – This is the secret ingredient for that perfect “runny” yet stable center. It gently thickens the batter without making it too firm, ensuring the middle stays gloriously soft and creamy after baking. Don’t omit it.
- Room-Temperature Whole Eggs – Using eggs straight from the fridge is one of the biggest causes of a lumpy batter. Room-temperature eggs incorporate much more smoothly and evenly, which is critical for the silky texture of the final cake.
- Whipping Cream – This adds richness and contributes to the smooth, luxurious mouthfeel. For the best flavor and texture, I recommend using animal-based whipping cream (heavy cream).
- Cooked Chestnuts – This is my personal, optional addition for an autumn twist. They add lovely little pockets of soft, nutty texture. If you don’t have them, the cheesecake is just as perfect without.
How to Make Runny Pumpkin Basque Cheesecake
1. Prepare the Pumpkin Puree
Place the cubed pumpkin in a steamer basket over boiling water. Steam for 15-20 minutes, or until completely tender and easily pierced with a fork. Transfer the steamed pumpkin to a bowl, discarding any accumulated water in the bottom.
While still hot, mash it thoroughly with a fork or potato masher until smooth.
For an ultra-silky texture, press the mash through a fine-mesh sieve. Let the puree cool completely to room temperature before using.
2. Mix the Cheesecake Batter
Preheat your oven to 220°C (425°F). Line a 6-inch round cake pan or springform pan with parchment paper, crinkling the paper so it fits the sides.
In a large bowl, combine the softened cream cheese and sugar. Using a silicone spatula or a hand mixer on low speed, mix until completely smooth, creamy, and free of any lumps.
Add the completely cooled pumpkin puree. Mix until fully and evenly incorporated.
Now, add the room-temperature eggs. This is crucial: add them in 3 to 4 separate additions, mixing thoroughly after each addition until the batter is smooth and homogeneous before adding the next batch.
Pour in the whipping cream and sift in the cornstarch. Mix gently until you have a perfectly smooth, lump-free batter.
3. Assemble and Bake
Pour about one-third of the batter through a sieve into the prepared pan. This ensures no stray lumps make it into the final cake.
If using the optional chestnuts, scatter the chopped pieces evenly over this first layer of batter.
Carefully sieve the remaining batter over the chestnuts (or directly into the pan if not using them). Gently tap the pan on the counter 2-3 times to release any large air bubbles.
Place the pan on the middle rack of the preheated oven.
Bake at 220°C (425°F) for 30 minutes. The top will become very dark brown—almost charred in spots—and the edges will be set, but the center should still have a pronounced, wobbly jiggle when you gently shake the pan. This jiggle is the key to the runny center. Do not overbake.
4. Cool and Chill
Remove the cheesecake from the oven. It will deflate slightly, which is normal. Let it cool completely to room temperature on a wire rack (about 1-2 hours).
Once at room temperature, cover it loosely and transfer it to the refrigerator. Chill for at least 4 hours, but ideally overnight. This extended chilling time is essential for the flavors to meld and for the center to achieve its perfect, creamy, sliceable-yet-soft texture.
5. Serve
Remove the cheesecake from the pan using the parchment paper. Slice with a warm, clean knife for neat portions. Serve cold, and enjoy the contrast of the caramelized top, dense cake, and soft, runny heart.
Tips & Tricks
- Room Temperature is Non-Negotiable: Your cream cheese, eggs, and whipping cream must all be at room temperature. This is the single most important tip to prevent a lumpy batter and ensure a silky texture.
- Master the Jiggle Test: The 30-minute bake at 220°C is a guideline. Ovens vary. Start checking at 28 minutes. The cake is done when the center wobbles like a firm jelly when you nudge the pan—it should not look liquid, but it should definitely still move. If it doesn’t jiggle at all, it’s overbaked for a runny center.
- Don’t Fear the Dark Top: The deeply caramelized, almost burnt-looking top is the hallmark of a Basque cheesecake. It adds a wonderful bittersweet contrast to the sweet, creamy interior. Embrace it!
- Patience with Chilling: While you can eat it once cooled, the texture and flavor are transformed after a long, cold rest in the fridge. Overnight chilling allows the center to set into that perfect, creamy consistency.
- Sieving for Perfection: Taking the extra minute to sieve the pumpkin puree and the final batter eliminates any fibrous bits or tiny lumps of cream cheese, guaranteeing an exceptionally smooth mouthfeel.
Frequently Asked Questions
My center didn’t stay runny; it set completely. What went wrong?
The most common cause is overbaking. Even 3-5 extra minutes can set the center. Ensure your oven temperature is accurate with an oven thermometer. The visual cue (dark top, set edges, wobbly center) is more reliable than the timer alone.
Can I use canned pumpkin pie filling instead of plain puree?
No, do not use pumpkin pie filling. It contains added sugars, spices, and thickeners that will throw off the recipe’s balance of sweetness, flavor, and, most importantly, the texture needed for the runny center. Use 100% pure pumpkin puree.
Why is my batter lumpy?
This is almost always because the cream cheese wasn’t soft enough or the eggs/cream were too cold. Ensure all dairy ingredients are truly at room temperature (let cream cheese sit out for 2-3 hours). Adding cold eggs to soft cheese can cause it to seize and create lumps.
How do I store this cheesecake?
Store it covered in the refrigerator for up to 5 days. The texture and flavor actually improve over the first 24-48 hours. It does not freeze well due to the delicate, creamy center, which can become icy and separate.
Can I make this without pumpkin for a classic version?
Absolutely! Simply omit the pumpkin puree and increase the cream cheese to 350g. Keep all other ingredients and steps the same for a classic, glorious runny Basque cheesecake.
Creamy Pumpkin Basque Cheesecake with a Melt-in-Your-Mouth Texture
Ingredients
Pumpkin Puree
- 250 g raw pumpkin such as kabocha, peeled, seeded, and cubed
Cheesecake Batter
- 200 g full-fat cream cheese completely softened at room temperature
- 60 g granulated sugar
- 200 g room-temperature whole egg mixture about 4 large eggs
- 150 g whipping cream heavy cream, room temperature
- 15 g cornstarch
Optional Add-in
- 50-70 g cooked chestnuts peeled and roughly chopped
Instructions
Prepare the Pumpkin Puree
- Place the cubed pumpkin in a steamer basket over boiling water. Steam for 15-20 minutes, or until completely tender and easily pierced with a fork. Transfer the steamed pumpkin to a bowl, discarding any accumulated water in the bottom.
- While still hot, mash it thoroughly with a fork or potato masher until smooth.
- For an ultra-silky texture, press the mash through a fine-mesh sieve. Let the puree cool completely to room temperature before using.
Mix the Cheesecake Batter
- Preheat your oven to 220°C (425°F). Line a 6-inch round cake pan or springform pan with parchment paper, crinkling the paper so it fits the sides.
- In a large bowl, combine the softened cream cheese and sugar. Using a silicone spatula or a hand mixer on low speed, mix until completely smooth, creamy, and free of any lumps.
- Add the completely cooled pumpkin puree. Mix until fully and evenly incorporated.
- Now, add the room-temperature eggs. This is crucial: add them in 3 to 4 separate additions, mixing thoroughly after each addition until the batter is smooth and homogeneous before adding the next batch.
- Pour in the whipping cream and sift in the cornstarch. Mix gently until you have a perfectly smooth, lump-free batter.
Assemble and Bake
- Pour about one-third of the batter through a sieve into the prepared pan. This ensures no stray lumps make it into the final cake.
- If using the optional chestnuts, scatter the chopped pieces evenly over this first layer of batter.
- Carefully sieve the remaining batter over the chestnuts (or directly into the pan if not using them). Gently tap the pan on the counter 2-3 times to release any large air bubbles.
- Place the pan on the middle rack of the preheated oven.
- Bake at 220°C (425°F) for 30 minutes. The top will become very dark brown—almost charred in spots—and the edges will be set, but the center should still have a pronounced, wobbly jiggle when you gently shake the pan. This jiggle is the key to the runny center. Do not overbake.
Cool and Chill
- Remove the cheesecake from the oven. It will deflate slightly, which is normal. Let it cool completely to room temperature on a wire rack (about 1-2 hours).
- Once at room temperature, cover it loosely and transfer it to the refrigerator. Chill for at least 4 hours, but ideally overnight. This extended chilling time is essential for the flavors to meld and for the center to achieve its perfect, creamy, sliceable-yet-soft texture.
Serve
- Remove the cheesecake from the pan using the parchment paper. Slice with a warm, clean knife for neat portions. Serve cold, and enjoy the contrast of the caramelized top, dense cake, and soft, runny heart.
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