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The simplest Burnt Basque Pumpkin Spice Cheesecake. Inspired by the Basque region of Spain, this untraditional, no crust, super easy cheesecake, has only incredibly creamy pumpkin spice filling. Its deep brown top has cracks all around for an old-world look. Top each slice with a dollop of cream, and homemade ginger cinnamon cookies for that extra special holiday touch. This creamy, rich, pumpkin spice flavored dessert is really not like any other cheesecake you’ve had before. Bonus? This is the easiest cheesecake to make and (almost) impossible to mess up.
This post is sponsored by Nestlé Carnation Milk.
It’s that time of year to talk all things Thanksgiving and all things pie. When it comes to the Thanksgiving meal I really love to keep things mostly traditional. I don’t want anyone missing out on the classic, turkey, stuffing, mashed potato, and gravy experience. But, when it comes to desserts…I love creating a twist on the classics, and really playing with recipes. I also love having multiple desserts on the table…because it’s Thanksgiving and the more food the merrier, right?
Enter this rather unique cheesecake that I am way too excited to share with you guys today! I’ve had this one ready for weeks now, and have simply been waiting for November to arrive to share. This cheesecake is one of the best.
Some background on the Basque-style cheesecake.
It originated in French Basque Country. Traditionally this a crustless cheesecake made with a large amount cream cheese and eggs. The biggest difference is that with a Basque-style, you will bake the cheesecake at a very high temperature in an effort to create a deep dark brown “burnt” exterior. This method of baking creates a crackly crust on the outside, while still maintaining a super creamy, almost custard-like interior.
What I love most about this style of cheesecake is that it’s truly one of the easiest desserts to bake, and almost impossible to mess up. Meaning, it’s OK for this to look burnt, and it’s OK that the top has cracks throughout. The more imperfect looking the better.
It’s always so nice to have stress free, easy recipes during the holidays. No need to spend hours baking one dessert.
The details.
Classic Basque cheesecake is not heavily flavored. But with Thanksgiving just around the corner, I wanted to be sure to incorporate a little bit of the classic pumpkin pie element into this recipe. So today’s Basque Cheesecake is the pumpkin spice version. And yes, it’s my personal favorite.
A classic style Basque cheesecake calls for a few main ingredients, cream cheese, sugar, eggs, and heavy cream. I’m adding in plenty of canned pumpkin pureè, warming autumn spices, and using a new go-to cooking and baking milk of mine, Carnation Almond Cooking Milk. If you’re unfamiliar with Carnation Almond Cooking Milk, it’s a non-dairy milk that has a super-rich taste and creamy texture due to lower amounts of water used in their milk. It’s gluten-free and USDA organic. I really love using this milk when hosting guests, as many have sensitives to dairy-based milk, (or simply prefer recipes with less dairy products).
What’s especially great about their almond milk is that it’s shelf-stable and very versatile. Perfect for everything from savory entrees (or sides) to sweet desserts. Their new re-closable tetra packs provide added convenience, as you can refrigerate them for up to 10 days.
This was the perfect milk to help make my Basque pumpkin spice cheesecake rich and creamy, but with very little dairy.
The directions are quite easy. Simply cream everything together, bake for an hour, smell the deliciousness coming from your oven, and patiently wait to reveal the pretty, crackly exterior.
I also decided to bake homemade ginger-cinnamon sugar cookies to serve atop this cheesecake. Oh, and of course, a dollop of whipped cream too. The cookies provide that buttery, sweet, and flaky crust that everyone loves about pumpkin pie, but without lots of work.
Plus, these little cookies are way cuter than a traditional pie crust. They’re also so much more delicious with their sugar and spice coating.
I know we’re only very early into November, but I’m excited to already have this dessert on my Thanksgiving menu. It’s such an easy, make-ahead treat, that’s also super impressive…
And SO GOOD.
The outside is crackly, with slightly crisp edges. While the inside is the creamiest and so perfectly flavored with real pumpkin and spices. And then there are those cookies! They’re the perfect sweet and buttery finish. Can’t beat this cheesecake!
If you make this burnt Basque pumpkin spice cheesecake please be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Easiest Burnt Basque Pumpkin Spice Cheesecake.
Servings: 10
Calories Per Serving: 324 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 3 packages (8 ounce) cream cheese, at room temperature
- 1 1/4 cups granulated sugar
- 4 large eggs, at room temperature
- 1 can (15 ounce) pumpkin pureè
- 3/4 cup Carnation® Almond Cooking Milk or heavy cream
- 2 teaspoons vanilla extract
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cardamom
- 1 teaspoon kosher salt
- 1/4 cup all-purpose flour
Ginger Cinnamon Cookie Cutouts
- 1 pie crust homemade or store-bought
- 2 tablespoons melted salted butter
- 3 tablespoons granulated sugar
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
Instructions
- 1. Place a rack in the middle of the oven. Preheat the oven to 400 degrees F. Line a 9-inch spring-form pan with parchment paper and grease with butter. 2. In a mixing bowl, beat together the cream cheese and sugar on medium speed, scraping down the sides of the bowl until very smooth and creamy, about 2 minutes. Add the eggs, 1 at a time, until fully incorporated. Scrape down the sides of the bowl, then reduce the mixer speed to medium-low. Add the pumpkin, Carnation® Almond Cooking Milk, and vanilla. Beat until combined, about 30 seconds.3. Combine the flour, cinnamon, ginger, cardamom, and salt. Sift the flour mix into the batter, then beat again to combine, about 30 seconds. Pour the batter into the prepared parchment-lined pan. 4. Transfer to the oven and bake for 60-65 minutes, until deeply golden brown on top and still a little jiggly in the center. Let the cake cool 10 minutes, then unmold. Let cool completely. 5. Meanwhile, make the cookies. Preheat the oven to 350 degrees F. Lightly flour a clean counter. Unroll the pie crust and cut out your desired shapes using your favorite fall cookie cutter. Carefully transfer the cookies to a parchment-lined baking sheet. 6. Transfer to the oven and bake the cookies on the middle rack of the oven for 8-10 minutes, until just lightly golden brown. Cool on the baking sheet for five minutes and then transfer to a wire cooling rack to cool completely.7. In a small bowl, combine the sugar, cinnamon, and ginger. Brush the melted butter over the cookies and then sprinkle the cookies with ginger-cinnamon sugar.8. To serve, slice into wedges, dollop with cream and top with cookies. Serve at room temperature or chilled. I like room temp best.
Notes
To Make Gluten Free: Use an equal amount of your favorite gluten free flour blend in place of the all-purpose flour. I recommend Cup4Cup gluten free flour.
Storing: this cake keeps well in the fridge for up to 2 days. Bring to room temperature before serving. Store cookies separately in an airtight container.
Almond Cooking Milk: can be found in the baking isle of most grocery stores around the evaporated milk. Find a location close to you here.
*Cheesecake base adapted from Bon Appétit.
{This post is sponsored by Nestlé Carnation Milk. Thank you for supporting the brands that keep Half Baked Harvest cooking!}
I’m really sad to see a company like Nestlé being supported like this.
Please do some research and try to avoid products from unethical brands like this.
Hi, how do you line the spring form pan with parchment paper?
Hanna
Hi Hanna! I just simply cut a squash of paper and then press it into the pan, folding around the creases. Here is a good video as an example. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
https://www.thekitchn.com/how-to-line-a-round-cake-pan-with-parchment-cooking-lessons-from-the-kitchn-78450
Hi! Would love to bring this cheesecake to a friendsgiving I have this week. Just wondering if you think I would be able to do a graham cracker crust with this.
This is a great way to use a sponsors product but PLEASE do not call this low dairy it has 24 oz cream cheese in it as well as butter and whipped cream to dollop on top!
Hi Judi!! It is just less than some other options! Thank you! xTieghan
Where do you find this almond cooking milk? In the refrigerated section or where the canned milk is?
Hi Nicolette! Almond Cooking Milk: can be found in the baking isle of most grocery stores around the evaporated milk. Find a location close to you here: https://www.verybestbaking.com/products/11909/carnation/nestle-carnation-almond-cooking-milk/#
Will you have a video that goes with the recipe? I’d love to see it!
Hi Kali!! I will try and get a video up for this recipe within the next few weeks. Keep an eye out! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
This recipe looks amazing, and I can almost taste it. I would love to make it, however my son has an extreme nut allergy. Can I substitute either sweetened condensed milk or evaporated milk for the Carnation Almond Cooking Milk? Thank you.
Hi Joanne! Yes, I would recommend using evaporated milk or heavy cream. Either should be great! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Hi, love your recipes and have printed off so many of them. I was wondering if you have deliberately changed the print version of the recipe or if there’s a glitch? In the past, the recipe printed in a consistent font size that would typically fit on one page depending on length. Since about Wednesday or so, the title of the recipe as well as the ingredient list are quite large in the print view while the instructions are normal size. Wondering if it’s possible to fix this to go back like it was? The previous print view was so much more convenient, user-friendly and efficient. Hoping this can revert back!
Hi Debbie! Thank you so much for bringing this to my attention. No, we have not made this change, but are looking into why it is happening. Hoping to have it fixed this week. So sorry for any trouble! Please let me know if the issue continues for you, but again, hoping to have a fix this week! Thank you! xTieghan
This sounds delicious! Can evaporated milk or whole milk be substituted for the almond cooking milk? I prefer using traditional dairy products.
Hi Kathy! I would recommend using heavy cream, whole milk, or evaporated milk would be great too. You need a milk product that is thick and creamy. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Is there any substitute for the Almond cooking milk? Will normal Almond milk work? We’re in Europe and it’s not easy putting together a trad. t’giving dinner!
Hi Deb! I would recommend using heavy cream, cream, or whole milk. You need a milk product that is thick and creamy. Canned coconut milk could also work. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
The basque cheesecake’s origin is San Sebastian, Spain at a renowned restaurant called La Vina with a tilde. There is nothing French about it and having lived in France they don’t have a soft spot for cream cheese in any incarnation! I make this cheesecake all the time and excited to add pumpkin. Cheers!
Thank you! I hope you love this Lisa! xTieghan
Wow…Cruestless cheesecake!! now that sounds and looks amazing..
Thank you! I hope you try this Arpita! xTieghan
I cannot find “almond cooking milk” Would plain almond milk be too thin to use? Thx
Hi Debbi! I would recommend using heavy cream or whole milk. You need a milk product that is thick and creamy. Canned coconut milk could also work. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Good Morning, Tieghan! I just read your recipe and had a couple of questions. Can you substitute regular mild for the almond cooking milk and I noticed you didn’t use a hot water bath method?
I love your recipes and especially your beautiful photos!!! You and your recipes are amazing!!!!
Hi Susan! I would recommend using whole milk or heavy cream. Either will be great! And no, there is no water bath needed for this cheesecake. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
It is so rare to see a crustless cheesecake. I have been making a low carb crustless cheesecake for a few years. I actually just tried it because our son doesn’t’t care for the crust. It worked work. So I do it all the time now. I just use monk fruit sweetener and it is Keto.
I am so glad you enjoyed this Charlotte! I hope your son did as well! Thank you! xTieghan