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Simple Vanilla Burnt Basque Cheesecake, just what the coming holiday week and month ahead needs most. This delicious cheesecake has a deep golden brown exterior, thus it is called a “Burnt” Basque Cheesecake. Inside you’ll find a creamy, rich, sweet filling. It’s really not like any other cheesecake you’ve had before. It’s the easiest to make and (almost) impossible to mess up.

Vanilla Burnt Basque Cheesecake | halfbakedharvest.com

Hey guys, one last dessert before Thanksgiving next week and it sure is a good one. To be honest, when it comes to cheesecake, it’s never been something I’ve had the desire to make or eat. It’s just never felt that special to me, but the Basque-style cheesecake is completely different.

It’s richer, creamier, and the easiest to make. No water underneath the cake and nothing fancy about it.

It’s the cheesecake that really embraces those cracks, and I love that!

I wanted to share a Thanksgiving dessert that wasn’t pie but also wasn’t a layer cake. Something easy and sweet, but still special enough for the holidays!

This Burnt Basque Cheesecake is perfect. The rich vanilla flavor really shines in this cake. And the warm hot cocoa sauce drizzled over top, well, it just sweetens the deal. The cocoa sauce is not needed, but then again it is, because it makes every bite perfection.

Vanilla Burnt Basque Cheesecake | halfbakedharvest.com

Details – start with the cake

What I love about this cake is truly just how easy it is. Start off by beating the cream cheese with sugar and real vanilla bean seeds. I love to use a vanilla bean pod with the seeds scraped out. Vanilla bean powder also works great too!

You’ll want to really beat in the cream cheese with the sugar and vanilla. This infuses the cake batter with a strong vanilla flavor.

Then just add eggs, cream, a touch of flour, and some salt. I also added hazelnut liquor for a special holiday touch that really compliments the vanilla.

It’s really, really simple, but yet still really, really delicious. Kind of sweet, kind of salty, and with a really great vanilla flavor.

The cake can be baked, then chilled and stored in the fridge for a few days. I like to bring the cake to room temperature before serving.

Vanilla Burnt Basque Cheesecake | halfbakedharvest.com

The hot cocoa drizzle

I felt like the cake needed something to compliment the rich vanilla flavor, an espresso chocolate sauce sounded perfect.

It’s a mix of chocolate, cream, vanilla, and espresso powder. Simply combine everything together until melty and warm.

Vanilla Burnt Basque Cheesecake | halfbakedharvest.com

Once the cake has cooled, just slice and serve with the warm sauce on top. Tis’ truly the most delicious.

The perfect way to end a nice Thanksgiving Day with family and friends. Note…this is also great with an espresso on the side!

Vanilla Burnt Basque Cheesecake | halfbakedharvest.com

Looking for other easy holiday desserts?? Here are my favorites: 

Brown Sugar Maple Cookie Pie

White Chocolate Chai Pumpkin Snickerdoodles

Chocolate Bourbon Pecan Pie Cupcakes with Butter Pecan Frosting

Lastly, if you make this Vanilla Burnt Basque Cheesecake, 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 tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Vanilla Burnt Basque Cheesecake

Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 8
Calories Per Serving: 468 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

Hot Cocoa Drizzle

Instructions

  • 1. Place a rack in the middle of the oven. Preheat the oven to 400° F. Lightly butter a 8-9 inch spring-form pan and line with parchment paper going up the sides of the pan.
    2. Split the vanilla bean in half and use a sharp knife to scape out the seeds. 
    3. In a mixing bowl, beat together the cream cheese, 3/4 sugar, and vanilla beans 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 the eggs are fully incorporated. Scrape down the sides of the bowl, then reduce the mixer speed to medium-low. Add the cream and hazelnut liquor, beat until combined, about 30 seconds.
    4. Sift the flour and salt into the batter, then beat again to combine, about 30 seconds. Pour the batter into the prepared pan.
    5. Bake for 50-55 minutes, until deeply golden brown on top and still very jiggly in the center. Let the cake cool 5 minutes, then unmold. Let cool completely. 
    6. Before serving, make the chocolate sauce. Combine chocolate and cream microwave-safe bowl and microwave, stirring every 45 seconds, until melted. Stir in the vanilla and coffee powder. 
    7. Slice into wedges and serve at room temperature or chilled, drizzled with warm chocolate sauce.
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Vanilla Burnt Basque Cheesecake | halfbakedharvest.com

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Comments

  1. 5 stars
    This recipe is fantastic! I am getting ready to make it for my husband’s birthday tomorrow. It was such a hit at Christmas as friends daughter requested it for her birthday cake. This is a winner in our circle! Thanks for another great recipe. (Throwing sprinkles in the batter to make it extra festive:))

    1. Hey Lindsay,
      Perfect!! I am delighted to hear that this recipe turned out well for you and thanks so much for trying it out! xx

  2. 1 star
    I’ve made Basque cheesecake several times with no issues. I recently came across this recipe and decided I wanted to try Tieghan’s version. I was curious, since it uses less cream cheese and eggs than others I’ve made. I also liked the idea of a chocolate drizzle on top. Unfortunately, this one didn’t turn out for me at all. If you’re looking for a tried and true authentic Basque cheesecake recipe, I highly recommend Marti Buckley’s. You could still make a chocolate sauce for the top.

    1. Hi Lisa,
      Thanks for giving this recipe a try, so sorry to hear it didn’t turn out for you. Was there something specific that went wrong or something that I can help with? Let me know! xx

  3. 2 stars
    I made this for Christmas, and I’m give this 2 stars. I’m sorry Tieghan but this was one of the worst. I absolutely followed every step of the recipe and no one cared for it. Or even wanto take any left overs home. ‘Burnt’ is the correct title. Because that’s what everyone said it tasted too much like. I even took it out at 50 minutes instead of 55

    1. Hi Linda,
      Thanks for giving this recipe a try and sharing your feedback, sorry to hear it was not enjoyed. It does have a distinct flavor as it is a burnt Basque cheesecake:) Please let me know if there is anything that I can help with! xx

  4. I cannot wait to make this for our Christmas party. I was wondering if I can replace the all purpose flour with whole wheat flour?

      1. I made it! With regular flour. I didn’t want to mess it up. 🙂
        I had a hard time removing the parchment paper without it breaking. Could I need to cook it a little longer possibly? I went 50 mins. It tastes wonderful. I added the hazelnut liqueur to my chocolate sauce too!

        1. Hey Miesa,
          I appreciate you making this recipe and sharing your review, I am so glad to hear it was enjoyed! Sure, you could bake slightly longer next time! Merry Christmas! 🎁🎄