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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.
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.
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.
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.
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!
Looking for other easy holiday desserts?? Here are my favorites:
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
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.
Ingredients
- 3 (8 ounce) packages cream cheese, at room temperature
- 3/4 cup granulated sugar
- 1 vanilla bean or 1 teaspoon vanilla bean powder
- 3 large eggs, at room temperature
- 1 1/2 cups heavy cream
- 1 tablespoon hazelnut liquor
- 1/4 cup all-purpose flour
- 1/2 teaspoon kosher salt
Hot Cocoa Drizzle
- 8 ounces semi-sweet or milk chocolate chips
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 1 teaspoon espresso powder
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.
I am dying to try this recipe!! Is there a specific springform pan that you recommend? I don’t have one and want to make sure what I’m buying is reliable!
Hey Gwyneth,
Here is the link for my springform pan:
https://www.williams-sonoma.com/products/nw-springform-pan/?pkey=s~springform%20pan~3&sbkey=default
I hope you love the recipe, please let me know if you have any other questions! xTieghan
I went out on a limb trying a new cheesecake recipes for Thanksgiving. Delicious and easy to make. My only complaint was that I ate too much, oof.
Hi Tracey,
Wonderful!! I am thrilled to hear that this recipe was enjoyed, thanks so much for making it! Have a great weekend! xTieghan
Loved the recipe, made it for Thanksgiving. the crust and the “burnt” part are so good – almost like creme brulee.
The cake cracked a lot after unmolding- so next time i might let it cool longer. i put it back in the ring mold and refrigerated which helped to reshape.
Hi Megan,
Wonderful!! I am thrilled to hear that this recipe was enjoyed, thanks so much for making it! Have a great weekend! xTieghan
So awesome and easy! Not too sweet. I’m also at altitude 7k ft and it turned out great. I did the first 35min at 375 and the last 20 at 400 and it was perfect.
Hi Christina,
I am so glad that this recipe was enjoyed, thanks a bunch for trying it out! Happy Thanksgiving! xTieghan
Where do you buy your vanilla beans and do you buy Madagascar or Tahitian?
Hi Mary,
I like to order Madagascar beans online. Please let me know if you have any other questions! xTieghan
This was super easy and tastes awesome! I’m going to try the blueberry version next time.
Hi Bethany,
I am so glad that this recipe was enjoyed, thanks a bunch for trying it out! Happy Thanksgiving! xTieghan
Delish!!! I love that it doesn’t feel as heavy as other cheesecakes. I think I overbaked mine slightly, but would definitely make again. Thanks Tieghan!!!
Hi Amy,
I am so glad that this recipe was enjoyed, thanks a bunch for trying it out! Happy Thanksgiving! xTieghan
This came out amazing! The vanilla bean was the over the top. The chocolate sauce was such a great compliment. I had a hard time making a cheesecake without a crust so I added a crust of anisette cookies. It was so delicious. Where can I post me picture?
Hey Dawn,
I am so glad that this recipe was enjoyed, thanks a bunch for trying it out! Happy Thanksgiving! xTieghan
Just made this for Thanksgiving tomorrow and snuck a small bite of the cheesecake on the side. WOW! I can’t wait to actually eat it! I did sub bourbon for the liqueur since I didn’t have any.
Hi Kristen,
I am so glad that this recipe was enjoyed, thanks a bunch for trying it out! Happy Thanksgiving! xTieghan
Just made this for tomorrow! I ended up adding a graham cracker crust just bc I love a good graham crust. I want to dig into it now, it looks/smells like heaven.
Hey there,
I am so glad that this recipe was enjoyed, thanks a bunch for trying it out! Happy Thanksgiving! xTieghan
just made this for tomorrow, i can’t wait to cut into it! if it’s half as good as my house smells right now, everyone will be really happy 🙂
Hi Anna,
I am so glad that this recipe was enjoyed, thanks a bunch for trying it out! Happy Thanksgiving! xTieghan
Can you clarify where the parchment paper goes. Inside the pan? doesn’t seem clear?
Hi Donna,
Yes, line the springform pan with parchment. I hope you love the recipe. Happy Thanksgiving! xTieghan
What would you recommend as a substitute if you don’t have hazelnut liquor? Or is it fine to just leave out?
Hi Shannon,
You can just skip the hazelnut liquor. I hope you love the recipe. Happy Thanksgiving! xTieghan
I have searched high and low and everywhere is out of heavy cream. Do you have a suggestion for a replacement? Light cream? Extra cream cheese? SOS!
Hi Julie,
You could do half and half. I hope you love the recipe. Happy Thanksgiving! xTieghan
I don’t have a spring form pan, could I make in a regular 9′ round pie pan?
Hi Angela,
Unfortunately, a pie pan is not high enough on the sides for this cheesecake, I would recommend the springform pan or a cake pan. I hope you love the recipe, please let me know if you give it a try! xTieghan