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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.
Made the cake yesterday and LOVE it!!
Thank you for all the amazing recipes 🙂
Hey Sivan,
Happy Friday! I am thrilled to hear that this recipe was enjoyed. Thanks so much for making it and happy holidays!❄️ xTieghan
Hi!
I absolutely love all of your recipes!
I want to make this for Christmas and was wondering what you thought about adding chocolate chips to the cheesecake instead of the chocolate sauce on top? Trying to make it somewhat easy so I can bake it the day before and have it ready to eat on Christmas. Thanks!!
Hey Brittany,
That should work well for you! I hope you love the recipe, please let me know if you give it a try! xTieghan
Hi, this recipe looks amazing! I’m curious – most Basque cheesecake recipes calls for 6 eggs (with slightly more cream cheese, cream, and sugar). Could you please clarify what might be the expected difference between 3 versus 6 eggs in a Basque cheesecake?
Hi Tanya,
The recipe given is what worked best for me:) Let me know if you give it a try! xTieghan
Tieghan…
Want to make this for Christmas… not a huge fan of Hazelnut liquor – can I ask your suggestion for another liquor???
Recipe looks amazing ?- I absolutely will do!
Thanking you in advance for your help.
Hey Mindy,
You can skip it:) Please let me know if you have any other questions, I hope you love the recipe! xTieghan
Had anyone tried to make it with a gluten free flour?
Hey there,
You can use an equal amount of GF flour! I hope you love the recipe, please let me know if you give it a try! xTieghan
I’m thinking of bringing this to Christmas dinner this year, can it be make the night before?
Hey Cayla,
You bet, just keep in the fridge. I hope you love the recipe, please let me know if you give it a try! xTieghan
This might be a crazy question- but I love crust on my cheese cakes.
Would I be able to put a graham cracker crust on this?
Thanks!
Hi Tory,
Sure, that could work well for you. Please let me know if you give the recipe a try, I hope you love it! xTieghan
The recipe was very easy to follow and turned out lovely. I just personally didn’t feel like the cheesecake had a lot of flavor. To be totally fair, I subbed the Hazelnut liquor for hazelnut syrup so maybe that could’ve been the difference. The chocolate sauce was very good on the other hand!
Hey Charity,
Happy Friday! I love to hear that this recipe was enjoyed, thanks so much for giving it a try! xTieghan
Question, you call for hazelnut liquor, but your link is to the syrup.
Which should I use?
Other options?
Hey Connie,
Either will work well for you here, it’s also noted as optional so you could skip it:) Please let me know if you give the recipe a try, I hope you love it! xTieghan
I made it per the directions and it was a hit. People liked the lightness of it. It did
“fall” after removing from oven and I could have taken it out a few minutes earlier.
I will make again.
Hi Connie,
Thanks so much for trying this recipe out, I am thrilled to hear that it was enjoyed. Happy Holidays! xTieghan
This cheesecake does not have a crust, correct? Just want to make sure I understood that correctly! Can’t wait to make this for Christmas (:
Hi Christina,
Yes, that is correct. Please let me know if you give the recipe a try, I hope you love it! xTieghan
Best cheesecake ever! Not overly sweet and incredibly creamy. For people asking if this can be gluten free: I used a scant 1/4 cup of cassava flour since I am grain free. It didn’t get AS tall as the pictures but it was still delicious. I also left out the liquor but will try again with it.
Hey Heather,
Fantastic! Thanks so much for making this recipe, I am so glad it was enjoyed!❄️ xTieghan
Do you think I could use a alternative flour? I want to make this for a gluten-free friend!
Hey Aimee,
Yes, I would use an equal amount of GF flour. I hope you love this recipe, please let me know if you give it a try! xTieghan
That looks amazing! I’d love to make it for my family over the holidays.
I was wondering, though, how “cooked” will the cake get? You describe it still has to be jiggly in the centre. As I’m pregnant, I can’t eat raw eggs, of course. Do you think this cake would be safe, or would it be better to look for an alternative? Thanks!
Hi there,
The cheesecake is fully cooked:) Please let me know if you give the recipe a try! xTieghan
We loved this recipe. I did not make the chocolate topping. It was great without.
Hi Carol,
Wonderful! It’s so great to hear that this recipe was enjoyed, thanks for making it! xTieghan
Hi Tieghan,
Just FYI when making the ‘shopping list’ for this recipe the hazelnut liquor takes me to a link on amazon for Torani Hazelnut Syrup, 25.35 oz. Is this just a substitute? I see in the comments below you like to use Frangelico Hazelnut Liqueur.
Hi Jennifer,
Unfortunately, I can’t link to the Frangelico Liqueur, if you can find that use it, if not the Torani syrup will also work. I hope you love the recipe! xTieghan