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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.
Getting ready to make this now for a weather postponed Christmas gathering with my cheesecake loving family tomorrow. I’m a little nervous because I have an amazing cheesecake recipe that they love, but this looks too good not to try! And that chocolate sauce…yum!
I hope you love the recipe Lisa!!
What can be used in place for the hazelnut liquor if allergic to nuts?
Hey Marissa,
You could use a vanilla liquor. Please let me know if you give the recipe a try, I hope you love it! xTieghan
I’m giving this recipe 5 stars even though I still haven’t tasted it lmao. I’ll explain. I made this for Thanksgiving and later when I went to get a slice, all gone! Everyone said it was so good but I didn’t get to taste it lol. I made it again for Xmas and dumb me, I forgot to cut a slice for myself first so I could finally taste it. Same result, nothing but the empty springform pan when I went to the table. One day my family will be kind to me and allow me to taste it lmao
Hey Vanessa,
Awesome!! I love to hear that this recipe was enjoyed, thanks a lot for making it. Have the best week! xTieghan
We loved this! Even though I couldn’t find a vanilla bean and subbed a Tablespoon of vanilla extract instead, it was still flavorful and delicious! Such a smooth creamy texture- perfect. And I love that it doesn’t have to chill for hours. Thanks for another keeper!
Hi Lynn,
Fantastic! Thanks a lot for making this recipe, I love to hear that it was enjoyed! Happy New Year!? xxT
I subbed hazlenut butter for liqueur as I had it on hand, and it worked beautifully for NYE. Thanks for the recipe and happy new year.
Hey Julie,
Awesome! I love to hear this recipe was enjoyed, thanks for giving it a go! Happy New Year!? xTieghan
Soooo Im really not sure where there is flavor lacking in this recipe. I have NEVER made a cheesecake and this was maybe the best cheesecake I have ever had! I actually didnt have a springform pan so i put it in a graham cracker crust ( not basque i know) and I had extra batter which I poured into a 6inch cake pan. Both versions came out AMAZING! I made the chocolate sauce in advance and poured it over the cake the night before. I was more of a hard chocolate topping the next day… didn’t matter the flavor was still there ! Highly recommend!
Hey Nicole,
Fantastic! Love hearing that this recipe was enjoyed, thanks for giving it a try! xTieghan
Recipe was great! Best way to reheat the sauce? I think I made too much ?
Hi Eileen,
I love to hear that this recipe was enjoyed, thanks so much for giving it a try! You can reheat in the microwave. Happy Holidays! xT
Delicious! I made this on Christmas Eve then refrigerated over night and served after Christmas Day dinner. I let it sit out for a little to get it to room temp before serving. My family loved it for Christmas and there were no leftovers (:
I omitted the hazelnut liquor because I didn’t have it on hand. There was way too much chocolate sauce though! It was on the side so there was just a lot extra. I love chocolate but thought it only needed a little drizzle on top.
Hi Christina,
Thank you so much for making this recipe, I am so glad to hear it was enjoyed! Merry Christmas!?? xT
Should this have been refrigerated then brought back to room temperature? I made it for Christmas dinner and served it slightly warm because I made it three hours early, but it didn’t suggest to put in the fridge. I did like it though, it will be interesting to taste again tomorrow after being in the fridge.
Hi Elizabeth,
You can really serve this how you like to, as stated in step 7:) Thanks for giving the recipe a try! xTieghan
Cheesecake was easy and came out well but I think the sauce did not go well with it. I’d skip the sauce and make a raspberry coulis instead.
Hi there,
So sorry you did not enjoy the recipe, thanks for giving it a try. xTieghan
Has anyone tried using Kahlua instead of hazelnut liquor?
Hi Kimmie,
That should work well for you! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hi there! I’m looking to make this cheesecake for Christmas, and I don’t have hazelnut liquor. I do have amaretto liquor, would that work?
Hey Lauren,
Sure, that would work well for you! I hope you love this recipe, please let me know if you give it a try! xTieghan
This recipe is so easy and so delicious!!! I didn’t have time to make the chocolate sauce, so I just tossed some raspberries on top. But this recipe is all about the cheesecake, delicious!
Hi Cindy,
Happy Holidays! Thank you so much for making this recipe, I love to hear that it was enjoyed!?? xTieghan
What should you use if you can’t get espresso powder ?
Hi Camilla,
You can just skip it:) Please let me know if you give the recipe a try, I hope you love it! xTieghan
LOVED this recipe – so simple and SO delicious. This was a hit at my dinner party last night. I funneled the chocolate sauce into a squeeze bottle and drizzled it over the cheesecake for that extra fancy effect 😉
Hi Maggie,
Wonderful! I love to hear that this recipe was enjoyed, thanks for giving it a try! Happy Holidays!?? xTieghan