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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.
Hi. I’m looking at this and your Zucchini bread. Is your oven temp and time wig the fan? Or any other recipe is it always with a fan on? Just want to know before I give any cake a try I’ve tried loads of veggies recipes of yours and they are INSANE!
I don’t understand the bad reviews
I’ve made this a few times and turns out great every time. The first few times I didn’t get to taste it because the savages in my house ate it all. Great recipe and it works for me
Hey Vanessa,
Wonderful!! I appreciate you making this recipe and sharing your feedback, so glad to hear it was delish!! xx
I absolutely love this cheesecake. It’s always a hit. I need to make it gluten free for my sister in law. Has anyone made it with gluten free flour? Is there anything else I should add to ensure it is still uber delicious?
I’ve made this cheesecake a few times, and it has always been a hit! It is great as it is, or as a base recipe if you want to make a few modifications. This time I used some limoncello and lemon zest in place of the hazelnut liqueur, and made a raspberry coulis in place of the chocolate, and it was fantastic!
Hey Aidan,
Happy Valentine’s Day! 💌 I appreciate you giving this recipe a try and sharing your feedback, so glad to hear it was tasty! xT
This recipe made me look fancy! It turned out beautifully! I was worried when I saw it puff up so high that it was too baked. But I let it cool for a bit in the oven with the door open, so it didn’t cool down too quickly and collapse. It turned out perfect! Instead of the recipe topping, I drizzled a homemade cajeta on top and it was perfect!
Hey Kate,
Wonderful!! I love to hear that this recipe was enjoyed and appreciate you giving it a try! Have a great weekend! 🏈
I am so excited to make this as a bday cheesecake this week! I’m adding sprinkles like someone else mentioned, such a cute idea.
If I make it gluten free- do you recommend a certain gluten free flour? i.e. King Arthur vs Almond flour? And would there be a need to add just a dash more liquid so it’s no too dry? Or is that not a worry? I’m trying to master GF flours better.
Love ya, thanks! 😉
Hey McKenna,
I would try using Bob’s Red Mill gluten free flour, that should work well for you! Let me know how this recipe turns out, I hope you love it! xT
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:))
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
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.
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
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
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
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?
Hey Miesa,
Sure, that would work for you! Let me know if you give this recipe a try, I hope you love it! xT
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!
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! 🎁🎄