Basque-Style Pumpkin Cheesecake
Active Time: 20 minutes | Total Time: 1 hour 20 minutes (plus cooling time) | Serves 8
- Nonstick vegetable oil spray
- 3 8-ounce packages cream cheese, at room temperature
- 1½ cups granulated sugar
- 1 cup pumpkin puree
- 1 teaspoon pure vanilla extract
- 1 tablespoon all-purpose flour
- 1½ teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon grated nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon kosher salt
- 6 large eggs
- 1 cup heavy whipping cream
Heat the oven (with the oven rack in the middle) to 425°F. Spray a 9-inch springform pan or a pan with a removable bottom with cooking spray. Line the bottom and up the sides of the pan with parchment, leaving a 1-inch overhang (you might need to use 2 pieces if the parchment isn’t wide enough). Press into the corners and pleat the parchment to make it fit flat against the pan.
In a large bowl or the bowl of stand mixer, combine the cream cheese and sugar. Using an electric mixer with the paddle attachment (if you have one), beat together on medium speed for 1 to 2 minutes, until creamy, scraping down the sides as necessary. Mix in the pumpkin and vanilla.
In a small bowl, whisk together the flour, cinnamon, ginger, nutmeg, cloves, and salt. Mix into the batter.
One at a time, mix the eggs to the batter, making sure to incorporate each one before you add the next. Scrape down the sides as necessary. Whisk in the cream.
Scrape the batter into the prepared pan. Bake for 54 to 57 minutes, until puffed and cracked around the edges but still a little wobbly in the middle. The top will be golden brown.
Let cool for 30 minutes on a wire cooling rack. Then refrigerate for at least 2 hours, or until set. Unmold and slice.
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