Mini Pumpkin Basque Burnt Cheesecake Recipe
Mini Pumpkin Basque Burnt Cheesecake combines the creamy richness of classic cheesecake with the warm flavors of pumpkin and autumn spices. Featuring a crisp burnt top and a luscious, wobbly center, these individual cheesecakes have an optional Oreo cookie crust for added texture and flavor. Perfect for fall gatherings or anytime you crave a comforting dessert with a spicy twist.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 12 mini cheesecakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Oreo Crust (Optional)
- 20 whole Oreo cookies
- 3 tablespoon (43 g) unsalted butter, melted
Pumpkin Basque Burnt Cheesecake Filling
- 16 oz cream cheese, room temperature
- 3/4 cup (150 g) granulated sugar
- 3 large eggs
- 3/4 cup (200 g) pumpkin puree
- 1 teaspoon (5 g) vanilla extract
- 1/3 cup (95 g) heavy cream
- 2 1/2 tablespoon (30 g) cake flour
- 1 1/2 teaspoon (3 g) ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cardamom
- 1/2 teaspoon salt
Instructions
- Prepare the pan: Line a muffin or cupcake tin with baking paper or muffin cups that extend about 1.5 inches above the rim to allow space for the cheesecake to rise.
- Make the Oreo crust (optional): In a food processor, pulse the Oreo cookies with the melted butter until fine crumbs form, keeping the filling intact. Scoop about 1 1/2 tablespoons of the mixture into each muffin cup and press down firmly using a flat-bottomed object to compact the crust evenly.
- Preheat the oven: Set your oven to 400°F (200°C) and position the rack in the center, ensuring optimal heat distribution for the Basque burnt effect.
- Cream the cream cheese and sugar: Using a mixer on medium speed, beat the cream cheese and sugar together for about 2 minutes until smooth and creamy. Scrape down the sides of the bowl to ensure even mixing.
- Add the eggs: Incorporate the eggs one at a time, beating on medium speed until each is fully combined. Scrape the bowl again, then reduce mixer speed to medium-low.
- Add wet ingredients: With the mixer on low, add pumpkin puree, vanilla extract, and heavy cream. Mix for about 30 seconds until fully combined.
- Incorporate dry ingredients: Sift together cake flour, ground cinnamon, ground ginger, ground nutmeg, ground cardamom, and salt. Add this mixture to the wet ingredients and beat on low until thoroughly combined without overmixing.
- Fill the muffin tins: Pour the batter into the prepared muffin cups, filling each about 3/4 full. Gently tap the pan on the counter to release any air bubbles.
- Bake the cheesecakes: Bake at 400°F (200°C) for about 30 minutes until the tops are dark amber, almost charred in spots, but the centers still wobble slightly when the pan is gently shaken. The cheesecakes will rise in the oven and sink slightly as they cool.
- Cool and serve: Allow the cheesecakes to cool completely in the tin on a wire rack at room temperature, letting them set fully before removing. Serve and enjoy these delicious mini pumpkin Basque burnt cheesecakes.
Notes
- The Oreo crust is optional but adds great texture and flavor; you can omit if you prefer a crustless cheesecake.
- Ensure cream cheese is at room temperature before mixing for a smoother batter without lumps.
- Don’t overbake; the center should be slightly wobbly for the perfect creamy texture characteristic of Basque burnt cheesecakes.
- Use high-quality pumpkin puree for best flavor; canned or homemade both work well.
- Allow the cheesecakes to cool fully before removing from the pan to prevent breakage.
