Pumpkin Burnt Basque Cheesecake

Recipe notes: 

• This recipe was adapted from this recipe by Zoë François, with the addition of more spices and brown sugar

• You can use a stand mixer or regular whisk for this recipe

Ingredients:

• 660 grams or 3 cups cream cheese

• 150 g or 3/4 cup sugar

• 75 or 1/3 cup brown sugar

• 244 g or 1 cup pumpkin puree

• 180 g or 3/4 cup sour cream

• 1 tbsp vanilla

• 3 eggs

• 3 egg yolks

• 25 g or 3 Tbsp flour

• 1 1/2 tsp cinnamon

• 1/2 tsp ginger

• 1/2 tsp cloves

• 1 tsp nutmeg

• 1/2 tsp salt

Instructions:

1. Preheat oven to 475℉/ 240C.

2. Grease an 8-inch x 3-inch tall springform pan with neutral oil, and line the bottom of the pan with a circle of parchment paper. 

3. In a large bowl, mix the cream cheese on medium speed for about 1 minute with a hand mixer. Scrape down the sides of the bowl.

4. Add the sugar and mix for another minute, and again scrape down the sides of the bowl. 

5. Mix in the pumpkin, sour cream, and vanilla on medium speed until evenly mixed. 

6. Add the eggs and yolks one at a time until well combined, scraping down the sides of the bowl after each.

7. In a separate small bowl, combine the flour, spices and salt. Add 1 cup of the cream cheese mixture to the flour and whisk until you have a paste. Add this back into the bowl of cream cheese and mix until blended.

8. Pour the cheesecake batter into the prepared pan.

9. Bake for about 20 to 25 minutes or until the top has a nice dark golden color. The center will still be wobbly.

10. Cool completely, and then put it into the fridge for several hours, or ideally overnight. 

11. Slice with a knife dipped in hot water and wiped clean after each slice. Enjoy!