Скачать или смотреть Pumpkin Spice Basque Cheesecake

It's that time of the year!

1lb cream cheese (softened)
3/4cup granulated sugar
2 jumbo/extra large eggs
1/4c canned pumpkin
1/2tsp vanilla extract
1cup heavy cream
Pinch of salt
20g all purpose flour
1tbsp pumpkin pie spice


1. Line 2 x 6-inch (or 1 x 7-8inch) springform / deep cake pan with 2 sheets of overlapping parchment paper. Make sure there’s enough parchment paper overlying the edges of the pan so that the cheesecake may rise and fall. (pan size is optional depending how thick you want your cheesecake to be!)
2. Beat 1lb of cream cheese with 3/4c of granulated sugar until creamy and smooth. Scrape the edges of the bowl as well as the paddle attachment every so often to make sure everything is incorporated.
3. On medium speed (2), add 2 eggs, one at a time until fully mixed. Make sure to scrape down the sides of your bowl and paddle attachment.
4. Next, add 1/4cup of canned pumpkin. Scape down the sides of your bowl and paddle attachment and make sure the mixture is smooth and incorporated.
5. On medium-low speed (1), add 1cup heavy cream, 1/2tsp vanilla extract, and a pinch of salt. Continue to mix until creamy and smooth.
6. When the batter is well mixed, sift 20g of all purpose flour and 1tbsp of pumpkin pie spice over the top and stir until incorporated.
7. Preheat your oven to 400F. Pour your batter into the parchment-lined pan(s).
8. Place your pans on a baking sheet and bake on middle rack of your oven ~ 50mins until the tops are browned/slightly burnt, but the cheesecake is still jiggly!
9. Remove from the oven and let cool to ~ room temp. Lightly cover and chill in the fridge for several hours (or overnight).
10. Enjoy! :)

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