Basque burnt pumpkin cheesecake

I just realized i haven't posted any pumpkin recipe this fall🙄 but no worries the season is not over yet! I've created a few pumpkin recipes for you and i just want to get them posted before holiday baking season takes over.
The pumpkin saga starts with this cheesecake, one of the best cheesecakes i've ever made and i make a lot of cheesecake!

With a soft and creamy texture not overly sweet this easy pumpkin recipe is perfect for fall baking.It is made with homemade butternut squash puree,enhanced with a subtle blend of cinnamon and nutmeg then baked until is burnt on top!YUM!
I prefer to make my own pumpkin puree,to me texture and flavor are different from canned one.I tested several types of pumpkins(from those i found available in Portugal) and butternut squash was more flavorful and sweeter than others that's why i highly recommend to use this one!
In case you'll use store bought pumpkin puree the texture and taste will be slightly different,more dense and probably less sweet and you may need to adjust the amount of sugar,also the amount of cinnamon and nutmeg if you like a strong warm spices flavor.

Prep Time:  
Cooking Time:1h30 
Yield:8-10 portions


For the cheesecake:
  • 600g cream cheese,drained and room temperature
  • 400g butternut squash puree
  • 150m heavy cream,room temperature
  • 140g caster sugar
  • 4 large eggs
  • 40g all-purpose flour
  • 1/2 tsp  ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/8 tsp salt

For pumpkin puree:
  • pumpkin or squash of your choice,i used butternut squash approx.800-900g


For pumpkin puree:
  • Preheat oven to 180ºC/350ºF (convection/fan forced mode)
  • With a spoon remove the seeds of squash then place the butternut cut side down onto a large baking try lined with parchment paper.
  • Bake for approx 55-65 minutes until tender,when you press it with your finger it leaves an indentation.
  • Allow to cool completely then spoon the flash into a bowl.
  • You can mash it in a food processor but i prefer to pass it through a mesh sieve for a smooth,creamy texture.
  • If you choose this way,place a mesh sieve on top of a large bowl and put pumpkin flesh in pressing it through with the back of a spoon.
  • After that,put squash puree in another sieve over a large bowl and let it stand for 20-25 minutes to drain excess liquid.After this time,measure the quantity called for in recipe. 

For the cheesecake:
  • Preheat oven to 200ºC/400ºF
  • Butter and line with parchment paper a 20cm springform pan. 
  • Add cream cheese and sugar to a large bowl and whisk with a mixer at medium speed until smooth,lumps free and sugar has dissolved,about 2 minutes.
  • Beat in pumpkin puree,cinnamon,nutmeg and salt.
  • Add egg,one at time,beating for 10-15 seconds before adding the next one.
  • Add cream and beat just until combined.
  • Sift the flour on top and beat on low speed until incorporated.
  • Pour batter into prepared pan and bake for 60-65 minutes or until deeply golden brown on top but still very wobbly in the center.It will colapse a bit but that's ok!
  • Allow to cool completely then carefully peel away parchment paper from sides of cheesecake.
  • Slice and serve at room temperature with some whipped cream on top and a dash of cinnamon.
  • Store leftovers in the fridge for up to 3 days.

That's all, folks!

If you make this recipe,please let me know how it turned out!
Post your version on  instagram,tag @lady.j.bakes or leave me a comment below!