Mini Burnt Basque Pumpkin Cheesecake

Mini burnt Basque pumpkin cheesecakes combine the rich, creamy texture of Basque cheesecake with the cozy flavor of pumpkin. These small-scale desserts are caramelized on the top and soft in the center, making them a sophisticated fall treat.

Why You’ll Love This Recipe

These cheesecakes require no crust, minimal equipment, and are incredibly forgiving to make. The slightly burnt exterior contrasts with the velvety, spiced pumpkin interior, resulting in a dessert that’s rustic and refined at once.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Cream cheese
• Granulated sugar
• Eggs
• Pumpkin purée
• Heavy cream
• All-purpose flour
• Pumpkin pie spice
• Vanilla extract
• Salt

Directions

1. Preheat oven to 425°F (220°C). Line muffin tins with parchment paper cups.
2. Beat cream cheese and sugar until smooth.
3. Add eggs one at a time, mixing after each addition.
4. Add pumpkin purée, cream, vanilla, spice, and salt; mix until fully incorporated.
5. Sift in flour and fold gently.
6. Pour into lined muffin tins, filling nearly to the top.
7. Bake for 20–25 minutes until the tops are deeply golden and slightly cracked.
8. Cool completely; centers will fall slightly as they set.

Servings and timing

• Servings: 6–8 mini cheesecakes
• Prep time: 15 minutes
• Bake time: 25 minutes
• Cooling time: 1 hour
• Total time: About 1 hour 45 minutes

Variations

• Maple Pumpkin: Add a touch of maple syrup for autumn warmth.
• Chai Spiced: Use chai spices instead of pumpkin spice.
• Chocolate Swirl: Add a swirl of melted chocolate to the batter.
• No Flour: Make it gluten-free by omitting flour.

Storage/reheating

Store in an airtight container in the refrigerator for up to 4 days.
Best served chilled or at room temperature. Do not reheat.

FAQs

Why is it called “burnt” Basque cheesecake?

It’s baked at high heat for a dark, caramelized top and creamy interior.

Do I need a water bath?

No, Basque cheesecake is baked dry for a rustic look and taste.

Can I make it crustless?

It is meant to be crustless for a custard-like texture.

Why does it sink in the center?

It’s normal and part of its rustic appearance.

Can I use low-fat cream cheese?

Full-fat is best for texture and flavor.

Can I freeze them?

Yes, freeze individually wrapped and thaw overnight in the fridge.

Can I make one large cheesecake?

Yes, adjust baking time to 45–50 minutes for a 6-inch pan.

How do I prevent cracking?

Cracks are expected and part of the aesthetic.

Can I use fresh pumpkin?

Yes, but strain to remove excess moisture.

Are these suitable for kids?

Yes, they’re mild and creamy with seasonal spice.

Conclusion

Mini burnt Basque pumpkin cheesecakes are an elegant, fuss-free dessert perfect for fall. With their caramelized tops and rich centers, they’re sure to impress with minimal effort.

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