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Mini Burnt Basque Pumpkin Cheesecake

Mini Burnt Basque Pumpkin Cheesecake combines the rich, creamy texture of traditional Basque cheesecake with the cozy, spiced flavors of pumpkin, creating a perfect fall treat. These mini-sized cheesecakes are sure to impress at any gathering with their signature burnt top and smooth, flavorful filling.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 3 hours 40 minutes
Servings: 12 Cheesecakes
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup pure pumpkin puree
  • 1 cup cream cheese room temperature
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1/2 cup heavy cream
  • 1/4 cup all-purpose flour
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • Pinch of salt

Equipment

  • Muffin tin
  • Parchment paper cups
  • - Electric mixer
  • Mixing bowls
  • Cooling rack

Method
 

  1. Preheat the oven to 425°F (220°C). Line a muffin tin with parchment paper cups.
  2. In a large mixing bowl, beat the cream cheese and sugar with an electric mixer until smooth and creamy.
  3. Mix in the pumpkin puree until fully incorporated and smooth.
  4. Add the eggs, one at a time, mixing well after each addition.
  5. Pour in the heavy cream and vanilla extract, mixing until smooth.
  6. Gently fold in the flour, cinnamon, nutmeg, cloves, and salt.
  7. Evenly distribute the batter among the parchment-lined muffin cups, filling each about three-quarters full.
  8. Bake for 20-25 minutes, or until the tops are golden brown and slightly burnt, with the centers still gently jiggling.
  9. Let the cheesecakes cool in the tin for 10 minutes before transferring them to a cooling rack.
  10. Refrigerate for at least 3 hours before serving (overnight for best results).

Notes

You can adjust the spice levels according to your preference; add more cinnamon or a splash of ginger for extra warmth.
These cheesecakes can be made ahead of time, and their flavor will intensify after resting overnight.
If you don’t have individual parchment cups, you can also use a springform pan but adjust the baking time accordingly.

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