RECIPE
For those whose favorite flavors combine cheese, herbs, and warm savory spices, and prefer simplicity when it comes to desserts, this Pumpkin Basque cheesecake is going to be your new fall favorite.
Basque cheesecake comes from San Sebastian, Spain. It’s a crustless, no-fuss dessert baked at a high temperature until it has a cracked caramelized crust on top, while the center stays creamy. Not only is it incredibly easy to make, but it also embraces an approach that leads to a more charming rustic look, the process is totally free from the perfectionism of traditional cheesecakes and thus, totally easy.
This earthy and warm fall cinnamon basil pumpkin variation takes the rustic simplicity and transforms it further into a beautiful, flavorful artistic expression that will wow your holiday table. The cinnamon basil spent blooms are optional, but if you have them, try it.
For the pie spice:
2 tablespoons ground cinnamon
½ teaspoon vanilla powder (optional)
1 teaspoons ground ginger
1 teaspoon ground nutmeg
1 teaspoon ground all spice
½ teaspoon ground clove
½ teaspoon ground white pepper
¼ teaspoon ground cardamom
¼ teaspoon ground mace
½ cup sugar in the raw
¼ cup spent cinnamon basil blooms (stem removed)
For the Cheesecake:
32 ounces (4 8-ounce packs) room temperature cream cheese
1 cup sugar
3 ½ teaspoons of Nissa’s Pie Spice (see recipe below)
6 eggs
1 egg yolk
1 ½ cup heavy cream
¼ cup flour
1 cup pumpkin puree (I like to roast and mash my own)
1 ½ teaspoons pure vanilla extract
Pinch of salt ( ¼ teaspoon My Herbal-Roots Cinnamon Basil Pie Spice Baking Salt plus a pinch for the top)
Mix the spices and sugar in a small bowl. Add the sugar, spent blooms and spice to a large metallic heavy bottom skillet on low heat. The sugar mixture should be thin across the pan. Gently and slowly let the sugar cook stirring often so that the sugar isn’t melting. The sugar mixture will begin to smell caramelized, and the process can take anywhere between 6-12 minutes total. Most importantly you want to stop before the structure of the begins to change into liquid.
For the Cheesecake:
Preheat the oven to 400°F.
Line a 9-inch springform pan with two 12 x 16 pieces of parchment paper, ensuring they overlap and extend over the top of the pan.
In the bowl of a stand mixer, fitted with a paddle attachment, beat the cream cheese until it becomes smooth and creamy. Add the sugar, spices and salt and continue beating at high speed until the sugar is fully dissolved, making sure to scrape down the sides of the bowl as needed. On low speed, add the eggs one at a time, including the yolk, ensuring thorough mixing after each addition.
Add the cream and blend it into the mixture. Sift the flour into the cheesecake batter and mix on low until no lumps are visible. Add the pumpkin and continue to blend until totally smooth.
Pour the batter into the prepared pan, then place the pan on a large baking sheet. Transfer the pan to the preheated oven and bake for approximately 60 minutes. The cheesecake should take on a dark golden hue but still have a slight wobble when gently nudged.
Allow the cheesecake to cool completely, then store it in the refrigerator overnight to set up.
Adding a pinch My Herbal-Roots Cinnamon Basil Pie Spice Baking Salt can be lovely.
The pie spice recipe makes about a cup of spice. Store it in a cool dry place and use all fall and winter. The cheesecake should be prepared a day prior to eating so it has time to set and firm up.Adding a pinch My Herbal-Roots Cinnamon Basil Pie Spice Baking Salt can be lovely.
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