This creamy, perfectly spiced crustless pumpkin cheesecake is the ultimate Spanish Thanksgiving dessert! This recipe is inspired by the amazing burnt Basque cheesecake in San Sebastian. You'll love each bite of this wonderful cheesecake!
If you're looking for more Thanksgiving recipes, try these ones for pumpkin bisque and sherry spiked pecan pie.
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Introduction
I was never a big fan of cheesecake -- it was too dense and heavy, and often tasted like eating a tub of cream cheese with some jam on top. Spanish style cheesecakes are nothing like this. More like a cross between a cheesecake and a flan, most Spanish cheesecakes have very few ingredients and don't bother with a crust or toppings.
When writing recipes for a holiday-themed, e-cookbook of Spanish recipes, I knew we had to include a seasonal cheesecake recipe. I worked to develop an easy crustless pumpkin cheesecake based on the burnt Basque cheesecake we all know and love. The result is this creamy and delicious crustless pumpkin cheesecake that would make the perfect addition to your Thanksgiving table this year.
Ingredients
This recipe is so simple that it only uses a handful of ingredients. You'll need only six ingredients (plus spices) for this incredible dessert! Here's the key ingredients you'll need:
- Flour: If you want to make this cheesecake gluten-free, simply omit the flour. It won't have too much of an effect on the final result!
- Sugar: You can cut back the sugar slightly, though I wouldn't say the cake is overly sweet.
- Cream Cheese: The recipe calls for the Philadelphia brand because that's what Bar La Viña uses in their recipe! But you can use any cream cheese you'd like, and even substitute with other cream cheeses, such as mascarpone.
- Eggs: This recipe uses a lot of eggs, make sure they're the best quality you can find!
- Spices: I like the simplicity of cinnamon and a touch of nutmeg, but you can use any pumpkin pie spice blend you prefer.
See recipe card for full information on ingredients and quantities.
How to Make Crustless Pumpkin Cheesecake
If you’d like to see the full ingredients and instructions, scroll to the bottom of the post for the printable recipe card.
- Place all the cheesecake ingredients into a large bowl. (image 1)
- Mix until well combined with an electric mixer, whisk, or spoon. (image 2)
- Pour the filling into a 10-inch springform pan that's been lined with parchment paper. (image 3)
- Bake at 410°F (210°C) for 35-50 minutes--depending upon how runny you want the center to be. Bake longer for a firmer set cheesecake. (image 4)
- When the cheesecake is brown and still wiggly in the center, remove it from the oven and let it cool on the counter for an hour. Then, transfer it to the fridge to cool completely before removing it from the parchment-lined tin. (image 5)
- Slice and serve immediately. Especially if the cheesecake is soft-set, it may start to lose its shape when unmolded. Enjoy! (image 6)
Recipe FAQs
This crustless pumpkin cheesecake has a pumpkin filling with a delicate balance of spices and a delightfully soft, creamy texture. There's no crust, so it's easily gluten-free!
Yes, you definitely can! Cheesecake freezes particularly well. I recommend flash-freezing the cheesecake in the tin, then remove it from the tin and wrap it in two layers of plastic wrap, and then in foil.
Serve
This crustless cheesecake makes the perfect addition to your holiday dessert table. It should be served cold or room temperature and goes great with a sweet dessert wine like a Spanish Moscatel or Pedro Jimenez sherry, or a glass of port wine.
Expert Tips
- You can use a smaller pan for a higher cheesecake, but may need to bake longer so that the center isn't too runny.
- If you want to make this cheesecake gluten-free, simply omit the flour. It won't have too much of an effect on the final result!
- You can cut back the sugar slightly, though I wouldn't say the cake is overly sweet.
- I used Philadelphia cream cheese because that's what Bar La Viña uses in their recipe, but you can use any cream cheese you'd like, and even substitute with other cream cheeses, such as mascarpone.
- Don't unmold the cheesecake until you're ready to serve it. Especially if it's soft-set, it will start to lose its shape when its unmolded and sliced.
More Simple Spanish Desserts
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Crustless Pumpkin Cheesecake
Ingredients
- 1.65 pounds Philadelphia cream cheese or any other cream cheese, such as mascarpone
- 7 eggs
- 1 cup pumpkin purée either fresh or canned
- 1 tablespoon ground cinnamon
- 1 pinch ground nutmeg or other warming spices
- 2 cups granulated sugar
- 1 tablespoon flour
- 6.5 fluid ounces heavy cream equal to â…˜ cup
Instructions
- Preheat the oven to 410°F (210°C). Line a 10 inch (25 cm) springform pan or round baking pan with enough wax or parchment paper that it extends past the edges of the pan. This will help you remove the cheesecake from the pan later on, and will prevent it from sticking.
- Using an electric mixer, a whisk, or a metal spoon (the classic La Viña way!) combine all the ingredients in a large bowl until smooth and creamy.
- Bake on the center rack for 35-50 minutes. The cake will rise quite a bit, but it will settle when it’s out of the oven. If you like your cheesecake just cooked through, bake for 40-45 minutes, and if it isn't quite burnt enough on top, turn the heat up for another minute or two, being careful it doesn't burn too much! If you like the center very runny, remove at 35 minutes.
- When the cake is brown and almost burnt looking, turn the oven off. The center shouldn’t be completely set. It will wiggle a lot when you move the pan, like Jello.
- Let it cool on the counter for an hour or so, then refrigerate until completely cooled, at least a few hours.
- Once it's completely cooled, remove the cheesecake from the tin and peel away the parchment paper. Don’t remove the cheesecake from the tin until it’s ready to be served, as it can start to lose its shape.
- Enjoy this crustless pumpkin cheesecake right after slicing, either cold or at room temperature, with a sweet glass of Pedro Ximénez sherry.
Notes
- You can use a smaller pan for a higher cheesecake, but may need to bake longer so that the center isn't too runny.
- If you want to make this cheesecake gluten-free, simply omit the flour. It won't have too much of an effect on the final result!
- You can cut back the sugar slightly, though I wouldn't say the cake is overly sweet.
- The recipe calls for the Philadelphia brand because that's what Bar La Viña uses in their recipe! But you can use any cream cheese you'd like, and even substitute with other cream cheeses, such as mascarpone.
Nutrition
Photography by Giulia Verdinelli
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