Crustless Pumpkin Cheesecake

5 from 5 votes

Crustless Pumpkin Cheesecake

This easy and delicious crustless cheesecake is inspired by the famous burnt Basque cheesecake recipe. It adds fresh pumpkin purée and fall spices to make it the perfect holiday dessert.

Prep Time15

Cook Time45

Total Time1

Course: Dessert

Cuisine: Basque

Diet: Vegetarian

Servings: people

Calories: 538.9kcal

Author: Lauren Aloise

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 ⅘ cup

US Customary - Metric

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