If you’re staring at leftover Halloween pumpkins and feeling guilty about tossing them, while also thinking about what to bring to the Thanksgiving dessert table, I’m right there with you. That’s exactly how this easy Pumpkin Basque Cheesecake comes to rescue the day! It’s simple, cozy, and lets the pumpkin really shine.
I’ve tweaked the traditional recipe to make it a bit lighter: monkfruit sweetener/stevia instead of sugar, and sour cream (18% fat) in place of heavy cream (36% fat) for a slightly healthier cake with tangier flavor. The result is a gently sweet, well-balanced cheesecake with real pumpkin flavor in every bite.
Ingredients
For a 7.5–8 inch cake
- 293g cream cheese, at room temperature
- 50g monkfruit sweetener/stevia or 45g sugar
- 20g cornstarch
- 333g sugar-free pumpkin purée, at room temperature
- 200g sour cream at room temperature
- 5 eggs, at room temperature
- A few drops of lemon juice
- Pinch of salt
Instructions
- Step 1: Bring the pumpkin purée, cream cheese, sour cream, and eggs to room temperature so they blend smoothly.
- Step 2: Line your baking pan with parchment paper and preheat the oven to 230°C / 446°F.
- Step 3: Beat 293g cream cheese until softened. Add 50g monkfruit sweetener/stevia and 20g cornstarch, mixing until smooth.
- Step 4: Whisk in 333g pumpkin purée and 200g sour cream until fully combined.
- Step 5: Add the eggs one at a time, mixing just until incorporated—avoid over-whisking.
- Step 6: Stir in a few drops of lemon juice and a pinch of salt.
- Step 7: Strain the batter to remove any fibers or lumps for a silky texture, and use a folk/chopstick to poke any visible bubbles
- Step 8: Bake for 30 minutes, and try to jiggle the cake, it should be wobbly ~2-3cm from the edge of the cake. If the top isn’t caramelized, switch to broil for a minute or two and watch closely.
- Step 9: Cool at room temperature, then chill in the fridge for at least 4 hours before serving.
READY TO SERVE!
