← Back to recipes

pumpkin-pie-cheesecake

Get ready for a mouthwatering journey that began in the picturesque Basque Country of northern Spain, where dreams of creaminess came to life. This cheesecake, known as "tarta de queso" or "burnt cheesecake," is a culinary revelation. Say goodbye to the traditional New York-style cheesecake; this rustic masterpiece steals the spotlight with its velvety texture and tantalizingly caramelized exterior that will make your knees weak. And the best part? No crust! Yes, you heard it right—we're simplifying the process without sacrificing an ounce of flavor. Just blend all the divine ingredients, pour the luscious batter into a parchment paper-lined cake pan, and voila! Your taste buds are in for an exhilarating ride. But wait, there's more. As pumpkin is the absolute fall obsession here in the US, I've infused this cheesecake with pumpkin spice and pumpkin puree. It's a delicate combination that warms your heart for pumpkin season while maintaining the lightness, creaminess, and indulgence of the classic Basque cheesecake. And the best part? It's an easy cake to make. You should give it a try ASAP!

Ingredients