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Who knew that combining the rustic charm of Basque burnt cheesecake, also known as Spanish Cheesecake, with the cozy flavors of pumpkin could be such a game-changer in the world of desserts? This easy low-carb pumpkin cheesecake is more than just a treat; it’s a celebration of flavors that brings a healthy twist to your dessert table.
Imagine the creamy richness of traditional cheesecake fused with the warm, spiced notes of pumpkin. It’s the kind of dessert that makes you feel good about indulging, especially when it fits right into your keto or gluten-free lifestyle. And the best part? You don’t need to be a pro in the kitchen to whip this up. This recipe is all about simplicity and big flavors, perfect for those times when you want something special without any fuss.
Why You’ll Love This Recipe
- Low-Carb & Gluten-Free: Fits perfectly into your keto lifestyle.
- No Crust, No Fuss: Simple and straightforward to make.
- Rich Pumpkin Flavor: Ideal for pumpkin lovers.
- Perfectly Caramelized: Unique burnt top, unlike any other cheesecake.
- Versatile Dessert: Great for any occasion, from family gatherings to cozy nights in.
Ever wondered about Basque Burnt Cheesecake? Originating from Spain’s Basque region, this cheesecake is famous for its caramelized, almost burnt top. Unlike regular cheesecake, it has a bold, dark surface – but it’s not actually burnt. This dark exterior is caramelized for a rich flavor, while the inside remains wonderfully creamy. Our pumpkin version adds a low-carb twist, making this unique dessert even more irresistible!
Ingredients & Substitutions
Heads up: For exact measurements, see the recipe card below.
Creating this scrumptious low-carb pumpkin cheesecake is so easy with just a handful of ingredients. Here’s what you’ll need:
- Full-Fat Cream Cheese: The base of our creamy, rich cheesecake.
- Heavy Whipping Cream: Adds smoothness and body.
- Pumpkin Puree: Brings the quintessential pumpkin flavor. Opt for unsweetened. You can use canned or easily make your own pumpkin puree.
- Granulated Low-Carb Sweetener: Sweetens the cheesecake without the carbs. Allulose works best for caramelization.
- Eggs: Bind the ingredients and add to the cheesecake’s texture.
- Pumpkin Pie Spice Mix: Provides the warm, cozy spice notes. You can even make your own pumpkin pie spice mix at home.
- Pinch of Sea Salt: Enhances all the flavors.
- Coconut Flour: A low-carb flour alternative for a bit of structure.
- Butter or Coconut Oil: For greasing the pan, ensuring easy release.
Yes, absolutely! If coconut flour isn’t your thing, or you just don’t have it on hand, almond flour is a great substitute. Use about ⅔ to ¾ cup of almond flour to replace the 3 tablespoons of coconut flour in the recipe. This switch keeps the cheesecake low-carb while giving it a slightly different texture and nutty flavor.
No worries! While Allulose is fantastic for achieving that perfect caramelization on top, you can definitely use other sweeteners. Erythritol-based sweeteners like Swerve, xylitol, or even a bit of stevia can work well. Just keep in mind that each sweetener might alter the texture and flavor slightly. Erythritol, for instance, tends to have a cooling aftertaste and will not caramelize like Allulose.
How To Make Low-Carb Pumpkin Basque Burnt Cheesecake
Prepare the Pan. Start by greasing an 8-inch (20 cm) springform pan with butter or coconut oil. Line it with parchment paper, ensuring it sticks to the sides. This setup is crucial for achieving the cheesecake’s unique texture and easy release once baked.
Make the Filling. In a mixing bowl, combine the cream cheese, heavy whipping cream, pumpkin puree, your choice of sweetener, eggs, pumpkin pie spice mix, and a pinch of sea salt. Use an electric mixer to blend everything until you achieve a smooth, creamy consistency. Add the coconut flour (or almond flour if you’ve opted for that) and mix again. This step is all about getting that perfect, lump-free cheesecake batter.
Bake the Cheesecake. Pour the cheesecake mixture into your prepared pan. Smooth the top with a spatula. Place the pan in a preheated oven at 400°F (200°C) if you’re using a fan-assisted oven, or 425°F (220°C) for conventional settings. Bake for about 55 to 70 minutes. Look for a dark, caramelized top and a slightly jiggly center – that’s when you know it’s done. Remember, the exact baking time may vary depending on your oven, so keep an eye on it!
Cooling and Serving. After baking, let the cheesecake cool down in the pan. This step is essential as the cheesecake sets further during cooling. Once it’s at room temperature, carefully unmold and peel away the parchment paper. Slice it into wedges and serve. Basque Burnt Cheesecake is best enjoyed at room temperature, but you can also refrigerate it for up to 5 days.
Tips for Best Low-Carb Pumpkin Basque Burnt Cheesecake
- Watch the Baking Time: The key to perfect Basque Burnt Cheesecake is its top. Bake until it’s dark and caramelized, but not too long that it becomes bitter. Around 55-70 minutes should do, but keep an eye on it!
- Room Temperature Ingredients: For the smoothest batter, ensure all your ingredients, especially cream cheese and eggs, are at room temperature before mixing.
- Proper Mixing: Avoid overmixing once you add the eggs. Mix just enough to combine, as overmixing can introduce too much air and affect the texture.
- The Jiggle is Good: Don’t worry if the center of your cheesecake still wobbles a bit when you take it out of the oven. It will set as it cools.
- Lining the Pan: Make sure the parchment paper sticks out a bit over the top of the pan. It gives the cheesecake room to rise and creates its characteristic rustic look.
- Cooling is Crucial: Let the cheesecake cool completely in the pan before slicing. This patience pays off with the perfect texture and flavor.
How to Convert This Recipe to Fit a 10-inch Pan
This recipe uses an 8-inch (20 cm) springform pan. If you have a 10-inch (25 cm) springform pan, use the following amounts and bake for 60 to 75 minutes:
- 2 lbs full-fat cream cheese (900 g)
- 1 ½ cups heavy whipping cream (360 ml)
- 1 ½ cups unsweetened pumpkin puree (300 g)
- 1 cup granulated Allulose, Erythritol or Swerve (200 g)
- 6 large eggs
- 1 ½ tbsp pumpkin pie spice mix
- 4 tbsp coconut flour (32 g)
- pinch of sea salt
- 1 tbsp unsalted butter for greasing (14 g)
Storage Instructions
Your low-carb pumpkin cheesecake will stay fresh and delicious for up to 5 days when stored in the refrigerator. Just make sure to keep it in an airtight container or a container tightly wrapped in cling film to maintain its flavor and texture.
Yes, you can freeze the cheesecake! Wrap individual slices or the whole cheesecake securely in plastic wrap and then in aluminum foil. It can be frozen for up to two months. To enjoy, simply thaw it overnight in the fridge before serving.
Tools for Low-Carb Pumpkin Basque Burnt Cheesecake
- Springform Pan: Essential for this recipe. An 8-inch (20 cm) springform pan, or a pan with removable bottom, are ideal as it allows the cheesecake to cook evenly and provides the easy release necessary for this style of dessert.
- Electric Mixer: A key tool for achieving the smooth, creamy texture of the cheesecake batter. An electric mixer ensures all ingredients are thoroughly blended without lumps.
Low-Carb Pumpkin Basque Burnt Cheesecake
Ingredients
- 1.3 lbs cream cheese (full-fat)
- 1 cup cream (heavy whipping)
- 1 cup pumpkin puree (unsweetened)
- ¾ cup granulated Allulose (or Erythritol or Swerve)
- 4 large eggs
- 1 tbsp pumpkin pie spice mix
- pinch of sea salt
- 3 tbsp coconut flour
- 1 tbsp butter or coconut oil (for greasing)
Instructions
- Set your oven to
400 °F (200 °C), or 425 °F (220 °C). Grease your 8-inch (20 cm) springform pan with butter or coconut oil, line with parchment paper, and set aside. - In a large bowl, add cream cheese, pumpkin puree, heavy whipping cream, sweetener, eggs, pumpkin pie spice mix, and a pinch of sea salt. Blend with an electric mixer until you achieve a smooth consistency.
- Sprinkle in coconut flour and blend again until just combined. Be careful not to overmix.
- Pour the batter into the prepared pan. Gently tap the pan on the counter to remove any air bubbles. Place in the oven and bake for 45 to 60 minutes, until the top is caramelized and the center has a slight jiggle.
- Remove from the oven and let it cool at room temperature. The center will sink slightly as it cools, forming a dip with a raised edge.
- Once cooled, release the springform clasp, remove the cheesecake, and gently peel off the parchment paper. Slice into portions and serve. For the best flavor and texture, let the cheesecake come to room temperature before enjoying.
Nutrition
Notes
- Serving Size: 1 slice.
- Serving Suggestion: Let it set completely in the pan before slicing. Serve at room temperature for the best flavor profile.
- Sweetener Selection: Allulose is preferred for a deeper caramelization, but erythritol or Swerve are fine alternatives.
- Caramelization is Key: Aim for a dark top but avoid overbaking.
- Smooth Batter: Room temperature ingredients ensure a lump-free mix.
- Don’t Overmix: Post-egg addition, mix just enough to combine.
- Parchment Paper: Extend it above the pan’s rim for easy cheesecake removal.
- Storage: Keep refrigerated in an airtight container for up to 5 days, or wrap and freeze for up to two months. Thaw in the fridge overnight before serving.
Wow, loved this pumpkin cheesecake! Quick and yummy 😋. Can I use almond flour instead of coconut flour? I just don’t like it as much and don’t buy it. This cheesecake was great though, I couldn’t tell it was there.
Of course! Check the tips for swaps 🙂