All the creamy tang and autumnal color of a pumpkin-flavored cheesecake, with none of the normal cheesecake drama. This twist on the classically burnt confection from northern Spain cooks up in a springform pan (no water bath required) lined with parchment paper—a dark top with cracked sides isn’t just expected, it’s very much encouraged! Warming spices like cinnamon, ginger, and cloves imbue each creamy slice with cozy, holiday-ready flavor, but the method makes it simple enough to tackle any chilly fall day. Serve with amaro-spiked whipped cream for a bittersweet, boozy note.
Cook’s note: Room temperature ingredients are really important while making this recipe as they help ensure a smooth and velvety batter. Let your cream cheese sit on the counter until it’s fully soft before setting up your mixer; if you need to bring eggs to temp in a flash, submerge them in a glass of warm water on the counter for 10 minutes.
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What you’ll need
9" Springform Pan
$20 $17 At Amazon
Canned Pumpkin
$12 At Amazon
Recipe information
Total Time
1 hour 20 minutes
Yield
12 servings
Ingredients
Special equipment
Preparation
Step 1
Place a rack in middle of oven; preheat to 400°. Line pan with 2 large overlapping sheets of parchment paper, creasing and crunching as needed so parchment comes at least 2" above top of pan all the way around. Place on a rimmed baking sheet. Beat three 8-oz. packages cream cheese, room temperature, and 1½ cups (300 g) granulated sugar in the bowl of a stand mixer fitted with the paddle attachment on medium speed, scraping sides of bowl as needed, until no lumps remain, about 2 minutes. Add one 15-oz. can pure pumpkin purée and mix just to combine, about 30 seconds. Scrape down sides of bowl, then add 3 large eggs, room temperature, and 1 large egg yolk, room temperature, one at a time, beating after each addition until incorporated before adding more.
Step 2
Reduce speed to medium-low and, with motor running, add 1 Tbsp. ground cinnamon, 1 tsp. vanilla bean paste or vanilla extract, ½ tsp. ground ginger, ¼ tsp. ground cloves, ¼ tsp. ground nutmeg, 2 cups heavy cream, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt; beat until combined, about 30 seconds. Turn off motor and sift in ⅓ cup (42 g) all-purpose flour with a fine-mesh sieve. Beat on low speed just until combined, about 15 seconds. Scrape down sides of bowl and continue to beat batter until smooth and silky, about 10 seconds more. Scrape batter into prepared pan.
Step 3
Bake cheesecake until deep golden brown on top but still very jiggly in the center, about 1 hour. Transfer pan to a wire rack and let cheesecake cool (it will collapse drastically as it cools). Unmold cheesecake, then carefully remove parchment paper and discard. Transfer to a platter.
Step 4
Whisk 2 tsp. powdered sugar, a pinch of kosher salt, and remaining ½ cup heavy cream in a small bowl until soft peaks form. Add 2 Tbsp. amaro if using and whisk until cream returns to soft peaks. Slice cheesecake and serve topped with amaro whipped cream.
Do Ahead: Cheesecake can be baked 1 day ahead. Let cool, then cover and chill. Bring to room temperature before unmolding.
Recipe notes
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