Mini Pumpkin Basque Burnt Cheesecake

Up close of a pumpkin cheesecake on a plate with a spoon

Mini Pumpkin Basque Burnt Cheesecake

This ultra-creamy mini burnt basque pumpkin spice cheesecake recipe is packed with rich pumpkin spices, a chocolatey oreo crust, with a gorgeous caramelized top! These mini burnt basque cheesecakes are easy to bake and will be the best pumpkin spice dessert you will have all season.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 30

Total Time 50

Servings cheesecakes

Calories 210kcal

Author Takes Two Eggs

Ingredients

Oreo Crust (Optional)

20 whole Oreo cookies
3 tablespoon (43 g) unsalted butter melted

Pumpkin Basque Cheesecake

16 oz cream cheese room temperature
¾ cup (150 g) granulated sugar
3 large eggs
¾ cup (200 g) pumpkin puree
1 teaspoon (5 g) vanilla extract
⅓ cup (95 g) heavy cream
2 ½ tablespoon (30 g) cake flour
1 ½ teaspoon (3 g) ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground cardamom
½ teaspoon salt

Instructions

Oreo Crust (Optional)

Prepare the pan. Line the muffin/cupcake tin with baking paper or muffin cups that extend about 1.5″ above the tin.
Pulverize the Oreos with butter. In a food processor, add the Oreos and melted butter and pulse until the cookies are reduced to a fine crumb. You do not need to remove the filling from the oreo cookies
Line the bottom of the muffin tin. Scoop out about 1 1/2 tablespoons of the oreo crumb and spread the mixture evenly onto the bottom of the tin. Press down firmly to compact the crust. You can use a flat bottomed shot glass to make an even crust.

Pumpkin basque

Prepare the oven. Preheat your oven to 400°F (200°C). Place the rack in the center of the oven.
Cream the cream cheese and sugar. Beat sugar and cream cheese together on medium speed until smooth and creamy for about 2 minutes. Scrape down the sides of the bowl.
Incorporate the eggs one at a time. Add eggs one at a time and beat on medium until smooth and fully incorporated. Scrape the bowl again then reduce the speed of the mixer to medium-low.
Add the wet ingredients. While the mixer is on low, add the pumpkin, vanilla, and heavy cream and mix until combined about 30 seconds.
Add the dry ingredients. Sift together the flour, cinnamon, ginger, cardamom, and salt into the mixing bowl and beat on low to thoroughly combine.
Fill the tins and bake. Fill each muffin tin about 3/4 full. Tap the pan on the counter to release any air bubbles. Bake at 400°F 200°C for about 30 minutes or until the top is dark amber and almost charred at parts but the middles still have a wobble to them when you give the pan a jiggle. The cheesecakes will rise in the oven and then sink down when taken out of the oven.
Cool and serve. Let cool in the tin fully on a wire rack at room temperature to allow the cheesecake to set. Remove from the baking tin and enjoy!

Notes

Line the muffin tin! Make sure to line the muffin tin otherwise the cheesecakes won't release. If using parchment paper instead of baking cups, I recommend double-lining the tins so that there aren't any unlined parts that will stick
Use room-temperature ingredients! This helps in creating that smooth, evenly-baked cheesecake.
Skip the water bath: a basque cheesecake does not require a water bath. The cake is supposed to rise, and fall and have all of those beautiful imperfect ridges and rustic cracks.
Keep an eye on the top of the cheesecake: Different ovens will brown cheesecakes at different rates. So I recommend keeping an eye on the cheesecake during the final 15-20 minutes of baking to reach your optimally desired level of burnt color. If it starts to get too dark, just gently lay a piece of aluminum foil over the cheesecakes. Alternatively, if it is not dark enough, turn on the broil for 30 seconds to 1 minute.
Storage Instructions: You can store these mini basque pumpkin spice cheesecakes in an airtight container in the refrigerator for up to 3 days. Alternatively, you can store them in the freezer in an airtight container for up to 1 month.

Nutrition