Basque-Style Pumpkin Cheesecake

1. Stage

Preheat the oven to 425°F. Position a rack in the middle of the oven.

2. Stage

Prepare the baking pan: Using your hands, grease a 9-inch springform baking pan with oil on the bottom and sides. Line the pan with 2 sheets of parchment, such that the edges of the parchment extend at least 2 inches above the pan. The cheesecake will rise considerably, and the parchment helps prevent it from spilling over. Place the parchment-lined springform pan on top of a half-sheet tray to catch any spills in the baking process.

3. Stage

Cream the cream cheese and sugar: Using a stand mixer fitted with a paddle attachment (or a large bowl and a hand mixer), combine the cream cheese and 1 1/3 cups sugar. Beat the mixture at medium speed for about 3 minutes or until the cream cheese is smooth, fluffy, and doubled in size.

4. Stage

Add the eggs and wet ingredients: Reduce the speed of the mixer to low and add one egg at a time until fully incorporated. With a rubber spatula, stop and scrape the bowl to ensure there are no lumps or thick streaks of cream cheese. Next, add in the pumpkin purée, heavy cream, and vanilla and beat until combined, about 1 minute. Stop and scrape the bowl again to ensure the mixture is homogeneous and there are no streaks of cream cheese. At this point, tiny bits of cream cheese are okay, but if you see medium to large-sized clumps, push the mixture through a fine mesh sieve before proceeding to the next step.

5. Stage

Add the dry ingredients: With the mixer still on low, add the salt, cinnamon, and ginger to the batter. Turn the mixer off and remove the bowl from the stand mixer. Then, using a fine-mesh sieve, sift the flour into the batter. Reattach the bowl to the stand mixer and beat on low until just combined, about 30 seconds. Be careful to avoid overmixing to prevent any unwanted air bubbles or gluten from forming.

6. Stage

Bake the cheesecake: Pour the batter into the parchment-lined springform pan and place on top of a half sheet pan. Sprinkle the remaining 2 teaspoons of sugar in an even layer on top of the cheesecake; the sugar adds a nice sweetness and helps brown the top. Bake the cheesecake for 45 to 55 minutes. The outside of the cheesecake should be deep brown, between a medium caramel and a burnt caramel color. The edges should feel set, but the inside will be quite jiggly. You can also check for doneness with a thermometer by sticking it into the center of the cake. When fully cooked, the internal temperature should read between 150°F to 155°F. For a firmer cheesecake, bake for the full 55 minutes (aim for an internal temperature no higher than 180°F). For a creamier interior, take the cheesecake out at 45 minutes.

7. Stage

Let the cheesecake cool: Remove the cheesecake from the oven and let sit at room temperature for at least 5 hours until cooled. As it cools, the cheesecake will deflate and compact—this is normal.

8. Stage

Remove the cheesecake: Open the springform pan latch and remove the outer ring. Gently remove the parchment paper from the cake. At this point you can serve the cheesecake at room temperature or place it into the refrigerator to chill and serve it cold. 

9. Stage

Serve and store: To serve, cut the cheesecake into individual slices and serve on its own or topped with a dollop of cinnamon whipped cream and a side of sherry. You can store it in the refrigerator under a cake dome, or carefully place the outer ring back on the cake and wrap the top with plastic wrap. Refrigerate for 3 to 4 days.