If you mix this in a food processor, cold cream cheese will do the trick. If you’re using a hand mixer or stand mixer, it’s best to soften the cream cheese to room temperature first.
- ¼ cup (50 grams) granulated sugar
- ⅓ cup (45 grams) cornstarch
- ½ teaspoon kosher salt
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon freshly grated nutmeg
- ¼ teaspoon ground ginger
- ½ cup (100 grams) light brown sugar
- 1 pound cream cheese (2 8-ounce/227-gram packages) (see note)
- 3 large eggs
- 1 ¼ cups canned pumpkin puree (less than 15 ounce/425 gram can)
In the food processor: In the bowl, combine the granulated sugar, cornstarch, salt and spices. Cut the cold cream cheese into large pieces and add it to the sugar mixture along with the brown sugar. Mix until completely combined and the cream cheese is soft, scraping the bowl once or twice. Add the eggs, one at a time, and mix, then scrape down the sides of the bowl (yes, every time). Add the pumpkin and mix to combine evenly.
With a hand mixer: Combine granulated sugar, cornstarch, salt and spices in a large mixing bowl. Add the softened cream cheese and brown sugar and beat to combine, scraping the bowl several times to make sure there is no unmixed cream cheese. Add the eggs, one at a time, beating to combine and scraping the bowl between each. Add the pumpkin and pulse to combine evenly.
The two methods: Pour into the prepared pan, making sure everything lands inside the parchment paper. Transfer to the oven and bake for 35 to 40 minutes, until puffed, tanned and moderately jiggly when the pan is shimmering. If you want more color on the top, you can place it under your oven’s broiler for 2 to 3 minutes at the end.
To finish and serve: Transfer the pan to a cooling rack and let cool to room temperature for 1 to 2 hours or transfer to the refrigerator and let cool for an hour. Basque pumpkin cheesecake can be served chilled or at room temperature; the latter is traditional but both are delicious.
Use parchment paper to lift and remove the cheesecake from the loaf pan and transfer to a plate. Cut into 1-inch slices.
Do it in advance: Basque pumpkin cheesecake can be kept in the refrigerator for 5 days, although that would be unheard of.
