spiced and creamy this pumpkin basque style cheesecake is baked in a cast iron skillet
and designed to be a modest sized cheesecake, too much for two in one seating (unless you’re channeling the golden girls)but still manageable. It does require a six inch cast iron skillet, a food processor, and a scale -because how else are you going to get 2 1/2 eggs in a recipe?
cast iron pumpkin basque cheese
Basque cheesecake with pumpkin- made in a six inch cast iron skillet. perfect for smaller groups and smaller food processors.
Equipment
- cast iron skillet (six inch)
- food processor
- scale
Ingredients
- 340 g room temperature cream cheese
- 175 g granulated sugar
- 125 g egg this is approximately 2 1/2 large eggs, since I often get unsized eggs from coolers on the side of the road I’ve taken to weighing my eggs in recipes like this anyway, using the excess as a glaze for baking
- 90 g heavy cream
- 60 g pumpkin puree
- 1 1/2 tsp pumpkin pie spice
- 1 tsp vanilla extract
- 1/4 teaspoon table salt
- pinch of turmeric for color
Instructions
- make sure all the ingredients are at room temperature (this makes mixing so much easier, if not all the ingredients at least the cream cheese) but I like to combine all the ingredients in a bowl (on a scale, taring as I go) and then do some other things in the kitchen like start rolls, or dry brine a turkey brea,t or do some dishes so that everything is at room temperature before I put them in the food processor
- pre heat the oven to 500 F
- line the cast iron with parchment paper , making sure the parchment paper goes all the way up the sides but is folded back enough that it wont cover the top of the cheesecake while it bakes
- place all the ingredients in your food processor (this half recipe will fit in most food processors, mine is a 7 cup) fitted with the blade attachment and process until smooth. this might take as little as one or two minutes if the ingredients are all at room temperature or up to five or so if some parts are still chilly)
- pour into the prepared cast iron and bake for 20-25 minutes. the top should be dark brown, the edges just set, and the middle still jiggly. the easiest way to get this just right is to use a digital thermometer. the temperature about an inch from the edge should be 185 F- begin checking at 20 minutes, and every minute after until this is reached
- remove from oven and allow to cool to room temperature before slicing and serving
Notes
this recipe, based on the king arthur recipe, uses a six inch cast iron pan to create a smaller more manageable for two people cheesecake. To do this I used egg by weight not per egg and then used the leftover egg to glaze my soft and tender pumpkin dinner rolls. If you want a bigger cheesecake this is the king arthur recipe which uses a 9 inch springform pan  to make this recipe and still call it easy you will need a food processor and a scale, i have a smaller (7 cup) food processor which fits this smaller recipe perfectly.
Tried this recipe?Mention @recipefiction or tag #recipefiction!
want a place to use the excess egg? glaze these rolls!
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Soft and Tender Pumpkin Rolls
Deliciously golden and tender pumpkin milk rolls baked in cast iron if you choose (a baking sheet works too).
for the full recipe click here Tried this recipe?Mention @RecipeFiction or tag #RecipeFiction!
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