Pumpkin Gingerbread Basque Cheesecake
Posted by Karla Militello on
We love experimenting with our teas, so last week, we tried out a Pumpkin Basque Cheesecake recipe and added our Gingerbread tea leaves for the spice. Several ingredients need to be at room temperature, so get those out several hours before you want to make it. Surprisingly, there is no flour in this cheesecake, and with no crust, it would be a gluten-free, friendly dessert to have at a get-together. We think it turned out quite lovely, so we thought we'd share!
PUMPKIN GINGERBREAD BASQUE CHEESECAKE
Ingredients
3 bricks of Cream Cheese at room temperature
3/4 cup Sour Cream at room temperature
3 Eggs at room temperature
3 Egg Yolks at room temperature
4 teaspoons Gingerbread tea, ground up (either with a spice blender or with a mortar and pestle)
1 cup Pumpkin Puree
1 cup sugar
Directions
Preheat your oven to 400 degrees.
Prepare your cheesecake pan by buttering it, then lining the bottom and edges with parchment paper. (We went ahead and buttered the parchment paper as well once in place)
Preparing the cheesecake is a breeze. Simply blend the cream cheese, sour cream, pumpkin puree, and tea in a mixer until smooth. Then, add the eggs, egg yolks, and sugar. Blend until combined. It's that easy!
Pour the mixture into the pan and put into the oven for 40-50 minutes or until the top is burnt. (A Basque cheesecake has a "burnt" top. You can take your cheesecake out at 30-35 minutes if you'd like. It will be a little jiggly and have a soft inside. We prefer our cheesecake a little less jiggly, so we go the 40-50 minutes - either way, it is still delicious!)
Let cool on the counter for 2-3 hours or until it is at room temperature. Then, place it in the refrigerator overnight.
We promise - it will be worth the wait - enjoy!!!
Oh...and for heaven's sake, make your own whipped cream—it tastes much better and takes no time!
Whipped Cream
1 cup COLD Whipping Cream or Heavy Whipping Cream
2 Tablespoons Confectioners Sugar
1/2 teaspoon Vanilla
Put all ingredients into a bowl and beat with an electric mixer on medium until you get peaks when you take the beater out—oh so good!
After you cut a slice, plop a spoonful on top of your cheesecake and sprinkle cinnamon over top!