Pumpkin Basque Cheesecake

Pumpkin Basque Cheesecake

Pumpkin Basque Cheesecake is creamy and delicious with the taro paste filled on the bottom. Top the cheesecake with slightly sweetened whipped cream, and your favorite seasonal pumpkin cookies are the best for the season.

What is Pumpkin Basque Cheesecake?

Pumpkin basque cheesecake in the cup with taro paste filling is a special treat for fall and especially for the coming Halloween. You must have heard about basque cheesecake either from social media or in real life. They are the easiest cheesecake you can prepare within 5 minutes; however, the taste is terrific.

Pumpkin Basque Cheesecake

In my pumpkin basque cheesecake recipe, I added taro paste on the bottom to highlight the taste. It is not only creamy, caramelized but also flavored with two different ingredients. If you are a taro lover, this is the recipe you want to get on. Finally, I topped the basque cheesecake with a spoon full of whipped cream and delighted it with a tasty cute homemade pumpkin cookie that makes the best dessert of the season.

Pumpkin Basque Cheesecake

What are the ingredients?

Cheesecake Batter

  • Pumpkin, steamed. 
  • Cream Cheese 
  • Heavy Whipping Cream 
  • Egg
  • Cornstarch 
  • White Granulated Sugar 

Taro Paste

  • Taro 
  • Purple Sweet Potato Powder 
  • Milk 
  • Heavy Whipping Cream 
  • White Granulated Sugar 

Topping

  • Heavy Whipping Cream 
  • White Granulated Sugar 
  • Homemade Pumpkin Cookies, (decorate) 
Pumpkin Basque Cheesecake

How to make the Pumpkin Basque Cheesecake?

  • First, chop both skinned pumpkin and taro into bite-size pieces. Steam both of them in two different bowls for 20 minutes on high heat until soft.
  • Then, make taro paste by blending all the ingredients for 1 minute or more until smooth. Set it aside.
  • Same as the taro paste when preparing the pumpkin cheesecake batter, blend all the ingredients for 1 minute until smooth.
  • Assemble the cheesecake before baking. Add a spoon full of taro cake to the bottom of the paper baking cup, and fill the cheesecake batter up to the top. Bake the cheesecake with a muffin tin.
  • Preheat oven to 420°F (215°C). Reduce the temperature to 400°F (200°C), and bake the cheesecakes for 35 minutes until golden brown.
  • Meanwhile, we can beat the heavy cream with sugar until soft peaks. Refrigerate it before use.
  • Cooldown the cheesecakes at room temperature in the fridge, and top them with whipped cream and cookies.

Tips

  • Prepare the taro paste ahead of time and refrigerate it before baking the basque cheesecake. You can find the detail of the taro paste recipe by clicking the link.
  • You can also make the pumpkin basque cheesecake without adding taro paste by doubling the portion of each ingredints which makes a 6-inch cake.

How to store the Pumpkin Basque Cheesecake?

  • Wrap the cheesecakes with plastic film and refrigerate them for up to 3 days. Decorate the cake before serving.

More delicious dessert you may interest.

Banana Chocolate Chip Bread

Crunchy French Toast

Mini Black Forest Cake

Mini Caramel Nuts Tart

Yield: 8

Pumpkin Basque Cheesecake

Pumpkin Basque Cheesecake

Pumpkin Basque Cheesecake is creamy and delicious with the taro paste filled on the bottom. Top the cheesecake with slightly sweetened whipped cream, and your favorite seasonal pumpkin cookies are the best for the season.

Prep Time 10 minutes
Cook Time 35 minutes
Additional Time 20 minutes
Total Time 1 hour 5 minutes

Ingredients

Pumpkin Basque Cheesecake Batter

  • 2 oz Pumpkin, steamed. 
  • 1/2 cup Cream Cheese 
  • 50 ml Heavy Whipping Cream 
  • 1 Egg
  • 1 teaspoon Cornstarch 
  • 2 tablespoons White Granulated Sugar 

Taro Paste

  • 3.5 oz Taro 
  • 2 tablespoons Purple Sweet Potato Powder 
  • 50 ml Milk 
  • 30 ml Heavy Whipping Cream 
  • 2 tablespoons White Granulated Sugar 

Topping

  • 100 ml Heavy Whipping Cream 
  • 2 tablespoons White Granulated Sugar 
  • 1 cup Homemade Pumpkin Cookies, (decorate) 

Instructions

Taro Paste

  1. Chop the skinned taro into bite-size pieces and steam them for 20 minutes on high heat until soft.
  2. Add cooked taro, purple sweet potato powder, milk, heavy whipping cream, and sugar to a blender, and blend it for 1 minute until smooth. Transfer the taro paste to a clean bowl and set it aside. Wash the blender and prepare the cheesecake batter.

Pumpkin Basque Cheesecake Batter

  1. Chop the skinned pumpkin into bite-size pieces and steam them for 20 minutes on high heat until soft.
  2. Add cooked pumpkins, cream cheese, heavy whipping cream, whole egg, sugar, and cornstarch to a blender, and blend it for 1 minute until smooth.

Bake the cheesecake

  1. Preheat oven to 420°F (215°C).
  2. Assemble the cheesecake before baking. Add a spoon full of taro cake to the bottom of the paper baking cup, and fill the cup with batter. Bake the cheesecake with a muffin tine
  3. Fill up the taro paste and batter into all eight paper baking cups in the muffin tin. Reduce the oven temperature to 400°F (200°C), and bake the cheesecake for 35 minutes until golden brown.
  4. Meanwhile, we can beat the heavy cream with sugar until soft peaks. Refrigerate it before use.
  5. Remove the cheesecakes from the oven. Let them cool down completely, and top it with whipped cream and pumpkin cookies. You can also refrigerate the cheesecakes for a couple of hours before decorating and topping them with whipped cream and cookies.


Nutrition Information:

Yield:

8

Serving Size:

Cup

Amount Per Serving: Calories: 192Total Fat: 14.2gSaturated Fat: 8.7gCholesterol: 68mgSodium: 64mgCarbohydrates: 14.5gFiber: 0.7gSugar: 9.7gProtein: 2.6g
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