Pumpkin Basque Cheesecake

• servings: 12 servings

Ingredients

3 8-oz. packages cream cheese, room temperature

1½ cups (300 g) granulated sugar

1 15-oz. can pure pumpkin purée

3 large eggs, room temperature

1 large egg yolk, room temperature

1 Tbsp. ground cinnamon

1 tsp. vanilla bean paste or vanilla extract

½ tsp. ground ginger

¼ tsp. ground cloves

¼ tsp. ground nutmeg

2½ cups heavy cream, divided

1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more

⅓ cup (42 g) all-purpose flour

2 tsp. powdered sugar

2 Tbsp. amaro (such as Averna or Montenegro; optional)

A 9"-diameter springform pan

Directions

Place a rack in middle of oven; preheat to 400°. Line pan with 2 large overlapping sheets of parchment paper, creasing and crunching as needed so parchment comes at least 2" above top of pan all the way around. Place on a rimmed baking sheet. Beat three 8-oz. packages cream cheese, room temperature, and 1½ cups (300 g) granulated sugar in the bowl of a stand mixer fitted with the paddle attachment on medium speed, scraping sides of bowl as needed, until no lumps remain, about 2 minutes. Add one 15-oz. can pure pumpkin purée and mix just to combine, about 30 seconds. Scrape down sides of bowl, then add 3 large eggs, room temperature, and 1 large egg yolk, room temperature, one at a time, beating after each addition until incorporated before adding more.

Reduce speed to medium-low and, with motor running, add 1 Tbsp. ground cinnamon, 1 tsp. vanilla bean paste or vanilla extract, ½ tsp. ground ginger, ¼ tsp. ground cloves, ¼ tsp. ground nutmeg, 2 cups heavy cream, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt; beat until combined, about 30 seconds. Turn off motor and sift in ⅓ cup (42 g) all-purpose flour with a fine-mesh sieve. Beat on low speed just until combined, about 15 seconds. Scrape down sides of bowl and continue to beat batter until smooth and silky, about 10 seconds more. Scrape batter into prepared pan.

Bake cheesecake until deep golden brown on top but still very jiggly in the center, about 1 hour. Transfer pan to a wire rack and let cheesecake cool (it will collapse drastically as it cools). Unmold cheesecake, then carefully remove parchment paper and discard. Transfer to a platter.

Whisk 2 tsp. powdered sugar, a pinch of kosher salt, and remaining ½ cup heavy cream in a small bowl until soft peaks form. Add 2 Tbsp. amaro if using and whisk until cream returns to soft peaks. Slice cheesecake and serve topped with amaro whipped cream. Do Ahead: Cheesecake can be baked 1 day ahead. Let cool, then cover and chill. Bring to room temperature before unmolding.