Keto Basque Burnt Pumpkin Cheesecake

Have you ever tried Spanish Cheesecake before? Spanish Cheesecake, also known as Basque Burnt Cheesecake, is a delicious dessert from the Basque region of Spain. Unlike traditional New York Cheesecake, which is rich, dense, pale and made with a crust, Spanish Cheesecake is crustless and lighter with a texture closer to a soufflé. Despite its burnt appearance, it tastes mildly caramelized, not bitter. Best of all, it's super easy to make!

Ever since I made the classic version of this delicious dessert, it's been the one cheesecake I get asked to make. I based this recipe on the classic Basque Burnt Cheesecake I shared last year, this time with a tasty festive twist.

To get the caramelized, burnt, cracked and messy effect you'll be cooking it on high heat. It's a foolproof cake because it's almost impossible to get it wrong. Well, unless you burn it too much!

How To Make Keto Basque Burnt Cheesecake

To make a keto version I used this Keto Basque Burnt Cheesecake and added pumpkin puree and pumpkin pie spice for a tasty fall-inspired twist.

You'll start by greasing an 8-inch springform pan with butter and then lining it with parchment paper. Greasing the pan will help keep the parchment in place.

There's no crust needed in this recipe so you'll go straight to making the filling. You can use a blender, food processor or electric mixer and process all of the ingredients until smooth and creamy. You'll then pour everything in the lined cake pan and bake until dark golden and caramelized. That's it!

I baked mine for 70 minutes and it turned out perfect but yours may take less so keep an eye on it to prevent the top from getting too dark.

Recipe Tips and Substitutions

Instead of sugar I used a healthy low-carb sweetener called Allulose. It will work best for that extra caramelized effect and flavor. Allulose may not be available where you live so feel free to use other options such as Erythritol or Swerve.

If you need to substitute the coconut flour, you can use ²/₃ cup (67 g/ 2.4 oz) to ³/₄ cup (75 g/ 2.5 oz) almond flour instead of the 3 tablespoons of coconut flour.

How to Convert This Recipe to Fit a 10-inch Pan

I use a 8-inch springform pan. If you have a 10-inch springform pan, use the following amounts and bake for 60 to 75 minutes.

• 900 g full-fat cream cheese (2 lbs)
• 1 ¹/₂ cups heavy whipping cream (360 ml/ 12 fl oz)
• 1 ¹/₂ cups unsweetened pumpkin puree (300 g/ 10.6 oz)
• 1 cup granulated Allulose, Erythritol or Swerve (200 g/ 7.1 oz)
• 6 large eggs
• 1 ¹/₂ tbsp pumpkin pie spice mix
• 4 tbsp coconut flour (32 g/ 1.1 oz)
• pinch of sea salt
• 1 tbsp unsalted butter for greasing (14 g/ 0.5 oz)

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Step-by-step

1. Preheat the oven to 200 °C/ 400 °F (fan assisted), or 220 °C/ 425 °F (conventional). Prepare all of the ingredients. (Recipe adapted from our classic Keto Basque Burnt Cheesecake.)

2. Lightly grease a non-stick 8 inch (20 cm) springform pan (or a 9-inch/23 cm pan) with about a tablespoon of butter or coconut oil. Line with parchment paper and press to the sides. The butter will keep it in place.

   

3. Place the softened cream cheese into a mixing bowl and beat until completely smooth and lump-free. (Make sure it’s at room temperature — this is key for a smooth batter.)

4. Add the eggs, pumplin puree and pumpkin pie spice. Mix until fully incorporated. Add the heavy whipping cream, sweetener and salt and process until smooth and creamy.

5. Finally, add the coconut flour and process again. (If you can find it, use Allulose for the sweetener for the best caramelized effect!)

   

6. Pour the mixture into the lined springform pan and transfer into the oven.

   

7. Bake for 55 to 70 minutes, until it's looking caramelized on top (less time for more flan-like texture, more time for a well set cheesecake). When baked it should still be jiggly in the middle. As the cheesecake cools down it will fall in the middle leaving an edge on all around.

   

8. Let it cool before unmolding and slicing. Carefully peel the parchment paper from the sides and slice into wedges.

   

9. To store, refrigerate for up to 5 days. Basque Burnt Cheesecake is best served at room temperature.

   

Recipe

Keto Basque Burnt Pumpkin Cheesecake

★★★★★4.6 (33 ratings)

A healthier take on the classic Spanish cheesecake with a fall-inspired pumpkin pie twist. This easy crustless ...

Hands on

15m

Overall

1h 10m

Servings

12

4.2 g

Net carbs

6.5 g

Protein

23.6 g

Fat

237

kcal

1 serving2 servings3 servings4 servings5 servings6 servings7 servings8 servings9 servings10 servings11 servings12 servings24 servings36 servings48 servings

US + metricMetricUS

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Ingredients makes 12 servings

• 600 g full-fat cream cheese (1.3 lb)
• 1 cup heavy whipping cream (240 ml/ 8 fl oz)
• 1 cup unsweetened pumpkin puree (200 g/ 7.1 oz)
• ³/₄ cup granulated Allulose, Erythritol or Swerve (150 g/ 5.3 oz)
• 4 large eggs
• 1 tbsp pumpkin pie spice mix
• pinch of sea salt
• 3 tbsp coconut flour (24 g/ 0.8 oz)
• 1 tbsp butter or coconut oil for greasing (14 g/ 0.5 oz)

Instructions

1. Preheat the oven to 200 °C/ 400 °F (fan assisted), or 220 °C/ 425 °F (conventional). Prepare all of the ingredients. (Recipe adapted from our classic Keto Basque Burnt Cheesecake.)

2. Lightly grease a non-stick 8 inch (20 cm) springform pan (or a 9-inch/23 cm pan) with about a tablespoon of butter or coconut oil. Line with parchment paper and press to the sides. The butter will keep it in place.

3. Place the softened cream cheese into a mixing bowl and beat until completely smooth and lump-free. (Make sure it’s at room temperature — this is key for a smooth batter.)

4. Add the eggs, pumplin puree and pumpkin pie spice. Mix until fully incorporated. Add the heavy whipping cream, sweetener and salt and process until smooth and creamy.

5. Finally, add the coconut flour and process again. (If you can find it, use Allulose for the sweetener for the best caramelized effect!)

6. Pour the mixture into the lined springform pan and transfer into the oven.

7. Bake for 55 to 70 minutes, until it's looking caramelized on top (less time for more flan-like texture, more time for a well set cheesecake). When baked it should still be jiggly in the middle. As the cheesecake cools down it will fall in the middle leaving an edge on all around.

8. Let it cool before unmolding and slicing. Carefully peel the parchment paper from the sides and slice into wedges.

9. To store, refrigerate for up to 5 days. Basque Burnt Cheesecake is best served at room temperature.

Nutrition per slice

Carbs 7%Protein 10%Fat 83% of calories

Net carbs

4.2 g

Total carbs

17.1 g

Fiber

1 g

Sugars

2.9 g

Protein

6.5 g

Fat

23.6 g

Saturated fat

14.7 g

Calories

237 kcal

Sodium

193 mg · 8.4% RDA

Magnesium

12 mg · 3.04% RDA

Potassium

139 mg · 6.96% EMR

Nutrition by ingredient

Per slice	Net carbs	Protein	Fat	kcal
Cream cheese, soft (full-fat)	1.6 g	3.5 g	14 g	123
Cream, heavy whipping, pouring, full-fat (30-40% fat)	0.5 g	0.4 g	7.6 g	73
Pumpkin purée, unsweetened, canned or homemade	0.9 g	0.2 g	0 g	6
Allulose, natural low-carb sweetener	0.6 g	0 g	0 g	3
Egg, whole, fresh, raw (free-range or organic eggs)	0.1 g	2.1 g	1.6 g	24
Spices, pumpkin pie spice	0.3 g	0 g	0.1 g	2
Salt, sea salt	0 g	0 g	0 g	0
Coconut flour, organic	0.2 g	0.3 g	0.3 g	7
Total	4.2 g	6.5 g	23.6 g	237

Serving size slice

• Gluten free
• Nut free
• Nightshade free
• Pork free
• Avocado free
• Fish free
• Shellfish free
• Beef free
• Pescatarian
• Vegetarian