Directions

• Preparation: Preheat your oven to  425°F (218°C). Line a loaf pan with a large sheet of parchment paper, ensuring it covers the corners and extends up the sides. Place the loaf pan on a rimmed baking sheet to catch any potential spills.

• Mix Dry Ingredients & Base:

  • If using a Food Processor: Pulse the granulated sugar, cornstarch, salt, and spices. Add cold cream cheese chunks and brown sugar, then blend until perfectly smooth, scraping the bowl as needed.

  • If using a Mixer: Ensure cream cheese is softened first. Cream together the granulated sugar, cornstarch, salt, spices, brown sugar, and cream cheese until no lumps remain.

• Incorporate Eggs: Add the eggs one at a time. It is vital to mix thoroughly and scrape down the sides of the bowl after every single egg to ensure a silky batter.

• Add Pumpkin: Pour in the pumpkin puree and blend until the color is uniform and the mixture is well combined.

• Bake: Pour the batter into the prepared loaf pan. Bake for 35 to 40 minutes. The cheesecake should be puffed and dark brown on top, but still have a noticeable "jiggle" in the center when moved.

• Optional Char: For a darker, traditional Basque "burnt" top, switch the oven to the broiler for the last 2 to 3 minutes.

• Cooling: Let the cheesecake rest on a cooling rack at room temperature for 1–2 hours, or chill in the refrigerator for at least 1 hour.

• Serve: Use the parchment paper to lift the cake out of the pan. Slice into 1-inch pieces and serve cool or at room temperature.