Pumpkin Basque Cheesecake – In the beaten kitchen

To heat in the oven: Up to 425°F (218°C). Line Pan Loaf with one large piece of parchment paper pressed into corners and sides. Place the Load Pan on a lined baking sheet, in case it overflows (but I never have).

In a food processor: In a work bowl, combine sugar, cornstarch, salt and spices to combine. Cut the cold cream cheese into large chunks and add to the sugar and brown sugar mixture. Mix until completely combined and the cream cheese is soft, swirling the bowl once or twice. Add the eggs, one at a time, and mix to combine and wipe down the sides of the workbowl (yes, each time). Add pumpkin and mix to combine evenly.

For a hand mixer: Combine the sugar, cornstarch and salt in a large mixing bowl. Add the softened cream cheese and brown sugar and beat to combine, swirling the bowl a few times as you do so to make sure no cream cheese is missed. Add the eggs, one at a time, beating to combine and kicking down the bowl between each one. Add the pumpkin and beat to combine evenly.

Both ways: Pour into the prepared pan, making sure all the ingredients fit inside the parchment paper. Transfer to the oven and bake for 35 to 40 minutes, until puffed, combined and evenly jiggly when the pan dries. If you would like more color on top, you can run it under your oven broiler for 2 to 3 minutes at the end.

To finish and serve: Transfer the pan to a cooling rack and cool at room temperature for 1 to 2 hours or transfer to the refrigerator and cool for one hour. Pumpkin Basque Cheesecake can be served chilled or at room temperature; The latter is traditional but both are delicious.

Use the parchment paper to lift and remove the cheesecake from the loaf pan and transfer to a plate. Take 1-inch pieces.

Do it ahead: Basque Pumpkin Cheesecake keeps in the fridge for 5 days, although it wouldn’t.