A Basque cheesecake breaks every cheesecake rule: no crust, no water bath and a top baked until it is deep brown and almost burnt. This pumpkin Basque cheesecake keeps that dramatic caramelized top and adds a creamy, spiced pumpkin center.
It is sugar-free and sweetened with allulose, which browns beautifully at high heat. Each of the 8 slices has about 125 calories, 8g protein and 4g net carbs.
This pumpkin Basque cheesecake takes just 7 ingredients and one bowl. The hardest part is waiting for it to chill.
Why You’ll Love This Pumpkin Basque Cheesecake
- No crust, no water bath. Just line the pan with parchment and bake.
- Caramelized top, creamy center. High heat browns the outside while the middle stays soft.
- Only 7 ingredients. Neufchâtel, Greek yogurt, pumpkin, eggs, allulose, spice and vanilla.
- Perfect for fall. A smaller 6-inch cake for Thanksgiving or a cozy weekend.
Ingredient Notes
Neufchâtel and Greek yogurt. Eight ounces of Philadelphia Neufchâtel and 1½ cups of FAGE Total 0% Greek yogurt make this pumpkin Basque cheesecake lighter than one made with all cream cheese, with extra protein.
Pumpkin. Two-thirds of a cup of LIBBY’S 100% Pure Pumpkin gives the color and flavor. Use pure pumpkin, not pumpkin pie filling, which contains sugar.
Eggs and spice. Two large room-temperature eggs set the cheesecake, and 1½ teaspoons of pumpkin pie spice give it warmth. For the vanilla, use an alcohol-free vanilla flavoring.
Allulose. Half a cup of granulated allulose sweetens it and helps the top caramelize. Allulose is a rare sugar that the FDA allows to be excluded from the total sugars and added sugars declarations on the Nutrition Facts label.
If you want to check the nutrition of staples like pumpkin, Greek yogurt and eggs yourself, you can look them up on USDA FoodData Central. Dairy contains natural sugars, and the nutrition is estimated from ingredient labels.
How to Make Pumpkin Basque Cheesecake
You need a 6-inch round springform pan that is 3 inches deep, parchment paper, an electric mixer, a mixing bowl and a cooling rack. Prep takes about 20 minutes, the cheesecake bakes for 35 to 42 minutes, then it cools and chills for 5 hours.
Line the pan
Step 1. Preheat the oven to 425°F (220°C). Line the springform pan with two overlapping sheets of parchment, extending 2 inches above the rim. Leave the natural wrinkles.
Make the batter
Step 2. Beat the softened Neufchâtel with the allulose until completely smooth and creamy.
Step 3. Add the Greek yogurt and pumpkin purée and mix on low speed until silky and uniform.
Step 4. Mix in the pumpkin pie spice and vanilla.
Step 5. Add the eggs one at a time, mixing gently after each. Avoid beating in extra air.
Bake
Step 6. Pour the batter into the lined pan and tap gently to release large air bubbles.
Step 7. Bake for 35 to 42 minutes, until the top is deeply golden-brown with darker toasted patches, the edges are set and the center still jiggles gently.
Cool, chill and slice
Step 8. Cool in the pan for 1 hour. The cheesecake will settle naturally.
Step 9. Refrigerate for at least 4 hours, until chilled and creamy.
Step 10. Remove the springform ring, peel back the parchment carefully and cut the pumpkin Basque cheesecake into 8 wedges.
Success Tips for Pumpkin Basque Cheesecake
Use room-temperature ingredients. Cold Neufchâtel and eggs make lumps. Take them out about an hour ahead.
Check the top early. Allulose browns faster than sugar. Look at the cheesecake around 30 minutes; dark patches are the goal, but not black all over.
Keep the center wobbly. The middle should jiggle when it comes out. It firms up as it cools and chills, giving the creamy Basque texture.
Chill before slicing. A warm Basque cheesecake is too soft to cut cleanly.
Serving Ideas
Serve the pumpkin Basque cheesecake plain, the Basque way, with coffee. It needs no crust or topping, which makes it an easy, elegant Thanksgiving dessert next to a pumpkin pie.
More Sugar-Free Pumpkin Desserts
For a classic version, try my sugar-free New York cheesecake. If you prefer no oven at all, the sugar-free no-bake pumpkin cheesecake is creamy and easy.
And for a light pumpkin spoon dessert, make the sugar-free pumpkin mousse.
Storage
Refrigerate the pumpkin Basque cheesecake covered for up to 4 days. Slices can be frozen, wrapped well, for up to 1 month; thaw in the fridge.
Pumpkin Basque Cheesecake FAQ
Is the top supposed to look burnt?
Yes. A Basque cheesecake has a deeply caramelized, almost burnt top. It tastes toasty, not bitter, and contrasts with the creamy center.
Why is there no crust?
Basque cheesecake is traditionally crustless. The parchment holds it, and the edges bake into their own thin browned layer.
Why did my cheesecake sink?
It is meant to. A Basque cheesecake puffs in the oven and settles as it cools, which gives it its rustic look.
Can I use a bigger pan?
The recipe is written for a 6-inch pan that is 3 inches deep. A bigger pan makes a thinner cake that bakes faster and can overcook.
Is allulose a sugar alcohol?
No, allulose is a rare sugar, not a sugar alcohol.
Caramelized on top, creamy and spiced inside, this pumpkin Basque cheesecake is the easiest showstopper of the season.
Sugar-Free Pumpkin Basque Cheesecake
Ingredients
Equipment
Method
- Preheat oven to 425°F (220°C). Line the springform pan with two overlapping sheets of parchment, extending 2 inches above the rim. Leave natural wrinkles.
- Beat softened Neufchâtel with allulose until completely smooth and creamy.
- Add Greek yogurt and pumpkin puree. Mix on low speed until silky and uniform.
- Mix in pumpkin pie spice and vanilla.
- Add eggs one at a time, mixing gently after each. Avoid incorporating excess air.
- Pour batter into the lined pan. Tap gently to release large air bubbles.
- Bake 35–42 minutes, until the top is deeply golden-brown with darker toasted patches, the edges are set, and the center still jiggles gently.
- Cool in the pan for 1 hour. The cheesecake will settle naturally.
- Refrigerate for at least 4 hours until chilled and creamy.
- Remove the springform ring, peel back parchment carefully, and cut into 8 triangular wedges.
Notes
- Room-temperature ingredients prevent lumps.
- Allulose browns quickly; check the surface early.
- Keep the center slightly wobbly for a creamy interior.
- Chill thoroughly before slicing.
- No crust or toppings are needed.