Basque Style Pumpkin Cheesecake

I found this recipe in the Globe and Mail.  I’ve never been a huge fan of cheesecake, it always seems like a nothingburger to me.  I was hoping that the pumpkin might make it more interesting.  I think this cheesecake would benefit from spices myself.  This is a Basque style cheesecake in that it has a caramelized top, however, it has a cookie crust as a base which Basque cheesecakes don’t usually from what I understand. 

Crust:

• 1 cup crushed Biscoff, gingersnaps, digestive or other crisp cookies (or maple sandwiches)
• 3 tbsp melted butter

Filling

• Two 8 oz/250 g packages cream cheese
• 1/2 cup sugar
• 1/4 cup packed brown sugar
• 2 large eggs
• 1 tsp vanilla
•  
• 3/4 cup pumpkin purée
• 1/2 cup whipping cream (33 per cent to 36 per cent)
• 2 tbsp all-purpose flour
• 1/2 tsp fine salt
• Whipped cream, for serving (optional)

Directions

Preheat the oven to 350 F and line a 9x5-inch loaf pan with parchment.

Combine the crumbs and melted butter and press into the bottom of the pan. Bake for 8-10 minutes, until just golden around the edges. Remove from the oven and turn it up to 400 F.

In a large bowl, beat the cream cheese and sugar for a few minutes, scraping down the side of the bowl, until smooth and free of lumps. Beat in the eggs and vanilla. In another bowl, whisk together the pumpkin purée, whipping cream, flour and salt. Add it to the cream cheese mixture on low speed just until combined.

Pour the batter into the prepared pan and bake for 40-50 minutes, until the top is deep golden and the cake is jiggly – it should be uniformly jiggly, rather than appear more liquidy in the centre.

Remove from the oven and cool completely in the pan, then refrigerate for at least a few hours, and up to a few days.

Remove from the fridge for at least an hour before serving for best flavour and texture.