Basque Cheesecake: 13 Burnt-on-Purpose Holiday Bakes With No Crust, No Water Bath and No Cracks to Fear

Basque cheesecake breaks every rule your cheesecake recipe ever taught you. There is no crust, no water bath and no fussing over a perfect pale top. Instead, it bakes hot and fast until the outside turns deep mahogany, almost burnt, while the center stays soft and creamy. The style was born at a small bar in San Sebastian, Spain, and now Americans are searching what it is, with pumpkin, pistachio and loaf pan versions climbing fast. That makes this collection a gift for holiday hosts: one bowl, a sheet of parchment and an hour in the oven. Below are 13 versions for Thanksgiving and Christmas, plus the New York classic it keeps getting compared to..

Classic San Sebastian Burnt Basque Cheesecake

Start with the original. This Basque cheesecake comes from La Vina, a small bar in San Sebastian, Spain, where slices are served at room temperature with that famous dark, caramelized top. The magic is in the heat: a very hot oven browns the outside while the inside stays almost like custard. Tip: line the pan with two crumpled sheets of parchment that rise well above the rim; the rustic folds are part of its charm. Serve it beside our holiday cheesecake desserts and let guests compare..

You will need: 9-inch springform pan, 2 large sheets parchment, 24 oz cream cheese at room temperature, 1 cup sugar, 4 large eggs, 1 1/2 cups heavy cream, 3 tbsp all-purpose flour, 1 tsp vanilla, 1/4 tsp salt

How to make it: 1. Heat oven to 425F. Crumple parchment, flatten it and press two sheets into the pan so they rise 2 inches above the rim. 2. Beat cream cheese and sugar until completely smooth. 3. Beat in eggs one at a time, then cream, vanilla and salt. 4. Sift in the flour and mix just until smooth. 5. Pour into the pan and bake 45 to 55 minutes, until deeply browned and still wobbly in the center. 6. Cool to room temperature, then chill at least 4 hours; keep refrigerated.

Brown Butter Basque Cheesecake

Brown butter makes everything taste richer, and here it adds a toasty, nutty flavor that matches the caramelized top. The butter cooks until it smells like toffee and the milk solids turn golden, then it is cooled and beaten into the filling. Look at that slice: a deep brown lid over a soft, creamy middle. It sits happily with other brown butter desserts. Ready for your new favorite?

You will need: 9-inch springform pan, parchment, 1/2 cup butter, 24 oz cream cheese softened, 1 cup brown sugar, 4 eggs, 1 1/4 cups heavy cream, 3 tbsp all-purpose flour, 1 tsp vanilla, 1/4 tsp salt, flaky salt to finish

How to make it: 1. Cook butter in a light pan over medium heat, swirling, until golden and nutty, about 6 minutes; cool 15 minutes. 2. Heat oven to 425F; line the pan with parchment. 3. Beat cream cheese and brown sugar until smooth, then beat in the brown butter. 4. Add eggs one at a time, then cream, vanilla and salt, and sift in the flour. 5. Bake 45 to 55 minutes until browned and wobbly. 6. Cool, chill at least 4 hours and sprinkle with flaky salt.

Pumpkin Basque Cheesecake for Thanksgiving

If you love pumpkin pie but dread making crust, this pumpkin Basque cheesecake is your new Thanksgiving dessert. Pumpkin puree and warm spice are whisked right into the creamy batter, and the dark top tastes like the caramelized edge of a perfect pie. Serve with whipped cream and a dusting of cinnamon, next to a marbled pumpkin cheesecake. Pie or cheesecake this year?

You will need: 9-inch springform pan, parchment, 24 oz cream cheese softened, 1 cup brown sugar, 4 eggs, 1 cup pumpkin puree, 1 cup heavy cream, 3 tbsp all-purpose flour, 2 tsp pumpkin pie spice, 1 tsp vanilla, 1/4 tsp salt

How to make it: 1. Heat oven to 425F; line the pan with parchment extending above the rim. 2. Beat cream cheese and brown sugar until smooth. 3. Beat in eggs one at a time, then pumpkin, cream, vanilla and salt. 4. Sift in flour and spice and mix until smooth. 5. Bake 50 to 60 minutes until deeply browned and wobbly in the center. 6. Cool completely, then chill at least 4 hours.

Cranberry Swirl Burnt Cheesecake

Ruby cranberry ribbons make this one of the prettiest burnt cheesecakes you can bake. A quick homemade cranberry sauce is swirled through the creamy batter before it goes into the oven, and every slice shows deep red streaks under the dark top, just like the one in this photo. It is a smart use for extra berries from our cranberry holiday desserts. Would this be the star of your dessert table?

You will need: 9-inch springform pan, parchment, 24 oz cream cheese softened, 1 cup sugar, 4 eggs, 1 1/2 cups heavy cream, 3 tbsp all-purpose flour, 1 tsp vanilla, 1/4 tsp salt; cranberry sauce: 1 1/2 cups fresh cranberries, 1/3 cup sugar, 2 tbsp water

How to make it: 1. Simmer cranberries, sugar and water 8 to 10 minutes until thick, then cool completely. 2. Heat oven to 425F; line the pan with parchment. 3. Beat cream cheese and sugar until smooth, then add eggs one at a time, cream, vanilla and salt. 4. Sift in flour and mix until smooth. 5. Pour into the pan, dollop cranberry sauce on top and swirl gently with a knife. 6. Bake 45 to 55 minutes until browned and wobbly; cool and chill at least 4 hours.

Pistachio Basque Cheesecake

Pistachio is one of the hottest flavors in home baking right now, and it is stunning in a Basque cheesecake. The batter turns a soft green, the nutty flavor runs all the way through, and the dark top makes the color look even brighter when you cut a slice. It is a showstopper next to other pistachio desserts. Would you serve it for Christmas?

You will need: 9-inch springform pan, parchment, 24 oz cream cheese softened, 3/4 cup sugar, 4 eggs, 1/2 cup pistachio paste, 1 1/4 cups heavy cream, 3 tbsp all-purpose flour, 1 tsp vanilla, 1/4 tsp salt, 1/4 cup chopped pistachios

How to make it: 1. Heat oven to 425F; line the pan with parchment. 2. Beat cream cheese, sugar and pistachio paste until smooth. 3. Beat in eggs one at a time, then cream, vanilla and salt. 4. Sift in flour and mix until smooth. 5. Bake 45 to 55 minutes until browned and still wobbly in the center. 6. Cool, chill at least 4 hours and sprinkle with chopped pistachios.

Basque Cheesecake With Warm Chocolate Sauce

Not every chocolate fan wants chocolate baked into the batter. This version keeps the classic creamy Basque cheesecake and adds a little pitcher of warm chocolate sauce on the side, so everyone pours as much as they like. Tip: make the sauce with just chopped chocolate and hot cream, and keep it warm over very low heat until serving. It fits right in with chocolate mousse holiday desserts. Pour a little or a lot?

You will need: 9-inch springform pan, parchment, 24 oz cream cheese at room temperature, 1 cup sugar, 4 large eggs, 1 1/2 cups heavy cream, 3 tbsp all-purpose flour, 1 tsp vanilla, 1/4 tsp salt; sauce: 4 oz bittersweet chocolate chopped, 1/2 cup heavy cream, pinch of salt

How to make it: 1. Heat oven to 425F; line the pan with parchment. 2. Beat cream cheese and sugar until smooth, then add eggs one at a time, cream, vanilla and salt. 3. Sift in flour and mix until smooth. 4. Bake 45 to 55 minutes until deeply browned and wobbly in the center; cool and chill at least 4 hours. 5. Heat the cream until steaming, pour over the chocolate and salt, wait 2 minutes and whisk smooth. 6. Serve slices with the warm sauce on the side.

Sweet Potato Burnt Cheesecake

Sweet potato pie is a Southern holiday treasure, and this burnt cheesecake brings the same cozy flavor with a fraction of the work. Roasted sweet potato is mashed until silky and blended with cream cheese, cinnamon and a touch of nutmeg. It belongs right next to Grandma’s sweet potato pie on the dessert table. Would your family notice the twist?

You will need: 9-inch springform pan, parchment, 24 oz cream cheese softened, 1 cup brown sugar, 4 eggs, 1 cup mashed roasted sweet potato, 1 cup heavy cream, 3 tbsp all-purpose flour, 1 tsp cinnamon, 1/4 tsp nutmeg, 1 tsp vanilla, 1/4 tsp salt

How to make it: 1. Heat oven to 425F; line the pan with parchment. 2. Beat cream cheese and brown sugar until smooth, then beat in the sweet potato. 3. Add eggs one at a time, then cream, vanilla and salt. 4. Sift in flour and spices and mix until smooth. 5. Bake 50 to 60 minutes until dark on top and wobbly in the middle. 6. Cool, then chill at least 4 hours before slicing.

Mini Basque Cheesecakes in Parchment Cups

Little cheesecakes are perfect for parties, cookie swaps and buffets, since nobody has to slice anything. The same creamy batter bakes in parchment lined muffin cups in about 20 minutes, puffing up and browning before it settles into a tiny, glossy cup like this one. They look adorable beside mini Christmas desserts. How many could you eat?

You will need: 12-cup muffin tin, parchment squares, 12 oz cream cheese softened, 1/2 cup sugar, 2 eggs, 3/4 cup heavy cream, 1 1/2 tbsp all-purpose flour, 1/2 tsp vanilla, pinch of salt

How to make it: 1. Heat oven to 425F and press a parchment square into each muffin cup. 2. Beat cream cheese and sugar until smooth. 3. Beat in eggs one at a time, then cream, vanilla and salt. 4. Sift in flour and mix until smooth. 5. Fill cups three quarters full and bake 18 to 22 minutes until browned on top and wobbly in the middle. 6. Cool, then chill at least 2 hours.

Gingerbread Spice Burnt Cheesecake

This one tastes like a gingerbread cookie melted into a burnt cheesecake. Molasses, ginger, cinnamon and a pinch of cloves give the batter a warm holiday color and that unmistakable Christmas smell. The caramelized top pairs perfectly with all that spice. It is wonderful beside spiced cookie butter treats on a holiday dessert board. Is gingerbread your favorite Christmas flavor?

You will need: 9-inch springform pan, parchment, 24 oz cream cheese softened, 3/4 cup brown sugar, 3 tbsp molasses, 4 eggs, 1 1/2 cups heavy cream, 3 tbsp all-purpose flour, 1 1/2 tsp ground ginger, 1 tsp cinnamon, 1/4 tsp cloves, 1/4 tsp salt, crushed gingersnaps for topping

How to make it: 1. Heat oven to 425F; line the pan with parchment. 2. Beat cream cheese, brown sugar and molasses until smooth. 3. Beat in eggs one at a time, then the cream and salt. 4. Sift in flour and spices and mix until smooth. 5. Bake 45 to 55 minutes until deeply browned and wobbly in the center. 6. Cool, chill at least 4 hours and top with crushed gingersnaps to serve.

Make-Ahead Basque Cheesecake for Christmas Eve

Here is the secret busy hosts love: this cheesecake actually tastes better on day two. The flavor deepens in the fridge, the texture turns silky, and the slices cut cleaner, just like the neat wedge in this photo. Bake it up to three days before Christmas Eve, keep it wrapped in the fridge, then set it out an hour before dessert so it softens the way they serve it in Spain. Plan the rest of the menu with our make-ahead Christmas desserts. Will you bake yours early?

You will need: 9-inch springform pan, parchment, 24 oz cream cheese at room temperature, 1 cup sugar, 4 large eggs, 1 1/2 cups heavy cream, 3 tbsp all-purpose flour, 2 tsp vanilla, 1/4 tsp salt, plastic wrap

How to make it: 1. Heat oven to 425F; line the pan with parchment. 2. Beat cream cheese and sugar until smooth, then add eggs one at a time, cream, vanilla and salt. 3. Sift in flour and mix until smooth. 4. Bake 45 to 55 minutes until deeply browned and wobbly in the center. 5. Cool completely, wrap well and refrigerate up to 3 days. 6. Rest at room temperature 1 hour before slicing.

Maple Pecan Burnt Cheesecake

Pure maple syrup sweetens this Basque cheesecake and gives it a gentle, woodsy flavor that feels like a New England autumn. A crown of buttery candied pecans on top gives the dark top a glossy finish. Serve it with cozy maple desserts. Maple or pecan, which flavor wins for you?

You will need: 9-inch springform pan, parchment, 24 oz cream cheese softened, 1/2 cup sugar, 1/2 cup pure maple syrup, 4 eggs, 1 1/4 cups heavy cream, 3 tbsp all-purpose flour, 1 tsp vanilla, 1/4 tsp salt; topping: 1 cup pecan halves, 2 tbsp butter, 2 tbsp maple syrup

How to make it: 1. Heat oven to 425F; line the pan with parchment. 2. Beat cream cheese, sugar and maple syrup until smooth. 3. Beat in eggs one at a time, then cream, vanilla and salt, and sift in the flour. 4. Bake 45 to 55 minutes until browned and wobbly; cool and chill at least 4 hours. 5. Toast pecans in butter 3 minutes, add maple syrup and cook 1 minute, then cool on parchment. 6. Pile the pecans on top just before serving.

Classic New York Cheesecake, the Rival

Here is the cheesecake every burnt version gets compared to. New York style is dense, tall and smooth, with a buttery graham crust and a pale, creamy top, often crowned with fruit like the blueberry sauce in this photo. It takes more care, with a low oven, a water bath and a slow cool down, but fans swear it is worth every step. Compare it with our better-than-bakery cheesecakes. Team New York or team burnt?

You will need: 9-inch springform pan, foil; crust: 1 1/2 cups graham crumbs, 1/3 cup melted butter, 2 tbsp sugar; filling: 32 oz cream cheese softened, 1 cup sugar, 1 cup sour cream, 2 tbsp all-purpose flour, 1 tsp vanilla, 4 eggs

How to make it: 1. Heat oven to 325F. Mix crust ingredients, press into the pan and bake 10 minutes; wrap the outside of the pan in foil. 2. Beat cream cheese and sugar until smooth, then sour cream, flour and vanilla. 3. Add eggs one at a time on low speed. 4. Pour over the crust and set the pan in a larger pan of hot water. 5. Bake 70 to 80 minutes until the edges are set and the center jiggles slightly. 6. Cool in the oven 1 hour with the door ajar, then chill overnight.

Loaf Pan Basque Cheesecake

No springform pan? No problem. The loaf pan Basque cheesecake is one of the newest searches out there, and it is perfect for small gatherings or holiday gifting. Tip: let the parchment hang over the long sides so you can lift the entire cheesecake out cleanly once chilled. Wrap slices in parchment and tie with twine for a sweet neighbor gift, just like the vintage pound cakes Grandma gave away. Who would you bake one for?

You will need: 9×5 loaf pan, parchment, 16 oz cream cheese softened, 2/3 cup sugar, 3 eggs, 1 cup heavy cream, 2 tbsp all-purpose flour, 1 tsp vanilla, pinch of salt

How to make it: 1. Heat oven to 425F and line the loaf pan with crumpled parchment hanging over the sides. 2. Beat cream cheese and sugar until smooth. 3. Beat in eggs one at a time, then cream, vanilla and salt. 4. Sift in flour and mix until smooth. 5. Pour into the pan and bake 35 to 40 minutes until deeply browned and jiggly in the center. 6. Cool, chill at least 4 hours, then lift out and slice.