\n
\nIf you\u2019re mixing this in a food processor, cold cream cheese is fine. If you\u2019re using a handmixer or stand mixer, it\u2019s best to have the cream cheese softened at room temperature first.
\n\u00bc cup (50 grams) granulated sugar\u2153 cup (45 grams) cornstarch\u00bd teaspoon kosher salt1 \u00bd teaspoons ground cinnamon\u00bc teaspoon freshly grated nutmeg\u00bc teaspoon ground ginger\u00bd cup (100 grams) light brown sugar1 pound cream cheese (2 8-ounce\/227-gram packages) (see Note)3 large eggs1 \u00bc cups canned pumpkin puree (less than a 15-ounce\/425-gram can)
\nHeat oven: To 425\u00b0F (218\u00b0C). Line a loaf pan with one big piece of parchment paper pressed into the corners and up the sides. Place the loaf pan on a rimmed baking sheet, just in case there\u2019s overflow (but I\u2019ve never had any).
\nIn a food processor: In the work bowl, blend the granulated sugar, cornstarch, salt, and spices to combine. Cut the cold cream cheese into large chunks and add to the sugar mixture along with the brown sugar. Blend until completely combined and the cream cheese is soft, scraping down the bowl once or twice. Add eggs, one at a time, and blend to combine then scrape down the sides of the workbowl (yes, each time). Add the pumpkin and blend to evenly combine.
\nWith a handmixer: Combine granulated sugar, cornstarch, salt, and spices in a large mixing bowl. Add softened cream cheese and brown sugar and beat to combine, scraping down the bowl a few times as you do to make sure there\u2019s no unmixed cream cheese. Add eggs, one at a time, beating to combine and scraping down the bowl between each. Add the pumpkin and beat to evenly combine.
\nBoth methods: Pour into the prepared pan, making sure it all lands inside the parchment paper sling. Transfer to the oven and bake for 35 to 40 minutes, until puffed, bronzed, and moderately jiggly when the pan is shimmied. If you\u2019d like more color on top, you can run it under your oven\u2019s broiler for 2 to 3 minutes at the end.
\nTo finish and serve: Transfer pan to a cooling rack and cool at room temperature for 1 to 2 hours or transfer to the fridge and cool for one hour. Pumpkin basque cheesecake can be served cool or at room temperature; the latter is traditional but both are delicious.
\nUse parchment paper to lift and remove cheesecake from the loaf pan and transfer to a plate. Cut into 1-inch slices.
\nDo ahead: Basque pumpkin cheesecake keeps in the fridge for 5 days, although it would be unprecedented.<\/p>\n