Welcome back! Today, we have a fun seasonal variation on the Basque Cheesecake , featuring pumpkin! It's similar to the original, with the burnt-looking top and the rugged edges all there, but it has its own differences that make it really unique. Pumpkin Basque Cheesecake Makes a 7 inch cheesecake Ingredients: 1 box (8 ounces) cream cheese 200 grams pumpkin, peeled, seeded, and steamed (we used kabocha pumpkins) 1/4 cup packed brown sugar 2 eggs 1 tablespoon flour 1/4 cup heavy cream 1/8 teaspoon salt 1/2 teaspoon vanilla extract Spices (you can substitute for 1 teaspoon pumpkin spice): 1/2 teaspoon cinnamon powder 1/8 teaspoon ginger powder 1/8 teaspoon nutmeg 1/8 teaspoon allspice Directions: After peeling, seeding, and steaming, mash the pumpkin with a fork. If you want an even smoother texture, you can pass the pumpkin mash through a sieve to press out the large chunks. Add the cream cheese and pumpkin into the food processor and pulse a few times to mix the two ingredi...