Pumpkin Basque Cheesecake

Preheat the oven to 230 C° and line a baking pan with a diameter of approximately 20 cm with parchment paper. Simply press the paper untidily into the pan so that it covers both its bottom and sides.

Whisk the cream cheese together with sugar and mascarpone for 5 minutes until the mixture is smooth. Stir in the cream, vanilla extract, flour, and pumpkin spice. Gradually add the pumpkin puree and incorporate it into a smooth mixture. Stir it only with a rubber spatula; do not whisk it further.

Pour into the prepared pan, smooth, and gently tap the pan a few times against the counter to remove any air bubbles. Place into the preheated oven and bake for 30 minutes. The cheesecake should puff up in the oven and turn brown to slightly blackened.