All the creamy tang and autumnal color of a pumpkin-flavored cheesecake, with none of the normal cheesecake drama. This twist on the classically burnt confection from northern Spain cooks up in a springform pan (no water bath required) lined with parchment paper—a dark top with cracked sides isn’t just expected, it’s very much encouraged! Warming spices like cinnamon, ginger, and cloves imbue each creamy slice with cozy, holiday-ready flavor, but the method makes it simple enough to tackle any chilly fall day. Serve with amaro-spiked whipped cream for a bittersweet, boozy note.
Cook’s note: Room temperature ingredients are really important while making this recipe as they help ensure a smooth and velvety batter. Let your cream cheese sit on the counter until it’s fully soft before setting up your mixer; if you need to bring eggs to temp in a flash, submerge them in a glass of warm water on the counter for 10 minutes.