It’s been 17 months since I first wondered if anyone needed another recipe for a basque cheesecake — the golden, custardy, and unadorned variety from San Sebastián, Spain — and realized that I did.

I wanted a smaller one because I didn’t want to commit to a 2- to 3-pound cheese [which, frankly, sounds like a great thing otherwise] every time I had a yearning. A loaf pan was great for efficiency, mobility, and convenient slicing. Even though the cream cheese was cold from the fridge, we were able to produce the batter in minutes using a food processor. A little cornstarch instead of flour allowed the cheesecake to be gluten-free, which is always a plus.

I’m thrilled that so many of you have attempted the simple basque cheesecake. But, in case you were concerned that I didn’t hear the 75 or so times someone asked if there was a way to make a pumpkin version for Thanksgiving, I hope this clears things up.

We believe this pumpkin basque cheesecake is every bit as delicious as the original. I’ve made it far more than the “testing” necessary since we can’t get enough of it, and I hope it has the same impact on you. If you’ve ever wanted more pumpkin cheesecakes tasted more like pumpkin, this is the recipe for you. It’s almost as flavorful as pumpkin pie, but it’s still a basque cheesecake, complete with caramelized borders and a sunken center by design. It is also slightly sweet, making it the ideal ending to a delicious meal.

I pondered topping it with a drizzle of caramel sauce or whipped butterscotch cream. I considered crushed pepita brittle or even a dollop of pecan pie-style sauce. However, like with the original, we preferred it unadorned, as we should all be inherently certain that it does not require any embellishments to be a centerpiece.

If you’re blending this in a food processor, cold cream cheese works nicely. If you’re using a hand or stand mixer, make sure the cream cheese is melted to room temperature first.

¼ cup (50 grams) granulated sugar

⅓ cup (45 grams) cornstarch

½ teaspoon kosher salt

1 ½ teaspoons ground cinnamon

¼ teaspoon freshly grated nutmeg

¼ teaspoon ground ginger

½ cup (100 grams) light brown sugar

1 pound cream cheese (2 8-ounce/227-gram packages) (see Note)

3 large eggs

1 ¼ cups canned pumpkin puree (less than a 15-ounce/425-gram can)

Heat oven: To 425°F (218°C). Line a loaf pan with a large piece of parchment paper, pressed into the corners and up the sides. Place the loaf pan on a rimmed baking sheet in case there is any overflow (which I have never had).

In a food processor: In the work bowl, combine the granulated sugar, cornstarch, salt, and spices. Cut the cold cream cheese into large chunks and mix in with the sugar and brown sugar. Blend until fully incorporated and the cream cheese is soft, scraping down the bowl once or twice. Add the eggs one at a time, blending until combined, then scraping down the sides of the workbowl. Add the pumpkin and blend until equally combined.

With a handmixer: In a large mixing basin, combine the granulated sugar, corn starch, salt, and spices. Beat in the softened cream cheese and brown sugar until well combined, scraping down the bowl several times to ensure no unmixed cream cheese remains. Add the eggs one at a time, beating until combined and scraping down the bowl between each. Add the pumpkin and beat until equally combined.

Both methods: Pour into the prepared pan, ensuring that it all fits inside the parchment paper sling. Bake for 35 to 40 minutes, or until puffed, bronzed, and moderately jiggly when shimmied in the pan. If you want extra color on top, you can finish by broiling it for 2 to 3 minutes.

To finish and serve:Transfer the pan to a cooling rack and allow to cool at room temperature for 1 to 2 hours, or refrigerate for one hour. Pumpkin basque cheesecake can be served chilled or at room temperature; the latter is more traditional, although both are as excellent.

Using parchment paper, lift and transfer the cheesecake from the loaf pan to a dish. Cut into one-inch slices.