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Pumpkin Cheesecake Recipe Mexican Style
Brenda Cisneros
Make an easy and delicious pumpkin cheesecake Mexican style to enjoy this autumn with your family or for your Thanksgiving dessert.
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Course
Appetizer
Cuisine
Mexican
Servings
8
people
Calories
191
kcal
Ingredientes
1x
2x
3x
400
gr
unshelled pumpkin or c
an of pumpkin puree
1
pie crust or a sheet of dough
1
piloncillo
1
tablespoon
cinnamon powder
1
tablespoon
vanilla
2
cream cheese
1
egg
1/2
tablespoon
anise
1/2
tablespoon
nutmeg
1/2
cup
of
sweetened condensed milk
1/2
caan
evaporate milk
2
cups
water
Instrucciones
TWO WAYS TO MAKE THE PUMPKIN CHEESE CAKE FILLING:
PUMPKIN CHEESECAKE RECIPE FROM SCRATCH
Add the water to a pot with the pieces of pumpkin, whole cinnamon, anise, and piloncillo.
Let the squash cook over medium heat for about ten minutes for the squash to soften.
When the squash is soft, let it cool, remove the peel, and drain.
PUMPKIN CHEESECAKE WITH CANNED PUMPKIN
Place the squash in the blender, along with ground cinnamon, egg, nutmeg, sugary condensed milk, evaporated milk, and cream cheese. Blend.
To make the pie
:
Pour the pumpkin cheese cake mix into the pie mold.
Cover the pie edges with foil so they don’t burn.
Bake at 350 F or 180 C for 45 minutes.
Let it cool and put it in the fridge for at least an hour.
Enjoy the best pumpkin cheesecake recipe!
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Nutrition Facts
Pumpkin Cheesecake Recipe Mexican Style
Amount per Serving
Calories
191
% Daily Value*
Fat
8
g
12
%
Saturated Fat
3
g
19
%
Trans Fat
0.003
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
3
g
Cholesterol
27
mg
9
%
Sodium
124
mg
5
%
Potassium
283
mg
8
%
Carbohydrates
26
g
9
%
Fiber
1
g
4
%
Sugar
12
g
13
%
Protein
4
g
8
%
Vitamin A
4346
IU
87
%
Vitamin C
5
mg
6
%
Calcium
88
mg
9
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.