Pumpkin Cheesecake Recipe Mexican Style

Make an easy and delicious pumpkin cheesecake Mexican style to enjoy this autumn with your family or for your Thanksgiving dessert.

Recipe in Spanish: Pay de Queso con Calabaza

I’ve almost always used pumpkins just to decorate on Halloween or Thanksgiving. Now, I’ve been using pumpkins in different ways, from making pumpkin atole to making a pumpkin pie like this.

My kids love pumpkin pie, so this time I make this cheesecake for them with a Mexican twist and they loved it.

Pie Crust options

1. For the crust or base, I used pie crust dough sheets that I already had on my fridge.
2. You can also use pastry pie crust.
3. Or you make my homemade recipe to make pie crust.

Pumpkin Cheesecake Mexican style

Ingredients

1/4 medium, seedless, unshelled pumpkin or can of pumpkin puree
1 pie crust or a sheet of dough
1 whole cinnamon
1 piloncillo
1 tablespoon cinnamon powder
1 tablespoon vanilla
2 cream cheese (take out of the refrigerator half an hour before)
1 egg
1/2 tablespoon anise
1/2 tablespoon nutmeg
1/2 cup of sweetened condensed milk
1/2 can evaporate milk
2 cups water

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!

More Pumpkin recipes:

• How to make pumpkin soup
• How to make Pumpkin hot drink (atole)