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Home » Recipes » Pumpkin Cheesecake Recipe Mexican Style

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Pumpkin Cheesecake Recipe Mexican Style

pumpkin cheesecake recipe

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.

pumpkin cheesecake mexican style over a pioneer woman placemat
Pumpkin Cheesecake

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 recipe
Pumpkin cheesecake excellent Autumn dessert.

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)

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.
No ratings yet
Imprime la Receta Pin Receta
Course Appetizer
Cuisine Mexican
Servings 8 people
Calories 191 kcal

Ingredients
  

  • 400 gr unshelled pumpkin or can 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

Instructions
 

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 Calories from Fat 72
    % Daily Value*
    Fat 8g12%
    Saturated Fat 3g19%
    Trans Fat 0.003g
    Polyunsaturated Fat 1g
    Monounsaturated Fat 3g
    Cholesterol 27mg9%
    Sodium 124mg5%
    Potassium 283mg8%
    Carbohydrates 26g9%
    Fiber 1g4%
    Sugar 12g13%
    Protein 4g8%
    Vitamin A 4346IU87%
    Vitamin C 5mg6%
    Calcium 88mg9%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.


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    About Brenda Cisneros

    Brenda Cisneros is a Hispanic mom living in San Antonio, TX, after living in Dallas for fifteen years. She lives with her husband, their three kids, and their dog.
    She started her Lifestyle blog, Mejorando mi Hogar, in Dallas in 2009 to connect with the Latino community in the US.
    Brenda encourages her readers to enjoy life traveling and spending quality time with their family. In her blog, she shares her family experiences, recipes, travel, crafts, entertainment, and other family-related topics.

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