Everyday Recipes

Creamy Pumpkin Cheesecake

EL MEJOR NIDO
Creamy Pumpkin Cheesecake
Recipe Info - Skill Level
Level
Intermediate
Recipe Info - Prep Time
Prep 
15 min
Recipe Info - Cook Time
Cook 
40 min
Recipe Info - Serving Size
Servings
16 servings

This cheesecake is lightly sweetened and made creamy with LA LECHERA Sweetened Condensed milk. Add warm spices such as cinnamon and nutmeg and you have a cheesecake that will delight everyone.

Creamy Pumpkin Cheesecake is the perfect autumnal treat, bringing together the comforting flavors of pumpkin and aromatic spices. This delightful dessert from Official LA LECHERA® is crafted with a rich pumpkin and condensed milk filling that ensures a smooth and creamy texture with every bite.

Imagine diving into a piece of sweetened condensed milk pumpkin cheesecake, where the subtle sweetness of the LA LECHERA Sweetened Condensed Milk harmoniously blends with the robust pumpkin flavor. Each slice of this pumpkin cheesecake with sweetened condensed milk radiates warmth from the added spices, offering a taste that's both familiar and festive.

This pumpkin cheesecake recipe with condensed milk is perfect for any fall occasion, particularly Thanksgiving or any holiday gathering. Its intermediate difficulty level makes it an enjoyable project for those who love to bake. Made with pure ingredients like LIBBY'S® 100% Pure Pumpkin and NESTLÉ LA LECHERA FAT FREE Sweetened Condensed Milk, this dessert is sure to become a family favorite. Whether you're sharing it with loved ones or enjoying it as a personal treat, the pumpkin cheesecake with condensed milk is a celebration of flavor and texture.

So, light up your seasonal celebrations with this exquisite condensed milk pumpkin cheesecake. It’s more than a dessert; it's a tradition waiting to happen, bringing joy and deliciousness to your holiday table.

Ingredients

Step 1

Preheat oven to 350° F. Spray a 9-inch springform pan with nonstick cooking spray.

Step 2

Mix together graham cracker crumbs and butter. Press crumb mixture firmly onto bottom of prepared pan. Bake for 10 minutes or until golden. Remove from oven and allow to cool. Reduce oven temperature to 325° F.

Step 3

Beat cream cheese and pumpkin in a large mixer bowl on high speed, scraping down side of bowl as needed, for about 3 minutes or until completely smooth and creamy. Beat in sweetened condensed milk, cinnamon, nutmeg and salt on low speed to incorporate. Add eggs one at a time, beating well after each addition. Pour into crust.

Step 4

Bake for 30 to 35 minutes or until edges are puffed but center still jiggles (it will continue to bake and set as it cools). Cool to room temperature on wire rack. Refrigerate for at least 4 hours before serving. Serve with whipped cream, if desired.

Ingredients

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