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Ingredients
Scale
- 1 cup granulated sugar
- 4 oz cream cheese, at room temperature
- 1 cup pumpkin puree
- 5 eggs, at room temperature
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) evaporated milk
- 1 tablespoon vanilla extract
- 1 tablespoon cinnamon or pumpkin pie spice
Instructions
- Preheat the oven to 350°F.
- Melt sugar in a saucepan until golden amber, pour into cake pan.
- Blend cream cheese, pumpkin puree, eggs, condensed milk, evaporated milk, vanilla, and spice until smooth.
- Pour mixture over caramel in the pan carefully.
- Create a water bath by placing the cake pan in a larger baking dish, filling with water halfway up the sides.
- Bake for about 50 minutes until edges set and center jiggles slightly.
- Cool in water bath for 1 hour, then refrigerate for at least 2 hours.
Notes
Use room temperature ingredients for better blending.
Carefully watch melting sugar to prevent burning.
Refrigerate overnight for optimal flavor and texture.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Spanish
Nutrition
- Calories: 320
- Sugar: 32
- Sodium: 150
- Fat: 14
- Saturated Fat: 8
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 43
- Fiber: 1
- Protein: 6
- Cholesterol: 120