Tomorrow Hubby and I will be celebrating 21 years of wedded bliss. And I can't think of a better way to celebrate than with this Pay de Queso y Calabaza. This Pumpkin Cream Cheese Pie combines the fall flavor of pumpkin pie with the creamy goodness of cheesecake in one irresistible dessert. It's the best of both worlds, just like our marriage.
Pay de Queso y Calabaza
(Pumpkin Cream Cheese Pie)
- 1 (4.9 oz.) pkg. Maria's cookies
- 1/3 cup melted butter
- 1 (8 oz.) pkg. cream cheese, softened
- 1 can (14 oz.) sweetened condensed milk
- 1 can (10 oz.) evaporated milk
- 1-1/2 cups pumpkin puree
- 3 eggs
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- Whipped cream (for garnish)
Pulse the Maria's cookies in a food processor or blender until finely ground. Pour the cookie crumbs into a 9x13-inch baking dish. Stir in the melted butter until well combined. Press crumb mixture firmly along the bottom of the baking dish. Refrigerate until ready to use.
Preheat oven to 350°F. Puree cream cheese, sweetened condensed milk, evaporated milk, pumpkin puree, eggs, ground cinnamon, ground nutmeg, and ground cloves in a blender until smooth. Pour into baking dish with Maria's cookie crust. Bake at 350°F for 45 to 50 minutes or until center is set. Remove from oven and cool completely. Refrigerate pie for at least 2 hours. Cut into squares. To serve top with a dollop of whipped cream and a sprinkling of ground cinnamon. Enjoy!
Receta en español