Rena Ware


Pumpkin Cheesecake Flan

Recipes 7 November, 2017

There’s a crazy obsession this time of year for pumpkin everything. Thankfully, we’re here with the best Pumpkin Cheesecake Flan recipe to help get you ready for Thanksgiving. The added cinnamon creates a play of sweet and heat making a bite of this dessert very comforting. You can serve it as part of your Thanksgiving menu, but it’s great anytime of year.

Like the famous Tres Leches cake, this recipe uses three types of milk products: sweetened condensed milk, evaporated milk, and cream cheese. We made this flan, and it turned out beautifully and tasted delicious.

Did we mention how easy this recipe is? It’s perfect for beginner bakers and a great way to get kids involved too. Let the festivities begin!

Pumpkin Cheesecake Flan

1 can condensed milk
½ can evaporated milk
5 eggs
8 oz cream cheese, at room temperature
1 cup pumpkin puree
1 teaspoon vanilla extract
1 teaspoon cinnamon
1 tablespoon butter, softened
Cinnamon sugar (1/4 cup granulated white sugar + 1 tablespoon cinnamon)
Hot water

Grease the Inset Pan from our Chef I set with butter. Add cinnamon sugar, tap around until there’s an even coating on the pan, then toss the excess.

Preheat your oven to 350°F. Combine all the ingredients in a blender, except for the water, and blend until smooth and set aside. You can also use a mixer, but make sure that the cream cheese is very soft to avoid large chunks in your mixture. This is was what we did, and it worked perfectly.

Pumpkin Cheesecake Flan

Pour the flan mixture into the Inset Pan. Place it in the center of the Contessa, and pour hot water into the Contessa until it reaches halfway up the sides of the Inset Pan. Bake in the water bath for 45 minutes, or until the flan is just set, and a toothpick inserted into the center comes out clean.

Remove the Inset Pan from the water bath and transfer to a rack to cool. Then chill the flan, covered, for at least 6 hours. Remove from the refrigerator and shake the Inset Pan very gently from side to side; the flan should move freely.

To serve, take a large dessert platter and place on top of the Inset Pan as if it were a lid. Quickly flip the Inset Pan onto the platter. The flan should come out of the mold perfectly. Sprinkle with cinnamon sugar and enjoy!

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