Easy Pumpkin Cheesecake

Welcome back food family!

Gobble gobble! 🦃 Are you ready for Thanksgiving?!! 🍁🍂 You can’t have Thanksgiving without a pumpkin pie—or in this case, a pumpkin cheesecake! 🥧

Now, I’ll be honest with you. For years, I was that señora rolling her eyes at anything pumpkin. Ay no, gracias. But then one day, curiosity (and maybe a little stubbornness) got the best of me. I whipped up this cheesecake, and let me tell you, it was like discovering a new cousin at the family reunion—unexpected, but instantly beloved. 🙌🏽

🥖 From Panadería to Pumpkin

Let me take you back. My dad was a panadero in Mexico, running his own panadería where the smell of bolillos and conchas filled the air. My mom? She met him right there among the trays of pan dulce. Romantic, right? Forget dating apps—pan dulce was the original matchmaker. 💕

Growing up, bread and pastries were our love language. So when I bake today, I’m not just mixing cream cheese and pumpkin puree—I’m stirring in memories of my dad’s panaderia, of flour-dusted aprons, and of family stories told over café con leche.

🎨 Why I Said Yes to Pumpkin

So why did I, a lifelong pumpkin skeptic, decide to make this cheesecake? Simple: family. My adult kids were coming home for Thanksgiving, and I wanted something that felt festive but also a little different. Plus, I thought, if I can survive raising teenagers, surely I can survive baking with pumpkin. 😂

And guess what? It worked. The creaminess of the cheese, the sweetness of the condensed milk, and that cozy pumpkin spice all came together like a mariachi band hitting the perfect note. Even my husband, who usually just asks, “Is there flan?” gave it two thumbs up.

🍂 Final Crumbs of Wisdom

So here’s my conclusion, amigas y amigos: don’t knock pumpkin until you’ve tried it in cheesecake form. This recipe is easy, festive, and guaranteed to make you the star of the Thanksgiving table.

Serve it with a smile, a cafecito, and maybe a story about your own family traditions. Because at the end of the day, food isn’t just about flavor—it’s about heritage, humor, and love.

¡Buen provecho y feliz Thanksgiving! 🦃🍁

Servings: 8

Ingredients:

• 1 (8 oz) bar cream cheese

• 1 (16 ounce) can pumpkin puree

• 1 (14 ounce) can sweetened condensed milk

• 2 large eggs

• 1 tablespoon pumpkin pie spice

• 1 (9 inch) unbaked graham cracker crust

Instructions:

• Preheat the oven to 350 degrees Fahrenheit.

• Blend the cream cheese, pumpkin puree, condensed milk, eggs and pumpkin pie spice until fully combined.

• Pour the mixture into the pie crust.

• Bake in the preheated oven for 35 to 40 minutes. Remove from the oven. Insert a toothpick in the center. If it comes out clean it is done. If it's not done, place it back in the oven and bake in 3 minute increments until fully cooked. IMPORTANT: The cooking time is for a convection oven. If you are not using a convection oven, you will need to adjust the cooking time per your oven settings.

• Set on a wire rack and cool completely before serving. Enjoy your Gobble gobble day! 🦃