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Spiced Pumpkin Cheesecake Flan

Manila Spoon
This scrumptious Spiced Pumpkin Cheesecake Flan is a delicious custard dessert that's perfectly spiced and great for your Thanksgiving or Christmas! A yummy alternative to pumpkin pie and completely gluten-free!
4.95 from 20 votes
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Prep Time 10 minutes
Cook Time 50 minutes
Course Desserts
Cuisine American
Servings 12
Calories 231 kcal

Ingredients
 

  • 7 tbsp dark brown sugar
  • 3 tbsp water
  • 4 oz cream cheese, softened
  • 4 eggs, room temperature
  • 1 cup pumpkin puree
  • 1 (14) oz canned condensed milk
  • 1 (12) oz canned evaporated milk
  • 1 tbsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp salt

Instructions
 

  • Preheat the oven to 350F / 180C.
    To make the caramel, place the sugar and water in a shallow pan over medium heat. Stir just until the sugar is melted. Allow to boil. When it starts to really thicken, quickly pour the hot caramel over a 9-inch cake pan making sure to spread it all over to cover the entire pan. Set aside and allow to cool.
  • Using an electric mixer, beat the cream cheese until smooth and no more lumps appear. Slowly add the eggs and beat just until combined. Add the pumpkin puree, condensed milk, evaporated milk, vanilla extract, spices (may be replaced with 1/2 tablespoon of pumpkin spice), and, salt. Beat until well-blended.
    Alternatively and for convenience, simply add all ingredients to a blender or large processor (if you have one big enough to accommodate all the ingredients) and mix until combined.
  • Pour the liquid mixture into the prepared cake pan over a fine sieve or strainer. This is important. Make sure to strain it so your flan comes out smooth.
  • Place the cake pan in a bigger pan. Fill the pan with hot water (hot water from the tap is fine) up to half the height of the cake pan. Bake baine marie (in the water bath) for about 50-60 minutes, or until the center has set.
  • Allow to cool in the water bath or just until it's no longer too hot to handle. Completely cool on a rack and then refrigerate. Prepare this 1-2 days ahead.
    To serve, run a thin knife around the pan a couple of times and then invert it onto a plate. Enjoy such creamy deliciousness!
    If you're feeling rather indulgent, serve with a little heavy or double cream on the side! Yes, for my family everything is better with cream!

Notes

NOTES: TIPS & TRICKS
Use a blender for an easy and convenient mixing of all the ingredients.
Instead of using individual spices, simply replace them with 1/2 tablespoon of pumpkin spice.

Nutrition

Serving: 12gCalories: 231kcalCarbohydrates: 33gProtein: 10gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 78mgSodium: 331mgPotassium: 351mgFiber: 1gSugar: 31gVitamin A: 3435IUVitamin C: 2mgCalcium: 268mgIron: 1mg
Keyword spiced pumpkin cheesecake flan
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