Pay de Queso is Mexico’s version of cheesecake. Literally translated it means “cheese pie.”
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However, don’t be fooled. There’s a big difference between the American version and the Mexican version.
Mainly, American cheesecake is a lot sweeter. The Mexican version is rich and creamy but not as sweet.
I’ve seen different variations of this recipe where Mexican sweet bread is sold. This is my version.
Table of Contents
🧀 Ingredients
- Ground cookie crumbs – Galletas Marias is what is traditionally used. They are staple in the Mexican cuisine, but you can also use animal crackers or vanilla wafer-like cookies.
- Walnuts – Swap out for pecans, peanuts, or cashews.
- Butter – Soften up the butter by taking it out of the fridge and zapping for 10 seconds in the microwave until it’s ready.
- Dark Brown Sugar – Dark brown sugar is preferred, but you can also use gold brown sugar.
- Large Eggs to bind everything.
- Ground Cinnamon adds a warmth and earthiness to the dessert.
- Cream Cheese – substitute this ingredient for Neufchatel cheese which has less fat, but full-fat cream cheese works well in this recipe.
- White sugar will add sweetness to the filling.
- ¾ teaspoon vanilla extract adds a delicate depth of spice and warmth.
- Room temperature eggs are what bind the cheesecake together.
- 2 tablespoons All Purpose Flour is what helps the texture
- Pinch of Salt is to enhance the flavor and to add a salty note.
- Heavy whipping Cream is found in the dairy section next to the milk. Using regular cow’s milk is a good substitute, but cream is preferred to create a rich texture.
Also try the holiday version of this recipe made with eggnog – Rompope Cheesecake.
🥧 Making the Pie Crust
- Add the pie crust ingredients to a food processor or a blender.
- Blend until smooth then add to springform pan.
- Using a flat-bottomed drinking glass, press down all around the pan to create the crust.
- Set this aside until ready to use.
Or, skip this step altogether, and buy one that is already made.
Another way to do this is to take a rolling pin and smash maria cookies with it. Then mix with melted butter and press into the baking dish.
Note: You might also hear this dessert referred to as “pastel de queso.”
🥣 Making the Filling
- Add the filling ingredients to a food processor or a blender.
- Blend until smooth.
- Pour the mixture into a springform pan and on top of the already prepared crust.
Be sure to scrape the bowl of a food processor to get all of the cheese mixture out.
Yes, you can use a pie plate, but a springform pan is preferred.
🙋🏻♀️ Frequently Asked Questions
This is not your traditional American cheesecake. Water baths help cheesecakes from over baking and from cracking. The Mexican version has a creamier texture, but it can still crack and sink in. That’s why the heat is gradually reduced before cooling in the fridge.
If you open the door, cold air will rush in, causing it to crack and sink in. Don’t touch that door!
Room temperature ingredients blend easily and will make your dessert smooth and not lumpy.
👩🏼🍳 Pro Tips
- Bake at high temperature for 5 mins. Then reduce the heat and continue baking for 30 minutes.
- Turn off the oven for 15 minutes with the Mexican cheesecake pie still inside.
- Don’t open the oven door. We are gradually reducing the heat so it won’t sink in.
- Placing the baking dish on top of a rimmed baking sheet is a great idea. It makes it easy to put in and take out of the oven, but this is optional.
🍰 More Mexican Bakery Favorites
🍴 What to Serve it With?
Pay de Queso is a decadent and rich Mexican dessert that will make you beg for more. Top with your favorite fruit, whipped cream, or just as is.
If making this during the holidays, try it with Ponche Navideño or hot chocolate. It’s a favorite dessert in Mexican households everywhere. iBuen Provecho!
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Did you make this recipe? Please rate the recipe below!
Pay de Queso
Ingredients
For the Pie Crust:
- 1 ½ cups cookies (galletas maria, animal cookies, graham crackers)
- ½ cup walnuts (or pecans)
- 6 tablespoon butter
- 2 cups brown sugar
- ¼ teaspoon ground cinnamon
For the Filling:
- 16 ounces cream cheese (2 packages)
- ¾ cup sugar
- 2 tablespoon all purpose flour
- ¾ teaspoon vanilla
- ⅛ teaspoon salt
- 1 cup heavy whipping cream
- 2 eggs
Instructions
For the Crust:
- Blend all the crust ingredients.
- Add to a springform pan.
- Press down to create the crust all around the pan.
- Set aside until ready to use.
For the Filling:
- Add all the filling ingredients to a food processor or a blender.
- Pour into the crust pan.
To Bake:
- Preheat oven to 375 degrees F.
- Place the pan in the center of the oven.
- Bake for 5 minutes.
- Then immediately reduce the heat to 325 degrees F.
- Continue cooking for 30 minutes.
- Turn the heat off without opening the oven door.
- Leave the pan inside the oven for 15 more minutes.
- Remove from the oven.
- Let cool for 20 minutes on the counter.
- Place in the fridge for 1 hour minimum before slicing.
- Slice and serve.
I have never tried to make this, but it looks delicious and looks easy to make.
Thanks for your comment.
Wow! Everything in this recipe is so perfect. The crust crispiness looks great, this cheesecake looks absolutely delicious and yummy! Loved it! Thanks for sharing this with us!
Very delicious. Thanks. Gracias.
Awesome! never realised there was Mexican cheesecake, love Mexican food so must try this!
Happy to hear you liked it.
I have not heard of this dessert before, but it sounds delicious! I am a cheesecake fan, so I am sure I would love this as well!
Yes, very yummy. 🙂 Hope you liked it.
I love this recipe! It was so simple to make and even without any added toppings it’s so good!
Yay! So happy to hear you liked this recipe.
My family and I loved everything about this Mexican Cheesecake / “Cheese Pie.” I especially loved the flavor from the walnuts in the crust, so good!
Oooh, yes. That walnut crust in the pay de queso is SO good! Happy to hear you enjoyed it too.
This cheesecake looks so creamy, smooth and scrumptious! I could go for a big slice right now.
Smooth and scrumptious is right!
This looks so creamy and delicious, and it seems relatively easy to prep, too. It not being as sweet as American cheesecake is a real plus for me. I also appreciate your instructions for reducing the temperature slowly. That’s a handy technique for a lot of recipes. Thank you!
Thank you. Yes, lowering the temperature is the trick! Glad you enjoyed this recipe.
Love how easy this recipe is. Can’t wait to try it this weekend. thank you for the recipe!
Hope you enjoyed it!