Caramel Flan Cheesecake
Indulge in the ultimate fusion dessert with this irresistible Caramel Flan Cheesecake—a luxurious marriage of creamy cheesecake and silky caramel flan, crowned with a golden caramel glaze. This decadent recipe features a buttery graham cracker crust layered beneath a velvety mixture of cream cheese, sweetened condensed milk, and evaporated milk, all baked to perfection in a water bath to ensure a smooth, crack-free finish. The show-stopping caramel layer on top is both visually stunning and deliciously rich, adding an elegant touch to every slice. Perfect for special occasions or a gourmet treat, this Caramel Flan Cheesecake serves up to 10 and guarantees to impress with its melt-in-your-mouth texture and sophisticated flair.
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Recipe Information
Ingredients
- 1 cup Granulated sugar
- 16 oz Cream cheese, softened
- 14 oz Sweetened condensed milk
- 12 oz Evaporated milk
- 5 Large eggs
- 2 tsp Vanilla extract
- 1.5 cups Graham cracker crumbs
- 6 tbsp Butter, melted
- 2 tbsp Sugar (for crust)
Instructions
Preheat your oven to 350°F (175°C). Prepare a 9-inch springform pan by wrapping the outside tightly with aluminum foil to prevent water from seeping in during the water bath.
Start by preparing the caramel: In a saucepan over medium heat, melt the granulated sugar, stirring constantly with a wooden spoon, until it turns a rich amber color. Quickly pour the caramel into the bottom of the prepared pan, tilting it slightly to coat the bottom evenly. Be careful as the caramel will be very hot.
In a medium bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of sugar. Mix until the crumbs are evenly moistened. Press the mixture firmly into the bottom of the pan over the hardened caramel to form the crust. Set aside.
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Add the sweetened condensed milk, evaporated milk, eggs, and vanilla extract. Mix until well combined and no lumps remain.
Pour the cheesecake-flan mixture over the crust in the prepared pan.
Place the springform pan into a large roasting pan. Carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan, creating a water bath. This will help prevent the cheesecake from cracking and ensure an even bake.
Transfer the roasting pan with the springform pan into the preheated oven. Bake for 75-90 minutes, or until the center is set but still slightly jiggles when the pan is gently shaken.
Once baked, carefully remove the springform pan from the water bath and let it cool on a wire rack for about 1 hour. Then cover the pan with plastic wrap and refrigerate for at least 4 hours or overnight.
To serve, run a knife around the edge of the pan to loosen the cheesecake, then release the springform pan sides. Invert the cheesecake onto a serving plate so the caramel layer is on top. Slice and enjoy!
Nutrition Facts
Calories |
5766 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 306.1 g | 392% | |
| Saturated Fat | 173.5 g | 868% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 1767 mg | 589% | |
| Sodium | 3806 mg | 165% | |
| Total Carbohydrate | 651.4 g | 237% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 541.3 g | ||
| Protein | 128.7 g | 257% | |
| Vitamin D | 13.6 mcg | 68% | |
| Calcium | 2816 mg | 217% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 3706 mg | 79% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
