Caramelized flan cheesecake is a stunning fusion of creamy cheesecake and silky flan, topped with a rich layer of caramelized sugar. With a smooth, custard-like texture and a deep caramel flavor, this dessert is perfect for special occasions or as a luxurious treat.
Why You’ll Love This Recipe
- A unique combination of flan and cheesecake in one dessert
- Rich, creamy texture with a luscious caramel topping
- Impressive presentation but surprisingly easy to make
- Can be made ahead of time for convenience
- A crowd-pleaser with a balance of sweetness and creaminess
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Caramel Layer:
- Granulated sugar
- Water
For the Flan Layer:
- Sweetened condensed milk
- Evaporated milk
- Cream cheese, softened
- Eggs
- Vanilla extract
For the Cheesecake Layer:
- Cream cheese, softened
- Granulated sugar
- Eggs
- Vanilla extract
For Garnish (Optional):
- Whipped cream
- Fresh berries
- Caramel drizzle
Directions
- Make the Caramel: In a saucepan over medium heat, melt sugar and water until it turns a golden-brown caramel. Immediately pour into a greased cake pan, swirling to coat the bottom. Let it cool and harden.
- Prepare the Flan Layer: Blend sweetened condensed milk, evaporated milk, cream cheese, eggs, and vanilla until smooth. Pour over the hardened caramel layer.
- Prepare the Cheesecake Layer: In a bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in vanilla extract. Gently pour over the flan mixture.
- Bake Using a Water Bath: Place the cake pan in a larger pan filled with hot water (bain-marie) and bake at 350°F (175°C) for about 60 minutes until set.
- Cool & Chill: Let cool at room temperature, then refrigerate for at least 4 hours or overnight.
- Unmold & Serve: Run a knife around the edges, invert onto a plate, and garnish as desired.
Servings and Timing
- Servings: 8-10
- Preparation Time: 20 minutes
- Baking Time: 60 minutes
- Chilling Time: 4 hours
- Total Time: 5 hours 20 minutes
Variations
- Chocolate Version: Add melted chocolate to the cheesecake layer for a chocolate-flan combination.
- Coffee-Infused: Mix espresso powder into the flan layer for a coffee-flavored twist.
- Nutty Crunch: Top with chopped pecans or almonds for extra texture.
- Dairy-Free Option: Use dairy-free cream cheese and coconut milk instead of evaporated milk.
Storage/Reheating
- Refrigeration: Store in an airtight container for up to 4 days.
- Freezing: Freeze for up to 2 months, then thaw in the fridge overnight before serving.
- Reheating: Not necessary, as this dessert is best served chilled.
FAQs
How do I prevent my flan cheesecake from cracking?
Baking in a water bath ensures even heat distribution and prevents cracks.
Can I use store-bought caramel instead of making my own?
Yes, but homemade caramel adds a richer flavor.
How do I know when the cheesecake is done?
The center should be slightly jiggly but set. It will firm up as it cools.
Can I make this dessert ahead of time?
Yes, it’s best made a day in advance to allow the flavors to develop.
What is the best way to unmold the flan cheesecake?
Run a knife around the edges and place the bottom of the pan in warm water for a few seconds before inverting.
Can I use a springform pan?
It’s not recommended, as the caramel may leak. Use a solid cake pan instead.
What’s the best way to slice the flan cheesecake?
Use a sharp knife dipped in hot water and wipe it clean between cuts.
Can I add a crust to this cheesecake?
Traditional flan cheesecake doesn’t have a crust, but you can add a graham cracker crust if desired.
Why does my flan layer separate from the cheesecake?
If the layers are poured too quickly, they may not set properly. Pour gently and bake slowly.
Can I use low-fat ingredients?
Full-fat ingredients give the best texture, but you can use low-fat cream cheese and milk if necessary.
Conclusion
Caramelized flan cheesecake is an exquisite dessert that combines the creamy richness of cheesecake with the silky smoothness of flan, all topped with a golden caramel layer. It’s a show-stopping treat that is surprisingly easy to make and sure to impress at any gathering. Serve chilled for the perfect indulgence!
Print
- Total Time: 5 hours
- Yield: 8 servings 1x
Description
This Caramelized Flan Cheesecake combines the creamy richness of cheesecake with the silky texture of flan, topped with a perfectly golden caramel glaze.
Ingredients
For the Caramel
- 1/2 cup granulated sugar
- 2 tablespoons water
For the Flan Layer
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) evaporated milk
- 3 large eggs
- 1 teaspoon vanilla extract
For the Cheesecake Layer
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
- Make Caramel: Heat sugar and water over medium heat until golden. Pour into a cake pan and tilt to coat the bottom.
- Prepare Flan Layer: Blend all flan ingredients and pour over caramel.
- Make Cheesecake Batter: Beat cream cheese, sugar, eggs, and vanilla until smooth. Pour over flan layer.
- Bake in a Water Bath: Place pan in a larger baking dish filled with hot water. Bake at 350°F (175°C) for 50-60 minutes.
- Cool & Refrigerate: Let cool, then refrigerate for at least 4 hours before inverting onto a plate.
Notes
- Use a knife to loosen edges before flipping the flan.
- Let it chill overnight for best results.
- Serve with fresh fruit or whipped cream.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Latin American