I’ve been making this cheesecake flan for YEARS. I honestly can’t even remember where I found this recipe from anymore. But it’s such a perfect recipe that I didn’t feel the need to adjust any part of it or create a new recipe. It’s a great hybrid between cheesecake and flan. But at the same it doesn’t even taste like a cheesecake.
The sweetened condensed milk and cream cheese gives it such a luscious and velvety texture. This flan sits in a caramel sauce that adds the perfect amount of sweetness! It also isn’t eggy AT ALL. And I think that’s the problem with most flan recipes; it tends to taste eggy. If you are looking for a flan recipe, MAKE THIS ONE!
Details
You’re going to start by making the caramel sauce. For this, you DON’T want to use a nonstick saucepan. If you use a nonstick saucepan the sugar will crystalize and will not turn into a caramel sauce. It took me a while to realize this. Sometimes my caramel sauce would succeed and sometimes it would fail. When I did some research I found out that the sugar was crystalizing because I was using a nonstick saucepan.
Constantly stir the water and sugar together until it turns into a golden brown color. At this point you need to work fast because the caramel sauce will harden. So pour the caramel sauce into a 10 inch round baking dish while quickly turning it so that the bottom of the baking dish and a little bit of the sides gets fully coated in the sauce. If you don’t want the caramel sauce to harden so fast when you pour it in the baking dish; you can warm up the baking dish in the oven a little and that will buy you more time. The cooler the baking dish, the faster it will harden.
Next, you’re going to add the cream cheese to a blender and pulse it a few times. Then add in the eggs, one at a time. Once your eggs are all mixed in, add in the sweetened condensed milk, evaporated milk, and vanilla extract.
Poor the mixture into the baking dish with your hardened caramel. And put your baking dish into a water bath. Submerge until the halfway point of your baking dish. Bake it for about 50-60 minutes. The middle of the flan should jiggle a bit. Refrigerate for at least 5-6 hours. Then flip the flan upside down into a serving plate and enjoy!
Easy Creamy Cheesecake Flan
Ingredients
- 3/4 cup granulated sugar
- 1/4 cup water
- 8 oz softened cream cheese
- A 14 ounce can sweetened condensed milk
- A 12 ounce can evaporated milk
- 2 teaspoons vanilla extract
- 5 eggs
Instructions
- Preheat your oven to 350 degrees Fahrenheit.
- In a saucepan over medium heat stir together the sugar and water. Keep stirring until it turns into a golden brown color. (About 5-8 minutes). Do not use a non stick saucepan for this. The sugar will crystallize and won’t turn into a caramel sauce.
- Pour the caramel sauce into a 10 inch round baking dish and quickly tilt the pan to fully coat the bottom and a little bit of the sides. I’ve also used Bundt pans, and a Pyrex baking dish. Use whatever you have available. I warmed up my baking dish before putting the sauce in so that that it wouldn’t harden so quickly.
- Put the cream cheese in a blender and blend for 30 seconds. Then add in eggs one at a time. Once all your eggs are added, add in the sweetened condensed milk, evaporated milk, and vanilla extract.
- Pour into baking dish. Put your baking dish into a water bath. Submerge until halfway point.
- Bake for 50-60 minutes. The middle of the flan should jiggle a bit.
- Cool, then refrigerate for 5-6 hours or overnight.
- Flip the flan upside down into a serving plate.
