Cheesecake Flan Cake
Alejandra Cota
The perfect combination of two creamy textures, this cheesecake flan cake is what dessert dreams are made of! Garnished with a flavorful caramel sauce, raspberries, and chopped pecans, this cheesecake flan cake features a cinnamon cookie crust topped with a velvety flan layer and a drool-worthy cheesecake layer that will delight anyone with a sweet tooth.
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Ingredients
12
Portions
  • 2 cups cinnamon cookies
  • 1/2 cups butter, at room temperature
  • 2 1/3 packages cream cheese, at room temperature, for the cheesecake
  • 1 1/2 cups whipping cream, for the cheesecake
  • 1/2 cups sugar, for the cheesecake
  • 5 eggs, for the cheesecake
  • 1 tablespoon vanilla essence, for the cheesecake
  • 5 tablespoons flour, for the cheesecake
  • 1 cup cow's milk, for the flan
  • 2 tablespoons vanilla essence, for the flan
  • 1 cup evaporated milk, for the flan
  • 2 packages cream cheese, at room temperature, for the flan
  • 2 cups condensed milk, for the flan
  • 8 sugar, for the flan
  • 1 cup sugar, for the caramel sauce
  • 2 tablespoons butter, for the caramel sauce
  • 1/2 cups whipping cream, at room temperature, for the caramel sauce
  • some raspberries, for garnish
  • some pecans, for garnish
Preparation
2 mins
1h 40 mins
Easy
  • Preheat oven to 338 °F.
  • For the base: In a food processor or a blender, grind cookies to a fine powder. Mix with butter until a dough is formed.
  • Pour dough into a 9.8-inch cake pan lined with parchment paper. Press with a spoon to form the base and bake for 10 minutes. Remove and let cool.
  • For the cheesecake: Mix cream cheese and whipping cream to get rid of any lumps. Add sugar, eggs one by one, vanilla, and flour and mix thoroughly. Set aside.
  • For the flan: In a blender, combine milk, vanilla, evaporated milk, and cream cheese until smooth. Pour blended mixture into a pot and bring to a boil.
  • In a bowl, whisk eggs and condensed milk. Add to the hot milk mixture and cook for 10 minutes stirring constantly until thick. Set aside and let cool.
  • Pour flan mixture into the pan with the previously baked cookie crust. Gently add cheesecake mixture with a spoon to keep the layers from mixing. Cover with aluminum foil and bake in a water bath for 1 hour 20 minutes. Let cool and refrigerate for 2 hours before unmolding.
  • For the caramel sauce: In a pot over medium heat, cook sugar until caramel is formed. Add butter and whipping cream and stir until incorporated. Remove and let cool.
  • Garnish cheesecake flan cake with caramel sauce, raspberries, and pecans. Serve flan cheesecake cold.

Nutritional information

* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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