Last Thanksgiving, I had a dilemma. No, it wasn’t a turkey dilemma. It was a dessert dilemma. I could not decide whether to prepare a flan or a cheesecake for our Thanksgiving dinner. One side of my family wanted a flan, and another side wanted cheesecake. If I had the time during the holiday madness, I would have made one of each. But I didn’t. Nonetheless, I ended up making a delicious pumpkin Tiramisu that made everyone content.
This year, I jumped ahead of the game and decided to combine the best of both worlds. I plan to prepare this cream cheese flan that is going blow last year’s dessert out of the water. Think of it as a custardy cheesecake without crust but covered in syrup. Sounds amazing, doesn’t it?
With that said I am spreading some cheesecake cheer Thanksgiving on my family with this mouthwatering treat and passing it on to you with this post. If cream cheese flan is not your dessert style, don’t fret! Visit cheesecakecheer.com and choose from a decadent, classic, or a fresh cheesecake recipe. There is a cheesecake out there just for you! I like them all!
Don’t forget to explore the site and get inspired by beautiful entertainment and recipe ideas for you to try during the upcoming holidays. Happy baking!
Flan de Queso
Prep Time: 20 minutes • Cook Time: 1 hour 25 minutes • Serves: 8
½ cup sugar
1 tablespoon water
12 ounces evaporated milk
14 ounces condensed milk
1 package (8 oz.) PHILADELPHIA Cream Cheese, at room temperature
1 teaspoon vanilla extract
1 teaspoon cinnamon powder
PREHEAT oven to 350°F.
COMBINE sugar and water over medium-low heat until sugar dissolves in a heavy, small pan. Boil but do not stir, hold the pan’s handle and slowly swirl pan to incorporate sugar and water to resemble amber syrup. Do not burn. Approximately 8 minutes.
IMMEDIATELY pour syrup into 9-inch cake pan. Carefully swirl the cake pan around to cover the entire bottom in syrup. Set aside.
WHISK eggs, cream cheese, evaporated milk, condensed milk, cinnamon and vanilla in a large mixing bowl.
POUR into prepared cake pan and cover lightly with aluminum foil. Place covered cake pan in a large roasting pan. Fill roasting pan half way up with boiling water as a bain-marie.
BAKE for one 1 hour and 25 minutes or until toothpick inserted comes out clean.
REMOVE baking pan from oven and let cool in the baking pan with water. Remove from water and refrigerate overnight.
RUN a small knife around flan to loosen. To unmold, place a plate atop the cake pan, hold plate firmly and invert. Shake gently and allow flan to settle onto plate.
For more recipes and ideas, visit my blog at www.nibblesandfeasts.com
Article by Kraft TasteMaker Ericka Sanchez. For more recipes and ideas, visit her blog at Nibbles and Feasts.
Please keep in mind that the bloggers opinions, advice and recipes are their own and do not necessarily reflect the opinion of Kraft Foods.