Chocolate Cheesecake Flan

photo by:kraft

Magnifique! I just made this for first time last night, what a fantastic recipe. I couldn't stop eating it! I used a cup of milk chocolate chips instead of bakers chocol...read more

posted by

staceedo

on 7/11/2009

time

prep:

10 min

total:

5 hr 10 min

servings

total:

12 servings

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What You Need

1-1/2

cups sugar, divided

1-1/2

pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate (6 oz.), divided

can (12 oz.) evaporated milk

pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed

eggs

Make It

PREHEAT oven to 350°F. Place 1 cup of the sugar in small heavy saucepan; cook on medium heat until sugar is deep golden brown, stirring constantly. Pour into 9-inch round cake pan.

PLACE 4 oz. chocolate in microwaveable bowl. Microwave on HIGH 1-1/2 min. or until chocolate is almost melted, stirring after each min; cool. Place milk and cream cheese in blender container; cover. Blend until smooth. Add remaining 1/2 cup sugar, eggs and melted chocolate; cover. Blend well. Pour over syrup in pan. Place pan in larger baking pan. Add enough water to larger baking pan to come halfway up side of round pan.

BAKE 1 hour or until knife inserted 1-inch from edge comes out clean. Remove from oven. Place round pan on wire rack; cool completely. Refrigerate 4 hours or overnight before unmolding.

MELT remaining 2 oz. chocolate in small microwaveable bowl on HIGH 1 min. or until chocolate is melted, stirring after 30 sec. Use teaspoon to drizzle chocolate in 5 or 6 random crisscross designs onto a sheet of wax paper; let stand until firm. Carefully remove chocolate designs from wax paper and place on top of flan to decorate.

Kraft Kitchens Tips

Healthy Living

Prepare as directed, using PHILADELPHIA Fat Free Cream Cheese and save 50 calories and 7g of fat per serving.

Note

To soften any remaining caramel in pan, dip bottom of pan in hot water; spoon caramel over flan.

How To Unmold

Run metal knife around edge of flan. Invert onto plate; shake slightly to loosen. Gently twist to remove pan.

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rmalpert

posted:12/11/2005

i've made it twice, and the first time i tried to improvise on the timing (big mistake). however, the second time it was fabulous, easy and a big hit--and i agree, it tastes like coffee! but contrary to what others said, my came out decidedly flan-ish in consistency. smooth and wobbly rather than creamy (which is great because i hate cheesecake!)

luto2

posted:12/8/2005

easy to make and my children loved it.

lincalv

posted:12/7/2005

This was AWESOME! Very easy to make. It didn't last long because everyone ate it up quick. This is a keeper.....

arnikie

posted:12/6/2005

I made it for potluck. It is easy to make and not too sweet. It is more like a cheesecake than a flan. Everyone loved it.

Jill Brock

posted:12/5/2005

It was not difficult like some of the other raters said, however, I fould the taste lacking. I thought it would be really rich and creamy and it was more pasty and didn't have much flavor. Make a cheesecake instead.

vaz031

posted:12/5/2005

It wasn't bad but it wasn't as delicious as it looks.

tara1947

posted:11/28/2005

It was simple enough to make. It lacked flavor.

tinakurgan

posted:11/24/2005

One of the ladies I work woth made this and brought it in for our Thanksgiving dept party. I was surprised to see how few ingredients it had and I have to say, it looked as nice as the picture.

a cook

posted:11/23/2005

I left the choc cheesecake flan in the refrigerator overnight. It came out of the pan fine...All the people at my work raved about it...it tastes more like a chocolate cheesecake than a flan..it has the consistency of cheesecake. Very good taste...almost like coffee (with no coffee ingredients). Thanks!!

dmsgrl

posted:11/15/2005

I might make it again. However, it was complicated and it was also a little bitter. I think it needs sugar.