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Chocolate Cheesecake Flan

Chocolate Cheesecake Flan is rated 4.019230769230769 out of 5 by 52.
Prep Time
Total Time

12 servings

Chocolate. Cheesecake. And flan. Here's deliciousness, times three, in one awesome dessert that takes only 10 minutes to prepare.

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What You Need

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Make It

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  • Heat oven to 350°F.
  • Melt 4 oz. chocolate as directed on package; cool. Meanwhile, cook 1 cup sugar in saucepan on medium heat until deep golden brown, stirring constantly. Pour into 9-inch round pan.
  • Blend milk and cream cheese in blender until smooth. Add eggs, remaining sugar and melted chocolate; blend well. Pour over syrup in pan; place filled pan in larger pan. Add enough water to larger pan to come halfway up side of filled pan.
  • Bake 1 hour or until knife inserted in center comes out clean. Remove flan from water-filled pan; cool completely. Refrigerate 4 hours.
  • Meanwhile, melt remaining chocolate. Use teaspoon to drizzle chocolate into 5 or 6 designs on sheet of waxed paper; let stand until firm.
  • Loosen flan from side of pan just before serving; unmold onto plate. Carefully remove chocolate designs from waxed paper; use to garnish flan.

Size Wise

Dessert can be a part of a balanced diet, but remember to keep tabs on portions.


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.


  • 12 servings

Nutritional Information

Serving Size 12 servings
Calories 290
Total fat 14g
Saturated fat 8g
Cholesterol 95mg
Sodium 125mg
Carbohydrate 37g
Dietary fiber 1g
Sugars 34g
Protein 6g
% Daily Value
Vitamin A 6 %DV
Vitamin C 0 %DV
Calcium 10 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 4 out of 5 by from I recently tried this recipe and was sorely disappointed. I recently tried this recipe and was sorely disappointed. I am thoroughly knowledgable in baking and the first thing that went wrong was the sugar caramel sauce. The second was the size of pan. The only truly good thing about this is the cheese cake was yummy. First of all, most professional baker's will tell you never to "constantly" stir a dry sugar recipe. If you do it crystalizes very quickly. The better recipe would be a "wet" sugar recipe. Much easier. I do not think I would recommend putting the caramel in the pan. The pan should be lined on the bottom with parchment paper for easy release. I used Baker's dark chocolate and was pleased with the taste of the cheesecake itself. A review of this recipe is needed and instructions tweeked.
Date published: 2012-02-27
Rated 4 out of 5 by from Made it over the weekend. Made it over the weekend. It was very good and rich, even though I used reduced fat cream cheese and 2% evaporated milk. I also made it in 6 souffle cups which helps on portion control. I also recommend beforee serving placing the container in a shallow hot bath for a minute because I could not get the flan out of the pan without getting it warm first. It also takes a lot more time than 10 mins prep time but worth it.
Date published: 2005-11-14
Rated 5 out of 5 by from My husband and I LOVED this flan. My husband and I LOVED this flan. It has a very smooth and rich taste. The recipe was so quick and easy. I inverted it onto a plate after it had cooled for about 90 min. and then put it in the fridge. There was plenty of carmel sauce that dripped down the sides. I discarded the sauce that had stuck to the pan and it wasn't needed. I will make it for the holidays.
Date published: 2005-11-12
Rated 5 out of 5 by from I love it! I love it! I found though, that it has better depth if you use 3 squares bittersweet and 1 square semisweet chocolate. I also have a bad habit of overcooking which makes it dry so I aim for a shorter cook time. Also, I find its too hard to unmold if I let it cool overnight. I wait until its cool enough to handle - about half an hour- and unmold onto a plate
Date published: 2006-01-26
Rated 3 out of 5 by from This was a very good good recipe. This was a very good good recipe. It was a little intensive to make, and shouldn't be tried unless you are good at making cheesecakes. If the cream chesse isn't well softened and blended until smooth, you'll end up with a lumpy result. The Flan was very dense and not too sweet. I rally enjoyed the sauce over the final product. I will make this again.
Date published: 2005-11-14
Rated 2 out of 5 by from I was disappointed. I was disappointed. I followed the instructions and ended up with something like a cheesecake that was stuck to the bottom of a pan with a hard caramel candy at the bottom. It did not unmold. I have made very difficult desserts and dishes, so I was very disappointed with something that was supposed to be easy. Apparently something went wrong somewhere.
Date published: 2007-11-24
Rated 4 out of 5 by from i've made it twice, and the first time i tried to improvise on the timing (big mistake). 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!)
Date published: 2005-12-11
Rated 4 out of 5 by from Taste was really good, reminded of a cheesecake. Taste was really good, reminded of a cheesecake. Putting all the ingredients together didn't take too long except the sugar did take a while to melt. When it was finally ready to eat I took it out of the pan and noticed that some of sugar stuck to the pan. Nevertheless I will make this again and hope that it comes out better.
Date published: 2008-10-29
  • 2016-10-23T10:52CST
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