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Desserts

Rice Pudding Cheesecake

Rice Pudding Cheesecake recipe
photo by:kraft
time
prep:
15 min
total:
6 hr 25 min
servings
total:
16 servings
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What You Need

40
 vanilla wafers, finely crushed (about 1-1/3 cups)
1/4
cup  butter, melted
2
Tbsp.  sugar
4
pkg.  (8 oz. each) PHILADELPHIA Cream Cheese, softened
1
cup  sugar
1
cup  BREAKSTONE'S or KNUDSEN Sour Cream
1
Tbsp.  Mexican cinnamon (canela)
1
tsp.  vanilla
4
 eggs
2-3/4
cups   cooked long-grain white rice
1/3
cup  cajeta (goat milk caramel)

Make It

HEAT oven to 325ºF.

MIX first 3 ingredients; press onto bottom of 9-inch springform pan.

BEAT cream cheese and 1 cup sugar in large bowl with mixer until blended. Add sour cream, cinnamon and vanilla; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended. Stir in rice; pour over crust.

BAKE 1 hour 10 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.

SERVE topped with cajeta.

Kraft Kitchens Tips

Substitute
Prepare using PHILADELPHIA Neufchatel Cheese.
Cooking Rice
You will need to cook 1 cup rice as directed on package to get the 2-3/4 cups rice needed to prepare this delicious cheesecake.
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