Rice Pudding Cheesecake

1
(0) 0 Reviews
Prep Time
15
min.
Total Time
6
hr.
25
min.
Servings

16 servings

It's not your ordinary cheesecake—and we're not just talking about the rice pudding aspect. (Hint: You're going to need some goat milk caramel!)

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What You Need

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Make It

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  • 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.

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.

Servings

  • 16 servings

Nutritional Information

Serving Size 16 servings
AMOUNT PER SERVING
Calories 420
% Daily Value
Total fat 28g
Saturated fat 16g
Cholesterol 140mg
Sodium 310mg
Carbohydrate 36g
Dietary fiber 1g
Sugars 24g
Protein 7g
   
Vitamin A 15 %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.

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