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Rice Pudding Cheesecake
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Rice Pudding Cheesecake

6 Hours 25 Minutes
15 Min Prep
6 Hr 25 Min Cook
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!)
What You Need
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16 servings
Original recipe yields 16 servings
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. ground Mexican cinnamon (canela)
1 tsp. vanilla
4 egg s
2-3/4 cups cooked long-grain white rice
1/3 cup cajeta (goat milk caramel)
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Let's Make It
1
Heat oven to 325ºF.
2
Mix first 3 ingredients; press onto bottom of 9-inch springform pan.
3
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.
4
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.
5
Serve topped with cajeta.
Kitchen 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.
Nutrition
Calories
420
Calories From Fat
0
% Daily Value*
Total Fat 28g
36%
Saturated Fat 16g
80%
Trans Fat 0g
Cholesterol 140mg
47%
Sodium 310mg
13%
Total Carbohydrates 36g
13%
Dietary Fibers 1g
4%
Sugars 24g
48%
Protein 7g
14%
Vitamin A
15%
Vitamin C
0%
Calcium
10%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
16 servings
* 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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