Cheesecake Flan!

I am SO excited to share this with you all. It’s one of my best tried dessert recipes that probably makes the “top ten” (if I ever made a top ten list). 
I make cheesecake quite often…and even though I just started to actually enjoy eating it, I like it. I like cheesecake a lot. 
I also happen to love flan (although for some reason we’ve always just called it ‘pudding’; trust me, it’s not a pudding). 
So when someone posted once about a recipe that combined the creaminess of cheesecake with the gorgeous caramel flavor of flan…well, you know that I just had to try it out.
I’m so glad I tried it out. 
I think my family was pretty glad to try this recipe out as well.

Cheesecake Flan is going to dance around in your dreams until you finally give in…and indulge in this decadent, sweet, creamy dessert (why does it sound like I’m advertising this dessert?). 

But seriously, dear readers…this will be the best flan you’ve probably ever had. Or the most unique cheesecake. Take your pick. It’s smooth, creamy, and oddly enough, not too heavy or dense.

Normally when making flan, I directly melt plain old sugar on the pie tins to make the caramel layer (yes, the tins are slightly damaged, but it’s all I use the tins for). However, this time, I used a saucepan to make the caramel, pouring it onto a cake pan (10″) and quickly spreading it around before it cooled.

Then I made the flan batter in an electric mixer, making sure to beat it very, very smooth.

I also baked this in a water bath (placing the cake pan in a larger roasting pan that was filled with boiling hot water).

And lastly, I remained very, very patient as I awaited the cooling and refrigerating time…but that is exactly how to get this to be so darn yummy. Try it out for yourself!

You can find the recipe here; I followed it exactly and didn’t make any changes. Enjoy!


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