Caramel Cheesecake Flan

July 24, 2012

caramel cheesecake flan

Personally, flan doesn’t interest me. I’ve mentioned before how I am not a custard fan. There’s just not enough texture to satisfy my needs. In that case you’re probably wondering what I am doing featuring a flan on my blog then… well! A month or so ago I was asked to prepare the desserts for a bridal shower. It was my sister-in-law’s close friend so of course I had no problem helping out the cause. I was asked to make three dishes- lemon bars, Mexican chocolate flourless cake, and this flan. All desserts went off without a hitch (thank goodness!) and everybody was very pleased with the results.

Although this may not have been a dessert I would rave about simply because of my lack-luster feeling for custards, it was very good and definitely fun to prepare. Do NOT be intimidated by this dessert! It is just a matter of mixing all the ingredients together very well, until each is incorporated, one at a time, constantly scraping down the sides of the bowl, just to be sure the custard turns out smooth. That is the hardest part. The carmel is a breeze- just heat the sugar until amber then pour into the pre-warmed pan. Having the pan pre-warmed is essential! If you don’t do this the carmel will start to cool and harden before you get a chance to swirl it around the bottom and sides of the pan. I know because this happened to me. Luckily I was preparing two and smartened up with the second one.

caramel cheesecake flan

Once the carmel is in the pan, you pour the mixture in and bake in a water bath, again not as difficult as it might seem. You may be wondering about the towel however and I don’t blame you. I assume it is used to simply prevent the water from steaming away as quickly. As the flans come out of the oven, you will want to allow them a chance to cool to room temperature before covering and allowing to chill in the refrigerator for 8 hours.

And here is the BEST part- inverting the flan. When you go to invert the flan onto your serving platter, it slips out so easily without anything being stuck to the pan or broken. And to top it all off, the ooey caramel topping comes out over the whole thing making for one killer dessert. This is definitely one of those recipes that you make to impress guests with when in the back of your head your smiling because they have no idea how easy it was!! hehe love it.

caramel cheesecake flan

5.0 from 2 reviews
Caramel Cheesecake Flan
Serves: 8
  • ¾ cup granulated sugar
  • 8 oz cream cheese, at room temperature
  • 5 eggs, at room temperature
  • 14 oz sweetened condensed milk
  • 12 oz evaporated milk
  • 1 tsp vanilla extract
  1. Preheat oven to 350°F. Place 10" (or 9") round baking dish in oven to preheat as well.
  2. Melt sugar in a small, heavy saucepan over med-low heat and cook until golden brown. Stir frequently as the sugar can burn.
  3. Pour into heated 10" (or 9") round baking dish, tilting to coat bottom and sides; set aside.
  4. Beat cream cheese until smooth. Beat in eggs, one at a time, until well mixed, scraping down bowl between each addition. Beat in both milks and vanilla until smooth. Pour into caramel coated pan.
  5. Line a roasting pan with a damp kitchen towel. Place baking dish on towel inside roasting pan and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish (easiest to do while on oven rack).
  6. Bake in oven 50 to 60 minutes, until center is just set. Cool one hour on wire rack, the chill in refrigerator 8 hours. To serve, run a knife around edges of pan and invert on a serving platter.



{ 11 comments… read them below or add one }

Angie@Angie's Recipes July 25, 2012 at 4:23 am

o my this could be the best cheesecake flan I have ever seen! Wonderful clicks!


Gigi July 25, 2012 at 8:12 am

I’d love to taste this but I wonder if I can steam it instead of baking it?
The picture made me drool and crave for a slice!
Thank you for posting up the recipe.


FoodGrrrl March 24, 2014 at 5:44 pm

Looks fantastic! Just an FYI: the towel is simply used to keep the flan pan from slip-sliding all over the water filled pan. 🙂


Amy September 7, 2014 at 8:13 pm

I use a blender, rather than a mixer. Much easier.


cristina December 13, 2014 at 3:07 am

Im trying this recipe. Its in the oven as we speak but im wondering.. wont the caramel get hard once I refrigerate it? Wont it be stuck to the pan when I flip it?


lmachell January 9, 2015 at 5:41 pm

It shouldnt- As you can see, the caramel is very loose.


Shari February 2, 2016 at 2:28 pm

I am trying this recipe using goats cheese instead of cream cheese …wish me luck…


gina March 27, 2016 at 1:10 pm

Before trying this, just want clarity. When it all goes into the oven with the kitchen towel the oven is not on, right? It will only be in the oven with the hot water.


Francis April 9, 2016 at 4:50 pm

So I made this recipe. When I put the flan on the plate after it was cool, it completely fell apart, the caramel was hard, so just make sure you spray with butter the pan before you pour the flan mixture. It taste amazingly delicious but it looks ugly 🙁 I needed for a birthday!


Alma May 1, 2016 at 11:05 am

Why doesn’t the author of this post reply to any of her comments?!- Francis it sounds like you didn’t refrigerate the flan long enough or at all? Anytime I make any flan recipe I leave it overnight, that allows caramel to liquify. Spraying the pan with butter is not necessary or recommended.


Francis May 7, 2016 at 5:33 am

Gotacha!! Thank you Alma


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