Flan cheese cake – recipesshubb

Flan Cheesecake

(The Perfect Fusion of Creamy Cheesecake and Silky Caramel Flan)

Flan Cheesecake is a stunning dessert that combines two classics into one unforgettable treat. With a layer of rich, velvety cheesecake and a smooth caramel flan topping, this dessert delivers the best of both worlds. The contrast between the dense cheesecake base and the light, custardy flan creates a melt-in-your-mouth texture that feels indulgent yet perfectly balanced.

Popular in many Latin and Caribbean kitchens, flan cheesecake—sometimes called chocoflan or “impossible cake”—is a show-stopping dessert that looks impressive but is surprisingly simple to make.

Why You’ll Love This Dessert

Two desserts in one
Creamy, smooth, and rich texture
Beautiful caramel topping
Perfect for special occasions
Can be made ahead of time

Recipe Overview

Prep Time: 25 minutes
Bake Time: 70–75 minutes
Cooling & Chilling Time: 4 hours minimum
Oven Temperature: 350°F (175°C)
Yield: 10–12 servings
Difficulty Level: Intermediate

Ingredients

Caramel Layer

¾ cup granulated sugar

Cheesecake Layer

16 oz (2 blocks) cream cheese, softened
½ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
½ cup sour cream

Flan Layer

1 can (14 oz) sweetened condensed milk
1 can (12 oz) evaporated milk
4 large eggs
1 teaspoon vanilla extract

Step-by-Step Instructions

Step 1: Prepare the Caramel

In a small saucepan over medium heat, melt the sugar until it turns amber in color. Carefully pour the caramel into a greased 9-inch springform pan, tilting to coat the bottom evenly. Set aside to harden.

Tip: Be cautious—caramel is extremely hot.

Step 2: Make the Cheesecake Batter

In a large bowl, beat the cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each addition. Mix in vanilla extract and sour cream until creamy and lump-free.

Carefully spread the cheesecake batter over the hardened caramel layer.

Step 3: Prepare the Flan Mixture

In a blender, combine sweetened condensed milk, evaporated milk, eggs, and vanilla. Blend until smooth.

Slowly pour the flan mixture over the cheesecake batter. Do not stir.

Step 4: Water Bath Setup

Wrap the outside of the springform pan with foil to prevent leaks. Place the pan in a larger roasting dish and fill with hot water halfway up the sides.

This water bath ensures gentle, even baking and prevents cracking.

Step 5: Bake

Bake at 350°F (175°C) for 70–75 minutes, or until the center is mostly set with a slight jiggle.

Remove from the oven and carefully lift the pan out of the water bath.

Step 6: Cool and Chill

Let the flan cheesecake cool at room temperature for 1 hour, then refrigerate for at least 4 hours or overnight.

Step 7: Unmold and Serve

Run a knife around the edges, release the springform, and invert onto a serving plate. The caramel will flow beautifully over the top.

Tips for Success

Room-temperature ingredients ensure smooth batters.
Do not overbake—a slight jiggle is perfect.
Always use a water bath for the best texture.
Chill thoroughly before unmolding.
Invert just before serving for a glossy finish.

Variations

Chocolate Flan Cheesecake: Add cocoa powder to the cheesecake layer.
Pumpkin Flan Cheesecake: Add pumpkin puree and spices.
Coconut Flan: Replace evaporated milk with coconut milk.
Coffee Flan: Add espresso to the flan mixture.

Storage

Refrigerator: Store covered for up to 4 days.
Freezer: Freeze slices (without caramel pooling) for up to 2 months.
Thawing: Thaw overnight in the refrigerator.

Serving Suggestions

Garnish with fresh berries
Add a drizzle of extra caramel sauce
Serve with espresso or coffee
Perfect for birthdays and celebrations

Final Thoughts

Flan Cheesecake is a dessert that never fails to impress. Its silky caramel topping, creamy flan layer, and rich cheesecake base come together in a harmonious blend of textures and flavors. While it looks complex, each step is simple and rewarding.