Caramel Flan Cheesecake

Ingredients

For the Caramel:

• 1 cup (200 g) granulated sugar
• 2 tablespoons water

For the Cheesecake Layer:

• 16 oz (450 g) cream cheese, softened
• 3 large eggs
• 1 cup (240 ml) sweetened condensed milk
• 1 cup (240 ml) evaporated milk
• 1 teaspoon vanilla extract

For the Crust (Optional):

• 1 cup (100 g) graham cracker crumbs
• 4 tablespoons (60 g) melted butter
• 2 tablespoons sugar

Instructions

1. Prepare the Caramel:

1. In a medium saucepan, heat sugar and water over medium heat.
2. Stir gently until sugar dissolves, then stop stirring. Let it cook until it turns a deep amber color.
3. Quickly pour the caramel into a 9-inch (23 cm) round cake pan, tilting to coat the bottom evenly. Set aside to cool.

2. (Optional) Make the Crust:

1. Mix graham cracker crumbs, melted butter, and sugar in a bowl until combined.
2. Press this mixture evenly into the bottom of the pan, on top of the caramel layer. Chill while preparing the filling.

3. Prepare the Cheesecake Layer:

1. Preheat the oven to 325°F (160°C).
2. In a large bowl, beat the cream cheese until smooth and fluffy.
3. Add eggs one at a time, mixing well after each addition.
4. Add sweetened condensed milk, evaporated milk, and vanilla extract, blending until smooth.

4. Assemble:

1. Pour the cheesecake mixture over the caramel (and crust, if using) in the prepared pan.
2. Place the pan in a larger roasting pan. Fill the roasting pan with hot water until it reaches halfway up the sides of the cake pan (this is a water bath).

5. Bake:

1. Carefully transfer to the oven and bake for 50–60 minutes, or until the center is slightly jiggly but set.
2. Remove the pan from the water bath and let it cool to room temperature. Refrigerate for at least 4 hours or overnight.

6. Unmold:

1. Run a knife around the edges of the pan to loosen the cheesecake.
2. Place a large plate over the pan and invert the cake onto the plate. The caramel will drizzle down the sides.

Tips:

• For a smoother texture, ensure all ingredients are at room temperature before mixing.
• Be careful when handling hot caramel—it can cause burns!

Enjoy your decadent and creamy caramel flan cheesecake! Let me know if you’d like variations or additional tips.