Cheesecake Flan

Oo, this one! Save this one! I have been indulging in cheesecake flan since I was a teen. A dear close friend of the family always made it for special occasions and it was the highlight of the event. If you love cheesecake and you love flan, this is for you. It’s not overbearing in flavor, it’s just PERFECT! So let’s get right into it…

What you’ll need

1 can sweetened condensed milk

1 can evaporated milk

5 eggs (room temperature)

1 box of cream cheese (room temperature)

2 tsp vanilla extract

1 cup granulated sugar

How to make it…


Add one cup of granulated to medium saucepan over high heat and melt/ dissolve into a smooth and creamy caramel. Allow sugar to melt versus stirring it because it will crystallize and burn if you’re not careful and cause the caramel to have a bitter taste.

PRO TIP: cover saucepan with glass lid to create a bit of moisture so that sugar does not crystallize or burn. It will melt evenly this way!

Pour caramel into 9 inch round baking pan and allow sugar to coat the bottom of pan by swirling around. Set aside.

Preheat oven to 350. In a large mixing bowl, add cream cheese and mix with handheld mixer or stand mixer. Add in one egg at a time, mixing in between. Pour in evaporated milk and mix. Pour in condensed milk and mix. Add vanilla extract and mix well. Using a spatula, spoon off any excess foam on top. Pour mixture through a strainer into the 9 inch round baking pan.


Take your pan mixture and place it into the center of an even larger baking pan. Add water (about halfway full) in the larger pan (without mixture). This will allow your cheesecake flan to bake evenly and keep that delicious texture we all love!

Bake for 60-75 minute. Place toothpick in center to check if done. Toothpick should come out almost clean! Remove from oven and allow to completely cool. Place in fridge overnight.

When ready to serve, take a butter knife and lightly go around the edges of the pan to separate from the pan walls. Do this in one clean motion as carefully as possible so you don’t have scarred edges around the flan. Once you’ve done this step, take a large flat place or serving dish with a lip, cover the 9 inch round baking dish and quickly flip over. You should hear a squelching sound and begin to see the caramel running off the sides. Carefully lift of pan and cheesecake flan should release nice and easy from pan onto plate.

Please watch video tutorial for additional help!

Let me know what you think!!

XOXO terri

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