Best 2 Caramel Flan Cheesecake Recipes

Indulge in a delightful culinary journey with our exquisite Caramel Flan Cheesecake, a harmonious blend of two classic desserts that will tantalize your taste buds. This remarkable creation seamlessly combines the velvety richness of cheesecake with the delicate sweetness of caramel flan, resulting in a symphony of flavors and textures that will leave you craving for more. Embark on a delectable adventure as you whip up this extraordinary dessert, or explore our collection of equally enticing recipes, including the classic Flan Cheesecake, the indulgent Chocolate Flan Cheesecake, and the refreshing Key Lime Flan Cheesecake. Each recipe promises a unique flavor profile that will cater to diverse preferences, ensuring an unforgettable dessert experience.

Check out the recipes below so you can choose the best recipe for yourself!

CARAMEL FLAN CHEESECAKE

Caramel Flan Cheesecake image

Provided by Sherry Yard

Categories dessert

Time 5h30m

Yield 1 (9-inch) cake

Number Of Ingredients 9

Ingredients

1 1/2 cups sugar
1/2 cup water
1 tablespoon lemon juice
1 pound 8 ounces cream cheese, room temperature
1 1/4 cups sugar
1 vanilla bean, split and scraped
1 tablespoon orange zest
6 eggs
1 cup heavy cream

Steps:

Caramel:
In a heavy metal saucepot combine the sugar, water, and lemon juice. Over high heat cook the sugar to a deep caramel color and pour out into a round 9-inch cake pan, turning around the perimeter so as to cover the sides and bottom of the pan. Set aside to cool completely while you make the cake.
Cheesecake Base:
Preheat the oven to 325 degrees F.
In mixer fitted with a paddle attachment, on low speed work the cream cheese until smooth. Add the sugar, vanilla, and orange zest. Continue to mix for 2 minutes until smooth. Add the eggs, 1 at a time, and scrape down after each addition.
On low speed slowly stream in the heavy cream. Scrape down every 30 seconds. Remove from bowl and pour out into prepared cool caramel pan.
Bake in a hot water bath for 1 hour. When finished the cake will be slightly firm to the touch. Remove from the oven and place in the refrigerator. Make sure to cool down for at least 4 hours before flipping over. The cake can be made up to 2 days in advance.
Flip over by placing a 12-inch flat plate over the top of the cake pan. Hold with a firm grip and flip cake upside down. Let the pan sit on top for a second. Lift pan off the cake and serve on its own or with berries.

COPYCAT WOLFGANG PUCK'S CARAMEL FLAN CHEESECAKE

CopyCat Wolfgang Puck's Caramel Flan Cheesecake image

I haven't tried this, but it sounds wonderful! Flan and cheesecake combined into one show stopping dessert!

Provided by yooper

Categories Cheesecake

Time 1h30m

Yield 8-10 serving(s)

Number Of Ingredients 9

Ingredients

1 1/2 cups sugar
1/2 cup water
1 tablespoon lemon juice
3 (8 ounce) packages cream cheese, room temperature
1 1/4 cups sugar
1 vanilla bean, split and scraped
1 tablespoon orange zest
6 eggs
1 cup heavy cream

Steps:

Caramel: In a heavy meatal saucepot combine the sugar, water and lemon juice.
Over high heat cook the sugar to a deep caramel color and pour out into a round 9-inch cake pan, turning around the perimeter so as to cover the sides and bottom of the pan.
set aside to cool completely while you make the cake.
Cheesecake Base: Preheat the oven to 325.
In mixer fitted with a paddle attachent, on low speed work the cream cheese until smooth.
Add the sugar, vanilla, and orange zest.
Continue to mix for 2 minutes until smooth.
Add the eggs, 1 at a time, and scrape down after each addition.
On low speed slowly stream in the heavy cream.
Scrape down every 30 seconds.
Remove from bowl and pour out into prepapred cool caramel pan.
Bake in a hot water bath for 1 hour.
When finished the cake will be slightly firm to the touch.
Remove from the oven and place in the refrigerator.
Make sure to cool down for at least 4 hours before flipping over.
The cake can be made up to 2 days in advance.
Flip over by placing a 12-inch flat plate over the top of the cake pan.
Hold with a firm grip and flip cake upside down.
Let the pan sit on top for a second.
Lift pan off the cake and serve on its own or with fresh berries.

Tips:

Use a water bath to prevent the cheesecake from cracking.
Make sure the cream cheese is at room temperature before mixing it with the other ingredients.
Do not overmix the batter, as this will make the cheesecake tough.
Bake the cheesecake until it is set in the center, but still has a slight jiggle to it.
Chill the cheesecake for at least 4 hours before serving.
Top the cheesecake with your favorite caramel sauce and whipped cream.

Conclusion:

This caramel flan cheesecake is the perfect dessert for any occasion. It is rich, creamy, and has a delicious caramel flavor. The flan layer adds a unique twist to the classic cheesecake, and the caramel sauce on top is the perfect finishing touch. This cheesecake is sure to be a hit with everyone who tries it.