Cheesecake Flan

This Cheesecake Flan is one of my ultimate favorite desserts. So creamy, luxurious and tasty.

Cheesecake Flan

I don’t know if I have said it before but flan is one of my favorite desserts. In Spain, ever since I was a little girl this is what I used to have as a treat, so making this cheesecake flan takes me way back.

This time around I figured I’d make the flan but with a twist, with cream cheese in the flan, which I have seen before, called cheesecake flan. Oh boy…This cheesecake flan is just magnificent to say the least.

This is a must try recipe. It is simple, and delicious…I think I am going to make it every day of the week it is that good.

If you have never made a dessert in a water bath don’t be discouraged, it is just not that big of a deal. I just hope you try this one and like it as much as we did. It is sweet, I  give you that but a little bit goes a long way.

Let me know if you get to try. I would love to see what you think.


This is how the flan looked like after chilling it in the refrigerator, right before inverting it onto a plate.

Cheesecake Flan


Cheesecake Flan

Miryam's original recipe

Yield: 8 servings


  • 14oz can sweetened condensed milk
  • 13oz can 1% evaporated milk
  • 3 eggs, organic
  • 8 oz reduced fat cream cheese, at room temperature
  • 2 teaspoons vanilla extract

For the caramel

  • 2 cups sugar
  • 1/4 cup water


For the caramel, combine the sugar and water in a medium saucepan and stir just to moisten the sugar. Place over medium heat and bring to a simmer. Reduce the heat and simmer about 10-15 minutes without stirring, until the sugar has melted and caramelized and is medium amber in color.

Immediately pour the caramel into the bottom of the baking pan to coat the bottom. (I used an 8 inch pampered chef pie dish but you can use a 9 inch round baking pan as well)

Preheat oven to 325°F.

In a mixing bowl, using an electric mixer, beat the cream cheese with the eggs. Add the condensed milk, evaporated milk, and vanilla extract and continue to beat together until everything is well incorporated. Pour the custard over the caramel into the baking dish.

It will need to bake in a water bath in the oven. Set the baking dish into a large baking pan with tall sides and pour water around the flan baking dish to come 2/3 the way up the sides. You are creating a water bath to cook the cheesecake slowly and evenly.

Bake for about 1 hour and 30 minutes (I baked mine for 1 hour and 40 minutes) until the flan is set and the center only jiggles a little bit. Remove flan from the oven and water bath and let cool. Chill in refrigerator for at least 8 hours.

To serve turn the flan out onto a flat serving platter and cut into slices. Store in the fridge for up to 2-3 days.

Nutrition facts calculated based on the recipe giving 8 servings.