Chocolate Cheesecake Flan
  • rate this recipe
  • add to my recipe box
  • add to shopping list
prep time
10 mins
total time
322 mins
Makes 12 servings, 1 piece (88 g) each.

what you need

1-1/2 cups
 sugar, divided
1 can
(385 mL) evaporated milk
1 pkg.
(250 g) Philadelphia Brick Cream Cheese, cubed
4 oz.
 Baker's Semi-Sweet Chocolate, melted, cooled

make it

  1. Heat oven to 350°F. Cook 1 cup sugar in small heavy saucepan on medium heat 10 to 12 min. or until sugar is deep golden brown. Pour into 9-inch round baking pan.
  2. Blend milk and cream cheese in blender until smooth. Add remaining sugar, eggs and chocolate; blend well. Pour over caramel sauce in pan; place in larger shallow pan. Add enough water to larger pan to come halfway up side of smaller pan.
  3. Bake 1 hour or until knife inserted 1 inch from edge comes out clean. Remove flan from water bath; place on wire rack. Cool completely. Refrigerate 4 hours. To unmold, run knife around edge of flan; invert onto plate. Remove pan.

kraft kitchen tips