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Ingredients
For the Caramel Layer 🍯
1 cup (200g) granulated sugar 🥄
¼ cup (60ml) water 💧
For the Chocolate Crust 🍪
1½ cups (180g) crushed chocolate cookies (like Oreos, without filling) 🍫
¼ cup (60g) melted butter 🧈
For the Cheesecake Layer 🧀
16 oz (450g) cream cheese, softened 🥄
½ cup (100g) granulated sugar 🏺
2 large eggs 🥚🥚
1 tsp vanilla extract 🌿
½ cup (120ml) heavy cream 🥛
For the Flan Layer 🍮
1 can (14 oz) sweetened condensed milk 🥫
1 can (12 oz) evaporated milk 🥛
4 large eggs 🥚🥚🥚🥚
1 tsp vanilla extract 🌿
Instructions
Step 1: Make the Caramel 🍯
1️⃣ In a saucepan over medium heat, combine sugar and water.
2️⃣ Cook without stirring until the sugar melts and turns a deep amber color.
3️⃣ Immediately pour the caramel into a 9-inch (23cm) round cake pan, swirling to coat the bottom. Set aside.
Step 2: Prepare the Chocolate Crust 🍪
1️⃣ Mix crushed cookies with melted butter until well combined.
2️⃣ Press into the bottom of the caramel-coated pan.
Step 3: Make the Cheesecake Batter 🧀
1️⃣ In a bowl, beat the cream cheese and sugar until smooth.
2️⃣ Add eggs one at a time, mixing well.
3️⃣ Stir in vanilla and heavy cream until combined.
4️⃣ Pour the cheesecake mixture over the crust.
Step 4: Make the Flan Layer 🍮
1️⃣ In a blender, combine sweetened condensed milk, evaporated milk, eggs, and vanilla. Blend until smooth.
2️⃣ Gently pour the flan mixture over the cheesecake layer. (It will naturally separate as it bakes.)
Step 5: Bake the Cake 🔥
1️⃣ Preheat oven to 350°F (175°C).
2️⃣ Place the cake pan inside a larger baking dish.
3️⃣ Pour hot water into the larger dish until it reaches halfway up the sides of the cake pan (water bath). ♨️
4️⃣ Bake for 60-75 minutes, or until the center is set.
Step 6: Cool and Serve ❄️🍰
1️⃣ Let the cake cool in the water bath for 30 minutes, then refrigerate for at least 4 hours (or overnight). ⏳
2️⃣ To serve, run a knife around the edges and invert onto a serving plate to reveal the caramel top. 🍯✨
💖 Enjoy your caramel flan cheesecake with a chocolate crust! 🍮🍫🥄
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