Rice Pudding Cheesecake

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  • 15 min prep
  • 6 hr 25 min total
  • Makes 16 servings.

Rice Pudding Cheesecake Recipe

Ingredients

  • 40 NILLA Wafers, finely crushed (about 1-1/3 cups)
  • 1/4 cup butter, melted
  • 2 Tbsp. sugar
  • 4 pkg. (8 oz. each) brick cream cheese, softened
  • 1 cup sugar
  • 1 cup sour cream
  • 1 Tbsp. Mexican cinnamon (canela)
  • 1 tsp. vanilla
  • 4 eggs
  • 11/4 cups  cooked long-grain white rice
  • 1/3 cup Mexican caramel sauce (cajeta)

Instructions

  • Heat  oven to 325ºF.
  • Mix  first 3 ingredients; press onto bottom of 9-inch springform pan.
  • Beat  cream cheese and 1 cup sugar in large bowl with mixer until well blended. Add sour cream, cinnamon and vanilla; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended. Stir in rice; pour over crust.
  • Bake  1 hour 10 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.
  • Serve  topped with caramel sauce.

Recipe Tips

SubstitutePrepare using PHILADELPHIA Neufchatel Cheese.

Cooking RiceYou will need to cook 1 cup rice as directed on package to get the 2-3/4 cups rice needed to prepare this delicious cheesecake.

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Nutrition Information

Makes 16 servings.

Nutrition per serving:

  • Calories 430 
  • Total fat 28 g
  • Saturated fat 16 g
  • Cholesterol 150 mg
  • Sodium 300 mg
  • Carbohydrate 36 g
  • Dietary fiber 1 g
  • Sugars 24 g
  • Protein 7 g
  • Vitamin A 20 %DV
  • Vitamin C 0 %DV
  • Calcium 10 %DV
  • Iron 4 %DV

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