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Rice Pudding Cheesecake

Prep time

15 min

Total time

6 hr 25 min

Servings

Makes 16 servings.

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    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
    • 2-3/4 cups  cooked long-grain white rice
    • 1/3 cup cajeta (goats milk dulce de leche)
Preparation
  • 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 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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