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Rice Pudding Cheesecake

Rice Pudding Cheesecake

Prep time15 min
Total time6hr 25min
ServingsMakes 16 servings.
  • 40 NILLA Wafers, finely crushed (about 1-1/3 cups)
  • ¼ 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
  • 2¾ cups cooked long-grain white rice
  • ⅓ cup cajeta (goats milk dulce de leche)
  • 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
  • Substitute
    Prepare using Neufchatel cheese.
  • Cooking Rice
    You 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.


Nutrition Information

Nutrition Per Serving

 % Daily Value*
Total fat 28g 
   Saturated fat 16g 
Cholesterol 150mg 
Sodium 300mg 
Carbohydrate 36g 
   Dietary fiber 1g 
   Total sugars 24g 
Protein 7g 
Vitamin A20 %DV
Vitamin C0 %DV
Calcium10 %DV
Iron4 %DV

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