Rice Pudding Cheesecake

Name: Rice Pudding Cheesecake
Prep time: 15 min
Total time: 385 min
Yield: 16
Ingredients: 40 NILLA Wafers, finely crushed (about 1-1/3 cups); ¼ cup butter, melted; 2 Tbsp. sugar; 4 pkg. brick cream cheese, softened; 1 cup sugar; 1 cup sour cream; 1 Tbsp. Mexican cinnamon (canela); 1 tsp. vanilla; 4 eggs; 2¾ cups long-grain white rice; ⅓ cup cajeta (goats milk dulce de leche)

Love cheesecake? Try our rice pudding cheesecake that tweaks your favorite dessert by using Mexican cinnamon, cooked rice and dulce de leche. It's delicious!

Prep time:

0 min

Total time:

0 h 0 min

Servings:

Makes 16 servings.

Ingredient list

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)

Directions

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 cajeta