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)

Let's whip it up

Prep time:

0 min

Total time:

0 min

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)

Nutrition factsNutrition information

Recipe Tips

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.