Rice Pudding Cheesecake

Let's whip it up

Prep time:

0 min

Total time:

0 min

Servings:

0

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 egg s
  • 2¾ cups cooked long-grain white rice
  • ⅓ cup cajeta (goats milk dulce de leche)

Nutrition facts

Recipe Tips

1

Heat oven to 325ºF.

2

Mix first 3 ingredients; press onto bottom of 9-inch springform pan.

3

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.

4

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.

5

Serve topped with caramel sauce.