Best 8 Cajeta Flan With Cream Cheese Recipes

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Flan is a classic dessert enjoyed by people of all ages. This delectable dish is a creamy custard that is baked in a caramel sauce. The combination of the smooth custard and the rich caramel is simply irresistible. Served chilled, a slice of this dessert is the perfect way to end a meal or to enjoy as a special treat. With its rich flavor and creamy texture, cajeta flan with cream cheese is sure to become a favorite in your home.

Here are our top 8 tried and tested recipes!

CAJETA FLAN WITH CREAM CHEESE



Cajeta Flan With Cream Cheese image

A cross between flan and cheesecake with cajeta (a Mexican goat's milk caramel) I buy cajeta at a local latino market.

Provided by cookiedog

Categories     Dessert

Time 4h20m

Yield 8 serving(s)

Number Of Ingredients 7

2 cups sugar, divided
1 (12 ounce) can evaporated milk
1 (8 ounce) package Philadelphia Cream Cheese, cut up, softened
5 eggs
1 teaspoon vanilla
1 dash salt
1/4 cup cajeta caramel topping

Steps:

  • PREHEAT oven to 350°F Place 1 cup of the sugar in small heavy saucepan; cook on medium heat until sugar is melted and deep golden brown, stirring constantly with wooden spoon. Remove from heat. Immediately pour into 9-inch round baking pan; tilt pan to evenly cover bottom of pan with syrup. Set aside.
  • PLACE milk and cream cheese in blender; cover. Blend until smooth. Add remaining 1 cup sugar, the eggs, vanilla and salt; cover. Blend just until smooth; add cajeta and pour into prepared baking pan. Place filled baking pan in larger baking pan; add enough hot water to larger pan to come halfway up side of smaller pan.
  • BAKE 50 minute to 1 hour or until knife inserted near center comes out clean. Cool. Carefully remove flan from water. Cool on wire rack.
  • REFRIGERATE several hours or unti chilled. When ready to serve, run a knife around the edge of the pan. Then, invert pan onto serving plate to unmold flan. Store any leftovers in refrigerator. If you have trouble getting the caramel out of the pan, place the bottom of the pan in hot water and then spoon the caramel on the flan.

Nutrition Facts : Calories 422.7, Fat 16.2, SaturatedFat 9.2, Cholesterol 175.8, Sodium 227.9, Carbohydrate 62.1, Fiber 0.1, Sugar 50.3, Protein 9.1

CHOCOFLAN



Chocoflan image

Provided by Marcela Valladolid

Categories     dessert

Time 2h20m

Yield 10 servings

Number Of Ingredients 17

Softened butter, to coat pan
1/4 cup cajeta or caramel sauce
10 tablespoons butter, room temperature
1 cup sugar
1 egg, room temperature
1 3/4 cups all-purpose flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/3 cup cocoa powder
1 1/4 cups buttermilk
One 12-ounce can evaporated milk
One 14-ounce can sweetened condensed milk
4 ounces cream cheese, room temperature
3 eggs
1 tablespoon vanilla extract
1/4 cup cajeta or caramel sauce
1/4 cup chopped pecans

Steps:

  • Put an oven rack in the middle of the oven and preheat to 350 degrees F.
  • Coat a Bundt pan with a little butter, then coat the bottom with 1/4 cup cajeta and put it in a large roasting pan. (The roasting pan will serve as a water bath during baking.)
  • For the cake: Add the butter and sugar to a bowl and using an electric hand mixer or stand mixer, beat until light and fluffy, then beat in the egg. Sift together the flour, baking powder, baking soda and cocoa in a medium bowl. Beat 1/3 of the flour mixture, and 1/2 of the buttermilk into the egg mixture. Repeat, ending with the flour mixture. Blend until well incorporated.
  • For the flan: In a blender, combine the evaporated milk, condensed milk, cream cheese, eggs and vanilla. Blend on high for 30 seconds.
  • Scoop the cake batter into the prepared Bundt pan and spreading evenly. Slowly pour the flan mixture over the cake batter. Cover with foil and add about 1-inch of hot water to the roasting pan.
  • Carefully slide the pan into the oven, and bake 1 hour, until the surface of the cake is firm to the touch, or an inserted toothpick comes out clean. When cake is done, remove from the water bath and cool completely to room temperature, about 1 hour.
  • Invert a large, rimmed serving platter over the Bundt pan, grasp tightly together, jiggle a little and flip over. Remove the pan and scrape any remaining cajeta from the pan onto the cake, garnish with chopped pecans and serve!

CREAM CHEESE FLAN



Cream Cheese Flan image

Provided by Sandra Lee

Categories     dessert

Time 5h15m

Yield 8 servings

Number Of Ingredients 7

1 cup granulated sugar
1/4 cup water
1 (14-ounce) can sweetened condensed milk
1 (8-ounce) package cream cheese, softened
5 eggs
1 teaspoon vanilla extract
1 (12-ounce) can evaporated milk

Steps:

  • Position rack in center of oven and preheat to 350 degrees F.
  • Arrange 8 (6-ounce) oven-safe custard or dessert cups in a large roasting pan. Stir sugar and water in a small saucepan over low heat until sugar dissolves. Increase heat to high and boil without stirring until liquid is a deep golden brown, brushing down sides of saucepan with a wet pastry brush to prevent sugar from crystallizing, about 12 minutes. Quickly pour syrup into prepared cups.
  • In a blender, combine condensed milk, cream cheese, eggs, and vanilla. Blend until smooth, about 30 seconds. Transfer to an 8-cup measuring cup or large bowl. Whisk in evaporated milk. Divide custard equally among prepared cups. Transfer roasting pan to oven. Pour enough water into roasting pan to come halfway up the sides of the custard cups.
  • Bake until sides are firmly set and only the very center of custards jiggle slightly when cups are gently shaken, about 45 minutes (custards will firm up as they cool). Remove cups from pan, cover tightly with aluminum foil, and refrigerate until cold, at least 4 hours and up to 24 hours. Run small sharp knife around sides of custards. Invert each cup onto a dessert plate, shaking gently to release custard from cups. Drizzle caramel sauce over custard. Serve cold.

SUPER EASY CREAM CHEESE FLAN



Super Easy Cream Cheese Flan image

This is a delicious, creamy dessert.

Provided by kimmy73

Categories     Desserts     Custards and Pudding Recipes     Flan Recipes

Time 4h18m

Yield 10

Number Of Ingredients 7

1 ½ cups white sugar
¼ cup water
1 (14 ounce) can sweetened condensed milk
1 (12 ounce) can evaporated milk
5 eggs
1 (8 ounce) package cream cheese
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Heat sugar and water together in a small saucepan over medium heat, stirring occasionally, until sugar dissolves into a light brown caramel, 8 to 10 minutes. Pour into a round glass baking dish.
  • Place condensed milk, evaporated milk, eggs, cream cheese, and vanilla extract in a blender; blend into a smooth custard. Pour over caramelized sugar in the baking dish.
  • Place baking dish in a deep baking pan. Pour in enough water to reach halfway up the baking dish.
  • Bake in the preheated oven until custard is set and top is light brown, about 1 hour.
  • Cover with plastic wrap; refrigerate until cold, 3 to 4 hours.

Nutrition Facts : Calories 402.7 calories, Carbohydrate 55.6 g, Cholesterol 140.8 mg, Fat 16.3 g, Protein 10.3 g, SaturatedFat 9.4 g, Sodium 187.4 mg, Sugar 55 g

CHOCOLATE FLAN CAKE



Chocolate Flan Cake image

This recipe calls for Mexican cajeta (caramel topping). If you cannot find this in your supermarket, substitute Smucker's Caramel topping, however the Mexican cajeta has a richer flavor. This is very easy to make, and super good. Use it with your next Mexican Fiesta!!

Provided by Miss Annie

Categories     Dessert

Time 2h25m

Yield 1 Cake, 12 serving(s)

Number Of Ingredients 11

1 (18 ounce) box chocolate devil's food cake mix
1 1/2 cups water (amount per cake mix directions)
1/2 cup oil (amount per cake mix directions)
3 eggs (amount per cake mix directions)
1 (11 ounce) jar cajeta caramel topping or 1 (11 ounce) jar smucker caramel topping
1 (14 ounce) can sweetened condensed milk
1 (12 ounce) can evaporated milk
1/2 cup fresh milk
1 (8 ounce) package cream cheese, room temperature
1 teaspoon vanilla
5 eggs

Steps:

  • Heat oven to 350ºF.
  • Spray a large 12-cup Bundt pan with nonstick coating.
  • Soften the cajeta in the jar in the microwave and pour into the prepared pan.
  • Prepare cake mix according to package directions.
  • Pour the cake batter into the cake pan over the cajeta.
  • To make the flan: Pour condensed, evaporated and fresh milks into a blender with the cream cheese, vanilla and eggs.
  • Mix well.
  • Pour the flan mixture very slowly over the cake batter.
  • Spray aluminum foil with non-stick spray (like Pam);.
  • cover the pan TIGHTLY with aluminum foil.
  • (Covering tightly is very important.) Set the Bundt pan into a large pan and set on the oven rack and slide into the oven.
  • Carefully pour hot water into the larger pan to a depth of 2 inches (The Bundt pan will be sitting in 2 inches of water).
  • Bake cake for 2 hours (test); do not uncover during this time.
  • After two hours, remove cake from water and allow to cool for 15 minutes. Peel off the aluminum foil.
  • Invert cake onto a large plate with rim.
  • The cajeta will drip down the sides of the cake.
  • Cool completely then refrigerate. Refrigerate leftovers.
  • Note: Even though the flan is poured on top of the cake batter, it will sink to the bottom of the pan.

Nutrition Facts : Calories 592.2, Fat 30.8, SaturatedFat 10.6, Cholesterol 166, Sodium 628.2, Carbohydrate 70.6, Fiber 1.3, Sugar 35.1, Protein 13.1

FLAN DE QUESO (CREAM CHEESE FLAN)



Flan de Queso (Cream Cheese Flan) image

This is my favorite recipe, learned from my mother. People love it and ask me for the recipe every time they try it, so here it is. I find it tastes better cold.

Provided by damaris

Categories     Desserts     Custards and Pudding Recipes     Flan Recipes

Time 3h15m

Yield 8

Number Of Ingredients 7

1 (14 ounce) can sweetened condensed milk
1 (12 fluid ounce) can evaporated milk
6 eggs
1 (8 ounce) package cream cheese, softened
⅓ cup 2% milk
1 teaspoon vanilla extract
1 cup white sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Fill a large oven-safe pot with water to 1 inch; bring to a boil.
  • Place sweetened condensed milk, evaporated milk, eggs, cream cheese, milk, and vanilla extract in a blender; blend until smooth.
  • Place sugar in an even layer in a saucepan over medium heat. Cook until edges start to brown, about 1 minute; drag sugar into the center with a spatula once the edges start to brown. Continue cooking, stirring from time to time, until caramel is an even golden brown, 4 to 5 minutes.
  • Pour caramel into a 9-inch flan mold or baking pan; swirl so that caramel reaches 1 inch up the sides. Pour condensed milk mixture on top. Place mold in the pot of boiling water.
  • Bake flan in the preheated oven until a damp table knife inserted into the center comes out clean, 45 minutes to 1 hour. Remove from oven and let stand for 5 minutes.
  • Chill flan in the refrigerator until firm, 2 to 3 hours. Invert onto a serving plate so that caramel is on top.

Nutrition Facts : Calories 475.3 calories, Carbohydrate 58 g, Cholesterol 201.5 mg, Fat 21.5 g, Protein 14.3 g, SaturatedFat 12.3 g, Sodium 251.9 mg, Sugar 57.3 g

CREAM CHEESE FLAN RECIPE



Cream Cheese Flan Recipe image

Fulfill your every flan-tasty with our Cream Cheese Flan Recipe. Watch now to learn how to make this crowd-pleasing Cream Cheese Flan Recipe today.

Provided by My Food and Family

Categories     Recipes

Time 4h50m

Yield 8 servings

Number Of Ingredients 5

2 cups sugar, divided
1 can (12 oz.) evaporated milk
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed, softened
5 eggs
1 tsp. vanilla

Steps:

  • Heat oven to 350°F.
  • Cook 1 cup sugar in small saucepan on medium heat until melted and deep golden brown, stirring constantly. Pour into 9-inch round pan; tilt pan to evenly cover bottom with syrup.
  • Blend milk and cream cheese in blender until smooth. Add remaining sugar, eggs and vanilla; blend just until smooth. Pour over syrup in pan. Place filled pan in larger pan; add enough hot water to larger pan to come halfway up side of small pan.
  • Bake 50 min. to 1 hour or until knife inserted near center comes out clean. Cool slightly. Carefully remove flan from water; cool completely on wire rack. Refrigerate several hours or until chilled. Unmold onto plate just before serving.

Nutrition Facts : Calories 400, Fat 16 g, SaturatedFat 9 g, TransFat 0.5 g, Cholesterol 160 mg, Sodium 200 mg, Carbohydrate 56 g, Fiber 0 g, Sugar 56 g, Protein 9 g

CAJETA FLAN



Cajeta Flan image

Categories     Milk/Cream     Egg     Dessert     Bake     Boil     Ramekin     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 12

For caramel:
1 cup sugar
1/3 cup water
For flan:
1 (10-to 11-ounces) jar cajeta (goat's-milk caramel; about 3/4 cup)
2 1/2 cups half-and-half
1 (1-inch-wide) strip of lime zest
1/2 vanilla bean
3 whole large eggs
4 large egg yolks
Equipment: 8 (4-ounce) ramekins
Accompaniment: whipped cream

Steps:

  • Make caramel:
  • Bring sugar and water to a boil in a small heavy saucepan over medium heat, stirring until sugar has dissolved, then wash down any sugar crystals from side of pan with a pastry brush dipped in cold water. Boil, without stirring, swirling pan occasionally so caramel colors evenly, until dark amber.
  • Immediately divide caramel among ramekins and swirl each ramekin to coat bottom and about halfway up side.
  • Make flan:
  • Preheat oven to 350°F with rack in middle.
  • Put cajeta, half-and-half, and lime zest in a heavy medium saucepan. Split vanilla bean lengthwise and scrape seeds into saucepan, then drop in pod. Bring to a simmer, stirring until smooth.
  • Whisk together whole eggs and yolks in a large bowl. Slowly whisk in hot liquid, then strain through a fine-mesh sieve into another bowl. Ladle custard into ramekins.
  • Bake in a hot water bath until edge is set but a quarter-size spot in center is still wobbly, 30 to 40 minutes.
  • Remove ramekins from water and cool at least 30 minutes (custard will continue to set). Unmold just before serving. Serve warm or at room temperature.

Tips:

  • Choosing fresh and high-quality ingredients is crucial for a delicious flan. Use real cream cheese for a rich and creamy texture, and full-fat milk for a decadent flavor.
  • To prevent the flan from curdling, temper the eggs by gradually whisking in the hot milk mixture. This will help the eggs adjust to the temperature and prevent them from scrambling.
  • For a smooth and consistent flan, strain the mixture through a fine mesh sieve before pouring it into the baking dish. This will remove any lumps or impurities.
  • Baking the flan in a water bath is essential for creating a creamy and jiggly texture. The water bath helps to distribute the heat evenly and prevents the flan from overcooking.
  • Allow the flan to cool completely before refrigerating it. This will help it to set properly and develop its full flavor.

Conclusion:

This cajeta flan with cream cheese is a delightful dessert that combines the flavors of Mexico and the classic New York cheesecake. The rich and creamy texture of the flan is perfectly complemented by the caramel sauce, and the cream cheese adds a tangy and decadent touch. Whether you're a fan of flan or just looking for a new and exciting dessert to try, this recipe is sure to impress.

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