Flan de Queso (Homemade Cream Cheese Flan)

If you are a lover of both cheesecake and flan, then this flan de queso recipe is a must make for you! It combines the rich, velvety texture of a cheesecake with the lighter than air custard of a traditional flan. Not to mention, this one is topped with a sweet homemade caramel sauce to make it extra special.

This cream cheese flan recipe is baked in a water bath which ensures a super moist and velvety consistency and is best served cold.

Follow the recipe below, making sure to read through the frequently asked questions and recipe tips to bake the best flan de queso.

FLAN DE QUESO INGREDIENTS:

• 1 14 oz can sweeten condensed milk
• 1 12 oz can evaporated milk
• 6 eggs
• 1 8 oz package cream cheese, softened
• 1/3 cup 2% milk
• 1 tsp vanilla extract
• 1 cup granulated sugar

HOW TO MAKE A CREAM CHEESE FLAN?

1. Preheat your oven to 350 degrees
2. In a large bowl, using a hand-held mixer beat together sweetened condensed milk, evaporated milk, softened cream cheese, eggs, milk and vanilla until smooth (2-3 minutes). Set aside
3. Bring a pot or kettle of water to a boil, and pour about 1-inch into a large oven-safe baking pan
4. Place sugar in a medium saucepan over medium heat, and cook until the edges begin to brown
5. Drag the sugar towards the middle of a pan using a spatula and cook for 4-5 minutes until golden brown. Watch carefully to ensure it doesn’t burn
6. Pour the caramel into a 9-inch flan mould or baking pan and swirl around until the caramel reaches 1-inch up the sides of the pan
7. Pour the cream cheese mixture over top of the caramel layer and carefully place the flan mould into the large baking pan with water
8. Bake in preheated oven for 45 minutes – 1 hour or until a knife inserted in the centre comes out clean
9. Carefully remove from oven, let stand for 5 minutes then chill in the fridge for at least 2 hours, Once chilled, invert onto a large serving plate so that the caramel layer is on top. Slice and serve

CAN YOU FREEZE CREAM CHEESE FLAN?

Although this flan recipe is best served chilled, it can be frozen if needed.

Allow the flan to chill for the required 2 hours, then wrap tightly in plastic wrap and store in an airtight container. Freeze for up to 3-months.

HOW LONG IS FLAN GOOD FOR IN THE FRIDGE?

This flan recipe will keep covered in an airtight container in the fridge for up to 5-days. The caramel sauce keeps it moist and is great right out of the fridge.

RECIPE TIPS:

1. Make sure your cream cheese is softened to room temperature. This makes mixing much easier and ensures there are no lumps in your mixture
2. If making homemade caramel intimidates you, feel free to use a store-bought caramel sauce instead
3. Do not skip the chilling step! This ensures your flan will fully set and keep its shape. Patience!

OTHER RECIPES YOU MIGHT ENJOY

• CARROT CAKE ROLL WITH CREAM CHEESE FROSTING FILLING
• GRANDMA’S COCONUT CREAM PIE
• CREAMY LEMON SQUARES

Flan de Queso (Homemade Cream Cheese Flan)

This cream cheese flan recipe is baked in a water bath which ensures a super moist and velvety consistency and is best served cold.

5 from 4 votes

Print Save Rate

Course: Breakfast, Brunch, Dessert

Cuisine: American

Prep Time: 15 minutes minutes

Cook Time: 55 minutes minutes

chilling: 2 hours hours

Total Time: 3 hours hours 10 minutes minutes

Servings: 8

Ingredients

• 1 (14 oz) can sweetened condensed milk
• 1 (12 oz) can evaporated milk
• 6 eggs
• 1 (8 oz) package cream cheese, softened
• 1/3 cup 2% milk
• 1 tsp vanilla extract
• 1 cup granulated sugar

Instructions

• Preheat your oven to 350 degrees
• In a large bowl, using a hand-held mixer, beat together sweetened condensed milk, evaporated milk, softened cream cheese, eggs, milk, and vanilla until smooth (2-3 minutes). Set aside
• Bring a pot or kettle of water to a boil, and pour about 1-inch into a large oven-safe baking pan
• Place sugar in a medium saucepan over medium heat, and cook until the edges begin to brown
• Drag the sugar towards the middle of a pan using a spatula and cook for 4-5 minutes until golden brown. Watch carefully to ensure it doesn’t burn
• Pour the caramel into a 9-inch flan mold or baking pan and swirl around until the caramel reaches 1-inch up the sides of the pan
• Pour the cream cheese mixture over top of the caramel layer and carefully place the flan mold into the large baking pan with water
• Bake in preheated oven for 45 minutes – 1 hour or until a knife inserted in the center comes out clean
• Carefully remove from oven, let stand for 5 minutes then chill in the fridge for at least 2 hours, Once chilled, invert onto a large serving plate so that the caramel layer is on top. Slice and serve

Pin This Recipe