Copycat Wolfgang Puck's Caramel Flan Cheesecake
Indulge in the decadent fusion of two classic desserts with this Copycat Wolfgang Puck's Caramel Flan Cheesecake recipe. Featuring a silky-smooth cream cheese filling infused with sweetened condensed milk and vanilla, this dessert is elevated by a rich caramel layer that greets you with every slice. The buttery graham cracker crust provides the perfect base for this luxurious treat, while the water bath baking method ensures a creamy, flawless texture. Topped with a glossy caramel glaze, this flan-inspired cheesecake is a show-stopping dessert that's perfect for special occasions or an elevated indulgence. With step-by-step instructions and approachable ingredients, this recipe guarantees a crowd-pleasing masterpiece that rivals the original. Treat your taste buds to the perfect marriage of caramel and cheesecake in this irresistible creation!
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Ingredients
- 1 cup Granulated sugar
- 0.25 cup Water
- 16 ounces Cream cheese (softened)
- 14 ounces Sweetened condensed milk
- 12 ounces Evaporated milk
- 5 Large eggs
- 2 teaspoons Vanilla extract
- 1.5 cups Graham cracker crumbs
- 6 tablespoons Unsalted butter (melted)
- 0.25 teaspoon Salt
Directions
Step 1
Preheat your oven to 350°F (175°C). Prepare a 9-inch springform pan by wrapping the outside with two layers of heavy-duty aluminum foil to prevent water from seeping in.
Step 2
In a small saucepan over medium heat, combine 1 cup of granulated sugar and 1/4 cup of water. Stir until the sugar dissolves, then stop stirring and let it cook until the mixture turns a deep amber color (about 8-10 minutes). Immediately pour the caramel into the bottom of the springform pan and swirl to evenly coat. Set aside to cool and harden.
Step 3
In a bowl, mix together the graham cracker crumbs, melted butter, and a pinch of salt until the mixture resembles wet sand. Press the crumb mixture into an even, firm layer on top of the hardened caramel in the springform pan. Set aside.
Step 4
In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy (about 2-3 minutes). Add the sweetened condensed milk, evaporated milk, eggs, and vanilla extract. Beat on low speed until all ingredients are fully incorporated and the mixture is smooth. Be careful not to overmix to avoid incorporating excess air.
Step 5
Pour the cheesecake batter over the prepared crust in the springform pan. Place the springform pan into a larger roasting pan and pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan (creating a water bath).
Step 6
Bake in the preheated oven for about 75 minutes, or until the edges are set and the center has a slight wobble. Remove the springform pan from the water bath and let it cool to room temperature on a wire rack.
Step 7
Refrigerate the flan cheesecake for at least 4-6 hours, or overnight, to allow it to fully set.
Step 8
To serve, run a knife around the edges of the cheesecake to loosen it from the pan. Carefully invert the cheesecake onto a serving platter so the caramel layer is on top. Slice and enjoy!
Nutrition Facts
| Serving size | (1975.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5665.1 |
| Total Fat 306.1g | 0% |
| Saturated Fat 173.5g | 0% |
| Polyunsaturated Fat 1.4g | |
| Cholesterol 1766.7mg | 0% |
| Sodium 4398.1mg | 0% |
| Total Carbohydrate 626.2g | 0% |
| Dietary Fiber 4.5g | 0% |
| Total Sugars 516.1g | |
| Protein 128.7g | 0% |
| Vitamin D 503.9IU | 0% |
| Calcium 2820.1mg | 0% |
| Iron 14.7mg | 0% |
| Potassium 3706.5mg | 0% |
Source of Calories