RICE PUDDING CHEESECAKE

Rice Pudding Cheesecake image

It's not your ordinary cheesecake-and we're not just talking about the rice pudding aspect. (Hint: You're going to need some goat milk caramel!)

Provided by My Food and Family

Time 6h25m

Yield 16 servings

Number Of Ingredients 11

Ingredients

40 vanilla wafers, finely crushed (about 1-1/3 cups)
1/4 cup butter, melted
2 Tbsp. sugar
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 Tbsp. ground Mexican cinnamon (canela)
1 tsp. vanilla
4 eggs
2-3/4 cups cooked long-grain white rice
1/3 cup cajeta (goat milk caramel)

Steps:

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 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 cheesecake 4 hours.
Serve topped with cajeta.

Nutrition Facts : Calories 420, Fat 28 g, SaturatedFat 16 g, TransFat 1 g, Cholesterol 140 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 7 g