Name: Crockpot Leche Flan Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1 can sweetened condensed milk; 1 can evaporated milk; 3 large eggs; 8 oz cream cheese; 1 cup sugar (for caramel)

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How to Make Flan in the Instant Pot
Nutrition Facts for Flan Recipes
Tips for Perfecting Your Flan
Variations of Flan: Explore Different Flavors
Common Mistakes to Avoid When Making Flan
Common Questions
This Dessert Could Win a Prize, Seriously

Okay, so Filipino Crockpot Leche Flan Cheesecake—yeah, I know, that’s a mouthful—has totally changed dessert for my family get-togethers. Maybe you’re like me and got real curious about different flan flavors, like, does it always have to be classic? Or maybe making desserts feels tricky, too fussy, so you want something easier? Well, good news: you don’t need fancy ovens or magical chef vibes for this. If you’ve got a crockpot or slow cooker, you’re about to level-up. This one’s shockingly simple, even if you (like me) sometimes “accidentally” forget the timer.

How to Make Flan in the Instant Pot

So, this is what you do with the Instant Pot to make a flan that’s like, “Whoa, did you get that from a five-star restaurant?”—no joke. You’ll need a can of sweetened condensed milk, evaporated milk, some eggs, sugar (for that caramel magic), and of course, cream cheese for the cheesecake part. Mix up the milks and eggs with that cream cheese till everything’s smooth. Not talking silky like a mousse here, but still, you don’t want lumps.

For the caramel, just melt sugar in a pan till it goes all golden, and pour that into the bottom of your baking dish (a round cake pan works fine, nothing expensive). Dump your cheesy milky eggy goodness right over it. Don’t stress, it’ll all come together.

Set your Instant Pot with a trivet, add a cup or so of water, then place your caramel-flan dish inside. Cover it with foil. Set it for about 25-30 minutes on manual pressure, then do a natural release for ten minutes (felt like forever, honestly, but it’s worth it).

Let it cool. And for real – chill that baby so it sets up right. Flan always tastes best cold in my opinion.

“You’ll never believe this came out of a slow cooker. My cousins kept asking where I bought it!” – Mel from Union, NJ

Nutrition Facts for Flan Recipes

You want the scoop? Leche flan cheesecake is not exactly what you’d call diet food, but hey—special occasions, right? Packed with calcium from all the dairy. You’re looking at about 200-300 calories a slice (depends on how thin or thick you cut it). There’s lots of protein from the eggs, too, so it’s not just pure decadence.

What else? It does have sugar but surprisingly, less than most American cheesecakes. The combo of eggs and cheese means you stay fuller a bit longer, which (in my opinion) helps keep you from eating three pieces in a row…okay, at least in theory.

If you’re trying to make it lighter, swap out some evaporated milk for low-fat or even use cream cheese with less fat. I’ve tried it, and it still tastes creamy.

By the way, if you want to check out other tasty Filipino desserts, MyPinoyRecipes has a super easy Filipino Leche Flan baked in the oven – definitely a fun read if you want to see how the classics are done!

Tips for Perfecting Your Flan

Here’s the real deal—half my early flans ended up chunky. The trick? Sift your egg and milk mixture before pouring. Even if it looks smooth, do it anyway. Another thing? Caramel burns fast, so don’t step away once you start melting it. I learned the hard (crunchy, burnt) way.

Want that signature jiggly flan? Let it chill for hours before flipping—wait overnight if you can. Use a thin knife to loosen the edges first. Little slippy-tappy combos help it slide out smooth.

Oh, and use a metal pan if you’ve got one. Glass sometimes doesn’t cook as evenly in the slow cooker. Wish someone told me that earlier.

Variations of Flan: Explore Different Flavors

This crockpot leche flan cheesecake is basically a jumping-off platform for other flavors if you’re feeling wild. Like, want to do chocolate? Melt a little dark chocolate into the mixture (trust me, it works). Or add ube extract for that classic purple Filipino twist. Coffee? So good, especially if you like a hint of bitterness to balance the sweetness.

You can make it zesty by throwing in lemon zest or orange extract. Folks even put in pandan flavor, which tastes like grass and coconut, but good—promise. Play around, and see which one gets the “best dessert” title at your next potluck.

If you’re hunting for even more cool Filipino meals, there’s a list of 10 kid-friendly Filipino recipes for U.S. families you should totally check out.

Common Mistakes to Avoid When Making Flan

Biggest fails? Overcooking. Your flan turns rubbery and sad. Second, don’t rush the cooling. If you unmold it warm, the whole thing can collapse like a deflated balloon. Don’t skip straining the egg mixture either, unless “scrambled egg dessert” sounds appealing to you.

Also—don’t skimp on the caramel. That top layer gets all shiny and gorgeous, and helps keep the whole cake juicy. One other thing: Don’t try to speed things by using super high settings on your slow cooker. Low and slow keeps it creamy.

Serving suggestions? Let’s just say this flan welcomes friends like:

A scoop of vanilla ice cream
A tiny bit of crushed salted peanuts on top
With extra caramel sauce drizzled (no such thing as too much caramel)

If you ever want a classic comfort dish alongside dessert, peep the Arroz Caldo Filipino Chicken Rice Porridge recipe. Feasting sorted.

Common Questions

Can I use a regular oven if I don’t have a crockpot?

Yup, just bake it in a water bath at 325°F until it jiggles, about an hour.

Is there a shortcut for caramel?

Sorta. You can buy premade caramel, but making it from scratch is way better.

Does flan cheesecake need to be refrigerated?

Definitely. Tastes best cold and keeps its shape that way.

How do I know it’s done cooking?

Jiggle the pan! If the edges are set and the middle wiggles a tiny bit, you’re golden.

What can I do with leftovers?

Don’t judge me, but chopped-up bits of flan in coffee with ice—mindblowing.

This Dessert Could Win a Prize, Seriously

Alright, to wrap this all up: Crockpot Leche Flan Cheesecake makes life easier and tastier. You don’t need to be a pro, and the recipe’s forgiving (even if you forget to set a timer, oops). Try classic styles, play with flavors, or check out new versions like the Flan de Queso (Cream Cheese Flan) Recipe for inspo. If you’re way into gadgets, you’ll want to see Instant Pot Flan – One Happy Housewife or even some creative ideas over at Instant Pot Easy Cuban Flan (Flan de Leche) – Lana Under Pressure. Dive in, experiment, don’t stress the mess, and maybe you’ll end up inventing your crowd’s new favorite!

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