Crockpot Leche Flan Cheesecake
A rich and creamy leche flan cheesecake made effortlessly in a crockpot, perfect for family gatherings and special occasions.
Servings: 8 servings
Calories: 250kcal
Ingredients
For the Flan
- 1 can sweetened condensed milk
- 1 can evaporated milk
- 3 large eggs
- 8 oz cream cheese
- 1 cup sugar for caramel
Instructions
Preparation
- Mix the sweetened condensed milk, evaporated milk, eggs, and cream cheese in a bowl until smooth.
- In a pan, melt the sugar until it turns golden and pour it into the bottom of a round cake pan.
- Pour the cheesy milky mixture over the caramel in the cake pan.
Cooking
- Set the Instant Pot with a trivet and add about one cup of water.
- Place the caramel-flan dish inside the Instant Pot and cover it with foil.
- Cook on manual pressure for 25-30 minutes and then perform a natural release for 10 minutes.
Cooling
- Let the flan cool down before chilling it in the refrigerator for several hours or overnight.
Notes
Sifting the egg and milk mixture can help avoid lumps. Use a thin knife to loosen the edges before unmolding, and always let the flan chill to ensure it sets properly. Consider trying different flavors by adding chocolate, ube extract, or citrus zests.