Chocolate Cheesecake Flan


  • 1 1/2 cups sugar, divided
  • 4 squares semi-sweet baking chocolate
  • 1 can evaporated milk
  • 1 pkg. (8 oz.) cream cheese, cubed
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  • 4 eggs


Preheat oven to 350 degrees F. Place 1 cup of the sugar in small heavy saucepan; cook on medium heat until sugar is deep golden brown, stirring constantly to create a caramel sauce. Pour into 9 inch round pan.

Place chocolate squares in microwaveable bowl. Microwave on high 1 1/2 minutes or until chocolate is almost melted, stirring after each minutes; cool. Place milk and cream cheese in blender container; cover. Blend until smooth. Add remaining 1/2 cup sugar, eggs and melted chocolate; cover. Blend well. Pour over caramel sauce in pan.

Bake flan in water bath to ensure a gentle, even heat that will prevent curdling. To create water bath, set round pan holding the mixture inside a larger pan. Add water to larger pan, surrounding round pan about half way up the side.


Bake 1 hour or until knife inserted 1 inch from edge comes out clean. Refrigerate 4 hours or overnight. To unmold, run metal knife around edge of flan. Invert onto plate; shake lightly to loosen. Gently twist to remove pan. Add chocolate garnish, if desired. (Note: Caramel sauce on top will drizzle down sides).

By Robin from Washington, IA


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