Rice Pudding Cheesecake

Name: Rice Pudding Cheesecake
Prep time: 6 h 25 min
Cook time: 6 h 25 min
Total time: 6 h 25 min
Yield: 16
Cuisine: Global
Ingredients: 59 milliliters butter, melted; 473 milliliters cooked long-grain white rice; 237 milliliters BREAKSTONES or KNUDSEN Sour Cream; 907 grams pkg. each) PHILADELPHIA Cream Cheese, softened; 4 eggs; 1 Tbsp ground Mexican cinnamon (canela); 237 milliliters sugar; 2 Tbsps sugar; 1 teaspoon vanilla; 237 milliliters 40 vanilla wafers, finely crushed (about; 79 milliliters cajeta (goat milk caramel)

This recipe makes 16 servings with 400 calories, 6g of protein, and 30g of fat each. This recipe covers 5% of your daily requirements of vitamins and minerals. A mixture of ground mexican cinnamon, knudsen cream, philadelphia cream cheese, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes around 6 hours and 25 minutes. It is a good option if you're following a vegetarian diet.

Instructions

Heat oven to 325F.

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Oven

Mix first 3 ingredients; press onto bottom of 9-inch springform pan.

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Springform Pan

Beat cream cheese and 1 cup sugar in large bowl with mixer until blended.

Ingredients you will need

Cream Cheese

Sugar

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Blender

Bowl

Add sour cream, cinnamon and vanilla; mix well.

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Sour Cream

Cinnamon

Vanilla

Add eggs, 1 at a time, beating on low speed after each just until blended. Stir in rice; pour over crust.

Ingredients you will need

Crust

Egg

Rice

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.

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Oven

Knife