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Salted Caramel Rice Pudding Cheesecake

Crust:

40 vanilla wafers, crushed

1/4 c. butter, melted

2 T. sugar


Filling:

4 pkg. cream cheese, softened

1 c. sugar

1 c. sour cream

1 T. cinnamon

1 t. vanilla

1 t. sea salt

4 eggs

10 oz. cooked Veetee long grain white rice {or 1 1/2 c. cooked white rice}

3/4 c. caramel topping + additional for topping


1.  Preheat the oven to 325 degrees.  Line a 9x13 baking pan with tin foil allowing it to come up the sides.  Spray heavily with cooking spray.

2.  In a microwave safe bowl melt the butter.  Add in the sugar and crushed vanilla wafers and stir. Pour the wet crumb mixture into the pan, spreading out and pressing down to form a crust.

3.  In a stand mixer or using a hand mixer start mixing the cream cheese until it's smooth.  Add in the sour cream and sugar until fluffy.

4.  Add in the eggs one at a time until combined.  Mix in the caramel, cinnamon, vanilla, and sea salt. Finally fold in the cooked rice.

5.  Pour the cheesecake mixture over the crust.

6.  Bake for 1 hour and 15 minutes.  The cheesecake will be slightly cracked and a bit firm to the touch, yet still a little jiggly.  Remove from the oven and allow to cool completely.  Then refrigerate for 4 hours.

7.  To serve, cut into squares, drizzle with caramel and sprinkle with additional sea salt.  Store extra in the fridge for up to one week.  

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