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Categories:
vanilla wafers butter sugar Philadelphia cream cheese sugar ground Mexican cinnamon vanilla eggs white rice cajeta
Viewed: 6 - Published at: 7 years agoIngredients
- 40 vanilla wafers, finely crushed (about 1-1/3 cups)
- 1/4 cup butter, melted
- 2 Tbsp. sugar
- 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
- 1 cup sugar
- 1 cup BREAKSTONE'S or KNUDSEN Sour Cream
- 1 Tbsp. ground Mexican cinnamon (canela)
- 1 tsp. vanilla
- 4 eggs
- 2-3/4 cups cooked long-grain white rice
- 1/3 cup cajeta (goat milk caramel)
Method
- Heat oven to 325 degrees F.
- Mix first 3 ingredients; press onto bottom of 9-inch springform pan.
- Beat cream cheese and 1 cup sugar in large bowl with mixer until blended.
- Add sour cream, cinnamon and vanilla; mix well.
- Add eggs, 1 at a time, beating on low speed after each just until blended.
- Stir in rice; pour over crust.
- 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.
- Serve topped with cajeta.
