FLAN CHEESECAKE RECIPE RECIPES

Steps:

• Position a rack in the middle of the oven and preheat to 350 degrees F. 
• To make the crust: In a small bowl, mix the cracker crumbs with the melted butter and the sugar together until evenly moistened. Press the crumb mixture onto the bottom of a 9-inch springform pan. Bake the crust until golden brown, about 10 to 12 minutes. Cool the pan on a rack. 
• Lower the oven temperature to 325 degrees F. In the bowl of a standing mixer fitted with the paddle attachment, or with a hand-held mixer, cream the cream cheese on medium speed until smooth. Gradually add the sugar and beat until light and fluffy. (Stop mixing and scrape down the sides of the bowl and beaters as needed.) Beat in the sour cream. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla and cream. Pour the batter into the prepared pan. 
• Bake until the top of the cheesecake is lightly browned, but the center still jiggles slightly, about 45 minutes. Cool the cake in the pan on a rack. Cover with plastic wrap and refrigerate overnight before serving. 
• To remove the cake from the pan, run a knife or offset spatula around the edges to release the edges from the pan. Open the springform pan and remove the ring. 
• Cut the cheesecake into wedges and serve with berries or a raspberry sauce if desired.

Steps:

• Make the cream cheese topping: Microwave cream cheese in a medium microwave-safe bowl in 15 second bursts, stirring until smooth but not hot. Whisk in sour cream, flour, sugar, vanilla, and salt until smooth. Set aside.Make the pumpkin base: Preheat oven to 350º. Butter a 9"-x-13" pan and line with parchment, leaving a 2" overhang.In a small bowl, whisk flour, pumpkin spice, and salt until well combined.In a separate large bowl, whisk together butter and brown sugar until completely smooth and incorporated, then whisk in egg and vanilla. Scrape sides and bottom of the bowl with a rubber spatula. Whisk in pumpkin puree and scrape sides of bowl down again, then fold in flour mixture until no streaks remain.Reserving about 1/2 cup of pumpkin batter, spread batter evenly into prepared pan. Spread cream cheese topping over the pumpkin batter, leaving a 1/2" border. Dollop reserved pumpkin batter on top, then use a butter knife or toothpick to swirl pumpkin batter and cream cheese layers together. Be careful not to overmix in order to get pretty, distinct swirls.Bake until a toothpick inserted in the center comes out with just a few crumbs, about 45 minutes. Let cool completely in the pan, then cut into bars and serve.