Description

This dessert seems like it would be difficult to make, but it really isn't. It's a cross between a custard and a cheesecake and it's 100% delicious.

Ingredients

• 1/2 c. sugar
• 2 T. water
• 8 oz. reduced-fat cream cheese, (Neufchâtel), softened
• 8 large eggs
• 14 oz. can non-fat or low-fat sweetened condensed milk
• 12 oz. can non-fat or low-fat evaporated milk
• 2 t. vanilla extract

Steps

1. Preheat oven to 350 degrees.
2. Cook sugar and water in a small saucepan over medium-high heat, gently swirling the pan (DO NOT STIR), until the mixture turns golden brown, 5 - 7 minutes. Immediately pour the caramel carefully into a 9 inch round metal cake pan. If it stiffens before it completely covers the bottom of the pan, warm the pan in the oven, then swirl to cover the bottom.
3. Beat cream cheese in a large bowl with a mixer at medium-high speed until soft. Beat in eggs, 1 at a time, until thoroughly combined, scraping down the sides. Add condensed and evaporated milks and vanilla; mix until combined.