Rice Pudding Cheesecake

It's not your ordinary cheesecake—and we're not just talking about the rice pudding aspect. (Hint: You're going to need some goat milk caramel!)

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

2. 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.

3. 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.

4. Serve topped with cajeta.

Rice Pudding Cheesecake

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