Rice Pudding Cheesecake

Directions

1. 1
   Heat oven to 325 degrees F.
2. 2
   Mix first 3 ingredients; press onto bottom of 9-inch springform pan.
3. 3
   Beat cream cheese and 1 cup sugar in large bowl with mixer until blended.
4. 4
   Add sour cream, cinnamon and vanilla; mix well.
5. 5
   Add eggs, 1 at a time, beating on low speed after each just until blended.
6. 6
   Stir in rice; pour over crust.
7. 7
   Bake 1 hour 10 min.
8. 8
   or until center is almost set.
9. 9
   Run knife around rim of pan to loosen cake; cool before removing rim.
10. 10
    Refrigerate cheesecake 4 hours.
11. 11
    Serve topped with cajeta.