Cheese Flan

3/4 cup sugar
8 oz. pkg cream cheese, softened
5 eggs
14oz. can sweetened condensed milk
12oz. can evaporated milk
1 tsp. vanilla extract

Preheat oven to 350° and coat 10 inch round glass baking dish with cooking spray
to prevent the caramel from sticking in case. In a small, heavy saucepan
over medium-low heat, cook sugar, stirring, until golden. Immediately
pour into the pan, tilting to coat bottom and sides. Set aside.

In a large bowl, beat cream cheese until smooth. Beat in eggs, one at a time,
until well incorporated. Beat in condensed and evaporated milk and vanilla
until smooth. Pour into caramel coated pan. Place baking dish on towel, inside
roasting pan, and place roasting pan on oven rack. Fill roasting pan with
boiling water to reach halfway up the sides of the baking dish.

Bake in preheated oven 60 to 70 minutes, until center is just set. Cool one hour
on wire rack, then chill in refrigerator 8 hours or overnight. To unmold,
run a knife around edges of pan and invert on a rimmed serving platter.