Cheesecake pudding is a creamy, indulgent breakfast treat that’s simple to whip up. This dessert isn’t just for special occasions; it’s a family-friendly option that pleases everyone. With its rich flavors and silky texture, making cheesecake pudding is a delightful way to start your day or enjoy a sweet snack.
Table of Contents
Cheesecake Pudding Recipe Overview
What is Cheesecake Pudding?
Cheesecake pudding is a luscious dessert that combines the flavors of classic cheesecake with a smooth, creamy pudding base. It’s served chilled, offering a refreshing treat that’s perfect for any time of day. Whether piled high with toppings or enjoyed plain, each spoonful delivers a satisfying burst of flavor.
Why You’ll Love This Recipe
This cheesecake pudding recipe shines with its straightforward steps and minimal ingredients, making it an ideal choice for both seasoned cooks and beginners. It’s a versatile dish that can be customized based on what you have on hand. Plus, it’s a fantastic option for meal prep, ensuring you have a delightful treat ready at a moment’s notice.
Essential Ingredients for Cheesecake Pudding
Key Ingredients
- 1 3/4 cup whole milk
- 1/2 cup granulated sugar
- Pinch of kosher salt
- 2 egg yolks
- 1/4 cup whole milk (for thickening)
- 2 tbsp cornstarch
- 6 oz cream cheese, at room temperature
- 1 tsp vanilla extract
- 3 tbsp sour cream
- 5 graham crackers, crushed
- 3 tbsp unsalted butter, melted
- 2 tbsp granulated sugar (for topping)
- Pinch of kosher salt (for topping)
Ingredient Substitutions
If you’re looking for alternatives, consider using half and half or cream instead of whole milk for a richer pudding. Low-fat milk can also work, but it may yield a thinner consistency. For those who want a healthier twist, you can swap sour cream with Greek yogurt for a tangy flavor.
Step-by-Step Instructions
Preparing the Pudding Base
Heating the Milk Mixture
Begin by combining 1 3/4 cups of whole milk, 1/2 cup of sugar, and a pinch of salt in a medium saucepan. Heat the mixture over medium heat, whisking occasionally until it simmers and the sugar dissolves, creating a sweet, warm base.
Tempering the Egg Yolks
In a separate bowl, whisk together 2 egg yolks, 1/4 cup of milk, and 2 tablespoons of cornstarch until smooth. This step ensures the yolks blend beautifully without scrambling.
Thickening the Pudding
Combining Mixtures
Once the milk mixture simmers, remove it from heat. Gradually add some of the hot milk to the egg mixture while whisking continuously. This method, known as tempering, prevents the eggs from cooking too quickly. Then, pour this mixture back into the saucepan.
Adding Cream Cheese and Sour Cream
Return the saucepan to medium heat. Whisk constantly until the pudding thickens and bubbles form, approximately 2-3 minutes. Lastly, remove from heat and whisk in 6 ounces of cream cheese and 1 teaspoon of vanilla until completely smooth. Fold in 3 tablespoons of sour cream for that signature cheesecake flavor.
Preparing the Graham Cracker Topping
Baking the Topping
Preheat your oven to 325°F. In a bowl, combine the crushed graham crackers, melted butter, sugar, and a pinch of salt. Spread the mixture on a baking sheet and bake for 5 minutes. Stir the crumbs and bake for an additional 3-4 minutes until golden and aromatic. Let them cool to add a delightful crunch to your pudding.
Serving Suggestions
Serve the cheesecake pudding topped with the cool graham cracker crumbs. Consider drizzling it with fruit sauce or jam, like blueberry sauce, for an extra touch of sweetness and flavor.
Tips for Perfect Cheesecake Pudding
Chilling the Pudding
To achieve the ideal texture, transfer the pudding to a bowl and cover it with plastic wrap, pressing it onto the surface to prevent a skin from forming. Chill in the refrigerator for at least 4 hours, or 1 hour if you’re using smaller serving dishes.
Flavor Variations
If you’re feeling adventurous, try adding different flavors to your pudding. A touch of lemon zest or almond extract can elevate the taste, making it a unique dessert experience each time.
FAQs
What ingredients do I need to make cheesecake pudding?
To make cheesecake pudding, you will need whole milk, granulated sugar, kosher salt, egg yolks, cornstarch, cream cheese, vanilla extract, sour cream, and graham crackers for topping.
How do I achieve the perfect creamy texture in cheesecake pudding?
For a creamy texture, ensure your cream cheese is at room temperature and whisk it until fully incorporated with the pudding mixture. Using whole milk also helps achieve a rich and smooth consistency.
Can cheesecake pudding be made ahead of time?
Yes, cheesecake pudding can be made ahead of time. Just chill it for at least 4 hours before serving or overnight for best results.
What are some popular toppings for cheesecake pudding?
Popular toppings for cheesecake pudding include crushed graham crackers, fresh fruit, fruit sauces, chocolate shavings, and whipped cream.
Is there a way to make cheesecake pudding healthier?
You can make cheesecake pudding healthier by using Greek yogurt instead of sour cream, reducing the amount of sugar, or swapping whole milk for low-fat alternatives.
Related Recipes to Try
- Cheesecake Pudding
- Various Pudding Recipes
- No-Fail Fudge Recipe
- Gelatin Trick for Weight Loss
- 3-Ingredient Gelatin Recipe
Conclusion
This cheesecake pudding is not only delightful but also a breeze to prepare. For more inspiration, check out our Pinterest page for creative ideas and tips. Your family will love this sweet treat, and you’ll enjoy making it as much as they do!
Cheesecake Pudding: A Creamy Delight for Breakfast
Equipment
- medium saucepan
- whisk
- bowl
- baking sheet
- plastic wrap
Ingredients
- 1 ¾ cup cup whole milk
- ½ cup cup granulated sugar
- Pinch kosher salt
- 2 large egg yolks
- ¼ cup cup whole milk (for thickening)
- 2 tbsp cornstarch
- 6 oz cream cheese, at room temperature
- 1 tsp vanilla extract
- 3 tbsp sour cream
- 5 graham crackers, crushed
- 3 tbsp unsalted butter, melted
- 2 tbsp granulated sugar (for topping)
- Pinch kosher salt (for topping)
Instructions
- Combine 1 3/4 cups of whole milk, 1/2 cup sugar, and a pinch of salt in a saucepan and heat until it simmers.
- Whisk egg yolks, 1/4 cup milk, and cornstarch in a bowl until smooth.
- Temper the egg mixture with hot milk, then return it to the saucepan.
- Cook the mixture over medium heat, whisking until it thickens and bubbles, about 2-3 minutes.
- Remove from heat and whisk in cream cheese and vanilla until smooth, then add sour cream.
- Transfer to a bowl, cover with plastic wrap, and chill for at least 4 hours.
- Preheat oven to 325°F and mix crushed graham crackers, melted butter, sugar, and salt.
- Spread the mixture on a baking sheet and bake for 5 minutes, stir, then bake for an additional 3-4 minutes.
- Serve the pudding topped with graham cracker crumbs and optional fruit sauce.