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My homemade cheesecake pudding is a simple stovetop recipe made from scratch with cream cheese and sour cream then topped with graham cracker crumbs. Add a swirl of fruit sauce or jam for a dessert you'll want to make over and over. | justalittlebitofbacon.com #dessertrecipes #pudding #cheesecake #homemade
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Creamy Homemade Cheesecake Pudding

My homemade cheesecake pudding is a simple stovetop recipe made from scratch with cream cheese and sour cream then topped with graham cracker crumbs. Add a swirl of fruit sauce or jam for a dessert you'll want to make over and over.
Course Dessert
Cuisine American
Keyword cheesecake pudding
Prep Time 10 minutes
Cook Time 15 minutes
Chilling Time 4 hours
Total Time 4 hours 25 minutes
Servings 6
Calories 350kcal
Author justalittlebitofbacon

Ingredients

Pudding Base

  • 1 3/4 cup whole milk
  • 1/2 cup granulated sugar
  • pinch kosher salt

Thickeners

  • 2 egg yolks
  • 1/4 cup whole milk
  • 2 tbsp cornstarch

Cheesecake

  • 6 oz cream cheese, room temperature
  • 1 tsp vanilla extract
  • 3 tbsp sour cream

Topping

  • 5 graham crackers, crushed
  • 3 tbsp unsalted butter, melted
  • 2 tbsp granulated sugar
  • pinch kosher salt

Instructions

Heat the Pudding Base

  • In a medium saucepan, whisk together the milk, sugar, and salt.
  • Cook over medium heat, whisking occasionally, until the mixture comes to a simmer and the sugar has dissolved.

Thickening

  • While the saucepan is heating, whisk together the egg yolks with the 1/4 cup milk. Then add the cornstarch and whisk until smooth.
  • Once the saucepan comes to the simmer, take it off the heat.
  • While whisking the eggs mixture in the bowl constantly, ladle out some of the hot milk from the saucepan and slowly drizzle it into the bowl. Repeat until you've added about 1/3 of the hot milk to the bowl.
  • Then, while whisking the saucepan constantly, pour the contents of the bowl into the saucepan.
  • Put the pudding mixture in the saucepan back over medium heat.
  • While continuing to whisk frequently, heat the pudding until it is very thick and has large bubbles coming up, 2-3 minutes.

Make Cheesecake Pudding

  • Take the saucepan back off the heat.
  • Whisk in the room temperature cream cheese and vanilla extract.
  • When the mixture is smooth, whisk in the the sour cream.
  • Transfer the pudding to a bowl and cover with plastic wrap. Press the plastic wrap into the top of the pudding if you want to prevent a skin from forming.
  • Chill for at least 4 hours. (If you have ladled it into separate serving dishes, chill for at least 1 hour.)

Topping

  • Heat oven to 325F.
  • Mix together the crushed graham crackers, melted butter, sugar, and salt.
  • Sprinkle the crumbs over a baking sheet.
  • Bake for 5 minutes. Stir and bake for 3-4 minutes more.
  • Remove the crumbs from the oven and let cool.
  • Serve the cheesecake pudding with the graham cracker crumbs and fresh fruit, fruit sauce, or jam if desired.

Notes

  • Tempering the eggs: By slowly pouring some of the hot milk into the eggs and whisking it together you are gently heating the eggs without letting them scramble. Basically it's a whole whisking thing. Just keep whisking as you ladle and as you pour it back in.
  • Cornstarch: Cornstarch not only thickens the pudding, but also gives you insurance on heating the eggs. Eggs with cornstarch can be heated to a higher temperature before they scramble or break.
  • Dividing the milk: I divided the milk between the saucepan and the bowl because egg yolks plus cornstarch without any milk makes for a VERY thick mixture. One which is quite hard to whisk without help when first ladling in the hot milk.
  • Milk: I use whole milk in the recipe since that makes for a creamy pudding without being overly rich. You can switch out some or all of the milk for half and half or cream if you wish. (Or bring it down to 2% milk, though at that point it does get a little thin tasting.)
  • Sour cream: Do not skip this! The tang of the sour cream is what gives this recipe a true cheesecake flavor.
  • Blueberry Sauce: In the photos I show the pudding with my Blueberry Sauce on top. Both recipes were developed together and I would recommend making the sauce.

Nutrition

Calories: 350kcal