Best 19 Cheesecake Pudding Recipes

BANANA PUDDING CHEESECAKE BARS

Steps:

• Crust
• Place a rack in middle of oven; preheat to 325°F. Line a 13x9" or 12x8" baking pan with two pieces of parchment paper, leaving overhang on all sides. Anchor parchment to pan with metal binder clips. Stir Nilla wafers, sugar, salt, and remaining 4 Tbsp. butter in a medium bowl to combine. Press mixture into an even layer in bottom of prepared pan; it won't hold together but will pack like a sand. Bake until toasted, about 10 minutes. Let cool.
• Filling and assembly
• While the crust is cooling, beat cream cheese in the bowl of a stand mixer fitted with the paddle attachment on medium-high speed, stopping motor occasionally and scraping down sides of bowl and beater, 3 minutes. Reduce speed to medium and drop in pieces of banana, a little at a time, breaking up and incorporating completely before adding more. (Adding the bananas slowly helps blend them into the cream cheese.) Scrape down bowl and beater again, then beat 2 minutes on medium-high, covering mixer with a splash guard or kitchen towel to avoid spatter. Reduce speed to medium-low and pour in condensed milk; beat, scraping down bowl halfway through, 2 minutes. Reduce speed to low and add eggs, one at a time, mixing well after each addition; mix in salt. For the silkiest cheesecake, strain filling though a fine-mesh sieve into a jug or pitcher, pushing through with a rubber spatula. Stir in vanilla paste or scrape in vanilla seeds and mix well.
• Knock stand mixer bowl or jug against counter a few times to release any trapped air. Let filling sit 2 minutes, then pour into crust. Bake cheesecake until 2" of edges are puffed and center wobbles slightly when pan is gently shaken, 30-35 minutes, depending on size of pan. Turn off oven and prop open door (a wooden spoon works well). Let cheesecake cool in oven 30 minutes. Transfer pan to a wire rack and let cheesecake cool completely. Chill until cold, at least 4 hours, covering with wax paper or plastic wrap after 1 hour.
• When you are ready to top cheesecake, beat heavy cream, sour cream, and powdered sugar in the clean bowl of a stand mixer with whisk attachment on medium-high until stiff peaks form, about 5 minutes. Spread topping over chilled cheesecake. Chill, uncovered, at least 1 hour before serving.
• Slice cheesecake with a hot, dry knife and serve cold or room temperature. Do ahead: Cheesecake can be made 1 week ahead. Cover and keep chilled, or freeze up to 1 month. Crust will be slightly softer than when freshly made.

BLUEBERRY CHEESECAKE PUDDING POKE CAKE RECIPE

Steps:

• Preheat oven to 350°F. Prepare cake according to the instructions on the box adding in the water oil and eggs, mixing until combined.
• Bake cake in 9 x 13-inch pan for 20-22 minutes or until an inserted toothpick comes out clean. Let cool for 10 minutes.
• To prepare the blueberry sauce, rinse the berries. In a medium-sized sauce pan, combine blueberries, sugar, flour and water; stir well. Cook over medium-high heat until mixture starts to bubble, stirring often. Turn down heat and let simmer to allow the blueberries to soften. Cook until sauce thickens; maybe 10-15 minutes. Stir often so the bottom does not burn.
• Allow to cool for 20 minutes.
• While the cake is still warm, take the end of a wooden spoon and poke holes all over the top of your cake.
• Prepare the pudding filling by combining cheesecake pudding with milk and whisk until the pudding is dissolved. Pour pudding over top of cake, filling the holes. Refrigerate at least 10 minutes until the pudding is firm.
• Pour blueberry sauce over top of the cake and refrigerate until cake and toppings are cooled.
• Beat cream cheese on medium-high speed for 2-3 minutes until cream cheese is smooth and free of lumps. Scrape down the sides of the bowl occasionally.
• Add 3 Tablespoons of the heavy whipping cream and beat it into the cream cheese until the cream cheese resembles a liquid mixture.
• Then, add the remaining heavy whipping cream and beat on medium-high speed. Once the cream starts to thicken, slowly add the powdered sugar and beat until stiff peaks form. Spread over cooled cake and refrigerate until served.

BERRY CHEESECAKE PUDDING SALAD

Steps:

• Pour yogurt into a large bowl and mix in pudding (it will be kind of lumpy).
• Fold in the Cool-Whip (the lumps will go away as you stir it).
• Fold in the fruit until combined.
• Keep refrigerated until ready to serve.

BANANA PUDDING CHEESECAKE RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C). Grease a 10-inch (25 cm) springform pan with nonstick spray.
• Make the banana bread crust: Set aside 7 vanilla wafers, then add the rest to a zip-top plastic bag and pound with a rolling pin into fine crumbs.
• Transfer the crushed wafers to a medium bowl, add the melted butter, and stir to combine.
• Pour the crust into the prepared pan and press against the bottom to about ¼ inch (6 mm) thick with a flat-bottomed measuring cup.
• In a large bowl, mash the bananas with a fork until smooth. Add the sugar, oil, egg, vanilla, salt, flour, and baking powder. Beat with an electric hand mixer until well-combined.
• Pour the banana bread mixture over the crust and spread evenly with a spatula.
• Bake for 30 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
• Make the cheesecake filling: In a large bowl, combine the milk, gelatin, and banana pudding mix. Beat with an electric hand mixer until thick and smooth.
• Add the sugar, vanilla, and cream cheese, and beat again until well-combined.
• Add the eggs, 1 at a time, beating well after each addition.
• Pour the cheesecake filling over the banana bread crust.
• Bake for 1 hour, then turn off the oven and leave the cheesecake in the oven. Prop the oven door open slightly with a kitchen towel to let the hot air slowly escape. After 2 hours, remove the cheesecake from the oven. Refrigerate overnight.
• Arrange the sliced bananas on top of the cheesecake. Release the springform, then pipe whipped cream on top of 7 of the bananas. Place the reserved vanilla wafer cookies on top of the whipped cream.
• Slice and serve.
• Enjoy!

LOW-FAT CHERRY CHEESECAKE PUDDING PIE

Steps:

• Spoon half of the pie filling into crust.
• In a mixing bowl, combine milk, and pudding mixes. Mix until smooth.
• Fold in whipped topping.
• Spoon mixture over pie filling in crust.
• Refrigerate three hours or until set.
• Top with remaining pie filling.
• You can sprinkle with some shaved chocolate for a nice effect.

RASPBERRY CHEESECAKE PUDDING SHOTS RECIPE - (4.5/5)

Steps:

• Add cold milk to pudding & mix with an electric mixer or whisk until smooth. Divide mixture in half, into two separate bowls. Add raspberry schnapps to one half of the pudding & vanilla schnapps to the other. Fold 1/2 C Cool Whip into each mixture until thoroughly blended. Fill cups half full of the vanilla cheesecake mixture & top with the raspberry cheesecake mixture. Sprinkle with graham cracker crumbs. Chill.

BANANA PUDDING CHEESECAKE BITES

Steps:

• Spray two large silicone muffin tins with nonstick spray. In a large bowl, combine the vanilla wafer crumbs with the melted butter and 2 tablespoons sugar until evenly incorporated. Divide the mixture evenly into two large silicone muffin trays. Press down evenly to form a smooth even crust. Place the pans in the freezer.
• In a medium bowl, whisk together the pudding mix, milk and bourbon until well combined. Place in the fridge and let chill until firm.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and sugar until light and fluffy, about 2 minutes. Add the chilled pudding and mix until just combined. Fold in 2 cups Cool Whip, being careful not to over-mix.
• Divide evenly into the muffin pans over the crust and spread to make smooth. Place in the refrigerator and chill for at least 4 hours or overnight. Place in freezer for an hour before serving.
• Remove the chilled cheesecakes from the pans and place on a plate or platter. Place 2 cups cool whip in a piping bag fitted with a medium star tip. Dollop each cheesecake with a bit of Cool Whip and spread out into an even layer. Place a whole vanilla wafer in the center of each cheesecake then pipe a decorative border around the edge of each cheesecake.

CREAMY LEMON PUDDING CHEESECAKE

Steps:

• Preheat oven to 325. Mix wafer crumbs, 1 tablespoon of the sugar and butter; press firmly onto bottom of 9"-inch springform pan. Bake for 10 minutes.
• Beat cream cheese, remaining 3/4 cup sugar, flour and milk in large bowl with electric mixer on medium speed until just blended. Add sour cream; beat until just blended. Add eggs, 1 at a time, mixing on low speed after each addition until just blended. Stir in dry pudding mixes until just blended.
• Bake for 65 minutes to 75 minutes or until center is almost set. Run knife or metal spatula around side of pan to loosen cake; cool completely. Refrigerate 4 hours or overnight. Remove side of pan. Top cheesecake with whipped topping and white chocolate curls, if desired, just before serving. Store leftover cheesecake in refrigerator.

UPTOWN BANANA PUDDING CHEESECAKE SOUTHERN LIVING

Steps:

• Combine first 3 ingredients in a small bowl. Press evenly into bottom of a lightly greased 9-inch springform pan.
• Bake at 350° for 10 minutes. Cool on a wire rack.
• Combine diced bananas and 1 tablespoon lemon juice in a small saucepan. Stir in 2 tablespoons brown sugar. Place over medium-high heat, and cook, stirring constantly, about 1 minute or just until sugar has melted. Set aside.
• Beat cream cheese at medium speed with an electric mixer 3 minutes or until smooth. Gradually add 1 cup granulated sugar, beating until blended. Add eggs, 1 at a time, beating until blended after each addition. Beat in coffee liqueur and vanilla. Pour into prepared vanilla wafer crust. Spoon tablespoonfuls of banana mixture evenly over top, and swirl gently into cream cheese mixture.
• MERINGUE:.
• Beat egg whites and salt at high speed with an electric mixer until foamy. Add sugar, 1 tablespoon at a time, beating until soft peaks form and sugar dissolves (about 1 to 2 minutes). Set aside.
• Bake cake, not Meringue, at 350° for 35 to 40 minutes or until center is almost set.
• Drop spoonfuls of Meringue gently and evenly over hot filling.
• Bake at 400° for 10 minutes or until Meringue is golden brown. Remove from oven, and gently run a knife around edge of cheesecake in springform pan to loosen. Cool cheesecake completely on a wire rack. Cover loosely, and chill 8 hours. Release and remove sides of pan.

CHEESECAKE PUDDING

Steps:

• In a medium saucepan, whisk the milk, heavy cream, lemon zest, salt and 1/4 cup/50 grams sugar until combined. Place the saucepan over medium heat and bring to a simmer, stirring occasionally.
• While the mixture heats, whisk the remaining 1/2 cup/100 grams sugar and the cornstarch in a medium, heat-safe bowl. Add the egg yolks and whisk until the mixture forms a thick paste.
• When the milk mixture comes to a simmer, remove it from the heat. Whisking constantly, gradually add about a third of the hot milk mixture to the egg-yolk mixture in a slow, steady stream until combined. Transfer the contents of the bowl to the saucepan and whisk well to combine.
• Heat over medium-low and cook, whisking constantly, until the mixture begins to thicken, 6 to 8 minutes. (Once the mixture thickens, you may find it easier to switch to a silicone spatula for stirring.) Continue to cook, stirring constantly, until the mixture comes to a boil with large bubbles breaking at the surface, 2 to 3 minutes.
• Remove the saucepan from the heat, and whisk in the cream cheese and the vanilla. Strain the mixture through a fine-mesh sieve into a heat-safe bowl. Place plastic wrap directly on the surface of the pudding (this prevents a "skin" from forming) and refrigerate until chilled, at least 1 hour.
• Serve the pudding in bowls or on small plates. Top with crumbled cookies and fresh berries, if desired.

UPTOWN BANANA PUDDING CHEESECAKE

Steps:

• Combine first three ingredients in a small bowl. Press evenly into bottom of a lightly greased 9-inch spring form pan.
• Bake at 350 degrees for 10 minutes. Cool on a wire rack.
• Combine bananas and lemon juice in a small saucepan. Stir in brown sugar. Place over medium-high heat and cook, stirring constantly, for about 1 minute or just until sugar has melted. Set aside.
• Beat cream cheese at medium speed with an electric mixer until smooth (around 3 minutes). Gradually add granulated sugar. Add eggs, one at a time, then beat in coffee liqueur and vanilla. Blend well. Pour into prepared vanilla wafer crust. Spoon tablespoonfuls of banana mixture evenly over top, and swirl gently into cream cheese mixture.
• Bake at 350 degrees for 35-40 minutes or until center is almost set.
• Drop spoonfuls of Meringue gently and evenly over hot filling.
• Bake at 400 degrees for 10 minutes or until Meringue is golden brown. Remove from oven and gently run a knife around the edge of cheesecake in the spring-form pan to loosen. Cool cheesecake completely on a wire rack. Cover loosely, and chill 8 hours. Release and remove sides of pan.
• [MERINGUE: Beat egg whites and salt at high speed with an electric mixer until foamy. Add sugar, one tablespoon at a time, beating until soft peaks form and sugar dissolves (about 1-2 minutes).].

BUTTERSCOTCH PUMPKIN PUDDING CHEESECAKE

Steps:

• 1. Whip softened cream cheese and pumpkin until smooth.
• 2. Add pudding and spices. Blend until creamy.
• 3. Fold in whipped cream topping and mix until blended.
• 4. Pour into crust and top with pecans.
• 5. Chill for at least 1 hour before serving.

RASPBERRY CHEESECAKE PUDDING SHOT

Steps:

• Add cold milk to pudding & mix with an electric mixer.
• Divide mixture in half, into two separate bowls.
• Add raspberry schnapps to one half of the pudding & vanilla schnapps to the other.
• Fold 1/2 C Cool Whip into each mixture until thoroughly blended.
• Fill cups half full of the vanilla cheesecake mixture & top with the raspberry cheesecake mixture.
• Sprinkle with graham cracker crumbs.
• Chill 24 hours.

PUMPKIN CHEESECAKE BREAD PUDDING

Steps:

• Set the oven rack in the middle position. Preheat the oven to 350 degrees F. Coat a 9-inch by 13-inch ovenproof glass baking dish with vegetable spray. Set aside a larger metal baking pan and rack for the water bath.
• To prepare the bread: Brush each slice of brioche on both sides with melted butter.
• To make the custard: Combine cream cheese and sugar in a bowl and mix until smooth.
• Combine eggs, pumpkin, milk, heavy cream, vanilla, salt, allspice, ginger, nutmeg, and cinnamon in the bowl of a standing mixer fitted with the paddle attachment. Beat until smooth. Add cream cheese mixture and combine.
• Pour 1/2 cup pumpkin custard in bottom of baking dish. Tilt and swirl dish until bottom is completely covered with a thin layer of custard. Layer 6 slices of brioche on top of custard. Pour half of remaining custard over brioche. Add remaining brioche and custard in layers.
• To add the topping: Use a knife to cut 8 slits through layered pudding. Cover top of pudding with plastic wrap and press down gently with your palm. Let stand 15 minutes.
• Remove plastic wrap and sprinkle brown sugar over top of pudding. Pour melted butter over sugar.
• Place baking dish on rack in large metal pan. Pour hot water from a glass measuring cup into the outer pan until water level rises halfway up sides of baking dish. Place carefully in oven. Bake 1 hour to 1 hour and 15 minutes, or until top is nicely browned and custard has rise to top of baking dish.
• Check water bath occasionally and add more water if needed. Do not let the water evaporate form the water bath.
• Carefully remove baking dish from oven and water bath. Allow pudding to cool on rack 1 hour. Serve slightly warm or cold with whipped cream or vanilla ice cream. Store covered with a paper towel and plastic wrap in the refrigerator.

CHEESECAKE RICE PUDDING AND A CHOCOLATE VERSION

Steps:

• 1. pour 3 1/2 cups of the half and half, cooked rice, sugar and salt into a large 3-4 quart pot.
• 2. stir constantly over medium heat with a wooden spoon or flat silicone spatula until the mixture thickens, 25-35 minutes. remove from the heat.
• 3. place the beaten egg in a medium bowl. slowly add a spoonful of the hot pudding to the egg, whisking vigorously and constantly.
• 4. continue to temper the egg with 3-4 more spoonfuls of the hot pudding whisking constantly.
• 5. add the tempered pudding and egg mixture into the pot of hot rice pudding, stirring quickly to incorporate.
• 6. return the pot to medium heat and stir constantly until the mixture boils.
• 7. remove from the heat and stir in the last 1/2 cup of half and half and the vanilla extract.
• 8. for the cheese cake version, stir softened cubes of cream cheese into the hot pudding.
• 9. add the powdered sugar and stir well until the cream cheese is fully melted and incorporated.
• 10. transfer the pudding to a large bowl. press a piece of plastic wrap directly on the surface of the pudding to avoid a skin forming and refrigerate until ready to serve.
• 11. the pudding can be served warm, room temperature or cold and will keep well covered in the refrigerator for 3-4 days.
• 12. for the chocolate version, add the cocoa, powdered sugar and 1/3-1/2 of the chocolate chips to the hot pudding.
• 13. stir until melted and smooth. transfer the pudding to a large bowl and press a piece of plastic wrap directly on the surface of the pudding to avoid a skin forming.
• 14. refrigerate until ready to serve. once chilled, stir in the remaining chocolate chips.
• 15. serve warm, room temperature or chilled. it will keep well covered in the refrigerator for 3-4 days.

LOW CALORIE BANANA PUDDING CHEESECAKE

Steps:

• Combine graham cracker crumbs, butter, cinnamon, and nutmed, and press into 9-inch pie plate.
• Chill in fridge 2 hours before filling.
• For filling, using a mixer, blend ½ cup of milk into cream cheese until very smooth and creamy.
• Gradually add remaining milk until blended.
• Add pudding mix and blend 1 minute - do not overblend.
• Pour into graham cracker crust.
• Chill.

PUMPKIN CHEESECAKE PUDDING

Steps:

• 1. Measure and place all ingredients in mixing bowl. Beat for 2-3 minutes until all ingredients are throughly combined.
• 2. Serve in individual serving dishes with a dollop of whipped cream or cool whip. Serving Suggestions: Serve with Ginger Snap or Molassas Cookies, Use as a quick pie filling in a graham cracker crust. Layer in a trifle bowl with broken chunks of ginger bread or spice cake and cool whip or whipped cream.

CHEESECAKE PUDDING - WEIGHT WATCHERS

Steps:

• In a medium bowl, stir cream cheese until soft.
• Add dry pudding mix, dry milk, and water.
• Mix well with a whisk or electric mixer.
• Stir in lemon juice, Splenda, and vanilla.
• Spoon evenly into 6 small dishes.
• Refrigerate for at least 1 hour.
• To Serve:.
• Sprinkle each dish with 3/4 Tablespoon of graham cracker crumbs.
• Add Cool Whip.
• 2.5 pts each.
• *You could pour this into a RF Graham cracker crust, just don't forget to add the points!

BERRY CHEESECAKE PUDDING SALAD

Steps:

• 1. Pour yogurt into a large bowl and mix in pudding (it will be kind of lumpy).
• 2. Fold in the Cool-Whip (the lumps will go away as you stir it).
• 3. Add all of the fruit and stir to combine.
• 4. Keep refrigerated.