Butterscotch Pudding Cheesecake Pie
I’m fairly certain I’d never had homemade pudding until sometime in the last several years. I’d had my share of pudding from a mix or even store-bought pudding, but I’ve come to have a real weakness for the from-scratch variety. And I take every chance I can to integrate it into other desserts.
This delicious pie combines homemade pudding with another favorite, cheesecake! The two come together in a lovely layered dessert. It all starts with a basic graham cracker crust. Then the layering fun begins with a fluffy, no-bake cheesecake, irresistible pudding, sweetened whipped cream, and a little cocoa powder for a bit of extra flavor.
This pie is absolute comfort food for me. Creamy pudding, sweet cheesecake, graham cracker crust… It’s just so homey and delightful. It’s the kind of dessert that inspires giddiness when you spy a slice in the refrigerator.
For this pie, I decided to use butterscotch pudding. I just love all that brown sugar deliciousness! But feel free to swap that for your favorite pudding if you like. Chocolate, peanut butter, pistachio… the possibilities are endless!
If you prefer a shortcut, you can certainly use a pudding mix. I enjoy the homemade version much more, so that’s almost always my choice. It’s really easy to make and only requires a few ingredients. I encourage you to try making your own if you’ve never done so.
While there are a few different components to this pie, it’s quite straightforward in its preparation. Each part is simple to make. Just be sure to allot for cooling and chilling times when you start to make it. Then you’ll just need to scrounge up enough patience to let it chill before you can grab a slice!
Butterscotch Pudding Cheesecake Pie
Yield: 8 to 10 servings
Prep Time:40 minutes
Cook Time:10 minutes
Homemade butterscotch pudding combines with a fluffy, no-bake cheesecake in this delightful Butterscotch Pudding Cheesecake Pie. It’s so cool, creamy, and irresistible!
For the crust:
- 7 ounces (about 1 & 3/4 cups) graham cracker crumbs
- 5 tablespoons unsalted butter, melted
For the pie:
- 4 ounces cream cheese, at room temperature
- 2 tablespoons granulated sugar
- 1 tablespoon milk
- 1/2 cup heavy whipping cream
For the pudding:
- 1 recipe Butterscotch Pudding
For the topping:
- 1 & 1/2 cups sweetened whipped cream*
- unsweetened cocoa powder, for garnish
To make the crust:
- Preheat oven to 350°F.**
- Combine the graham cracker crumbs and butter until thoroughly combined. Press into the bottom and up the sides of a 9-inch pie or tart pan.
- Bake 10 minutes, or until lightly browned. Set aside to cool completely.
To make the cheesecake:
- Using an electric mixer on medium speed, beat the cream cheese, sugar, and milk until thoroughly combined and smooth.
- In a separate bowl, whip the cream until firm peaks form. Gently fold into the cream cheese mixture.
- Spread the cheesecake filling evenly in the cooled crust. Cover loosely and refrigerate.
To make the pudding:
- Prepare the pudding as directed through transferring to a bowl and covering. Chill for an hour.
- Spread the chilled pudding on top of the cheesecake layer. Cover again with plastic wrap applied directly to the surface of the pudding. Chill for at least an hour.
To make the topping:
- Spread the sweetened whipped cream on top of the pudding.
- If desired, sprinkle the top with cocoa powder.
*You’ll need 3/4 cup heavy cream to make 1 & 1/2 cups of whipped cream. Adjust the amount of sugar to suit your tastes.
**Baking the crust briefly will make it a bit sturdier, but, if you prefer, you can skip the oven time. Assemble the crust and refrigerate or freeze it for 30 minutes before filling.
Recipe inspired by Taste of Home.