Serves a Crowd

Pudding That Tastes Like Mom's Cheesecake

February 21, 2011
4 Ratings
  • Serves 10 to 12
Author Notes

My mom made the BEST cheesecake (You know the one...cream cheese layer, sour cream layer, whipped cream layer). I make it now and then but I'm not a great baker so sometimes it's just not right. I wanted to incorporate all the flavors of this into an easy dessert and came upon this.. - inpatskitchen —inpatskitchen

Test Kitchen Notes

Inpatskitchen gives us a really easy recipe to simulate a symphony of all the flavors of cheesecake. The recipe comes together very simply. The first step of adding just a tad of gelatin to the whipped cream helps stabilize the cream (as if it was going to last a long time). Well, if you like cheesecake and you like pudding, you will absolutely love this recipe. The resulting creamy, light and tangy flavors, really rings true to real cheesecake, too. The baked crunchy graham topping is a great contrast in texture. As a variation, I also prepared some topping using ginger snaps and liked that as well. This recipe is a delightful breeze to make; I recommend it as an Editors' Pick. —Sagegreen

What You'll Need
  • 8 ounces heavy whipping cream
  • 1/4 teaspoon gelatin
  • 1/2 cup graham cracker crumbs
  • 3 tablespoons butter, melted
  • 2 teaspoons sugar
  • 1 cup mascarpone cheese
  • 1/3 cup cream cheese
  • 1 cup sour cream
  • 1/2 cup sugar
  • 2 teaspoons vanilla extract
  1. In a medium bowl, sprinkle the heavy whipping cream with the gelatin and whip until stiff peaks form. Set aside.
  2. For the topping, mix the crumbs, melted butter, and 2 teaspoons sugar in a small baking dish and bake at 350F for 20 minutes. Cool.
  3. Cream together the mascarpone, cream cheese, sugar, and vanilla. Thoroughly stir in the sour cream.
  4. Fold the whipped cream into the cheese mixture and chill.Serve in small dessert dishes, each sprinkled with a teaspoon of the graham cracker crumb mixture.

See what other Food52ers are saying.

  • JanetFL
  • inpatskitchen
  • Sagegreen
  • Eliana60
  • hardlikearmour

Recipe by: inpatskitchen

I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I this day I try not to procrastinate when it comes to entertaining. My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!

7 Reviews

JanetFL September 9, 2018
Great idea, says one who does not possess the patience that most baking requires! This will be on this week’s menu. Thank you!
inpatskitchen September 9, 2018
Thank YOU Janet! Let me know what you think..(I'm not much of a baker either)
inpatskitchen March 10, 2011
Thanks Sagegreen for the wonderful commentary and the gingersnap topping sounds heavenly!!
Sagegreen March 10, 2011
You are so welcome, inpatskitchen. My son raved about your pudding after he sampled it! Thank you for the recipe.
Sagegreen February 27, 2011
Eliana60 February 21, 2011
wow. great idea!
hardlikearmour February 21, 2011
Love cheesecake, and turning it into pudding is genius.