I made Chocolate Pudding Cheesecake last week when I was having a massive dilemma..

I was craving chocolate pudding, and cheesecake, but wanted something that didn't take hours to make like traditional cheesecake. So I finally decided on Chocolate Pudding Cheesecake, since one of the most requested desserts in our house is Banana Pudding Cheesecake.

I figured it would be equally as delish, and I was right. The cream cheese adds a certain richness without being overly sweet which I love, and the family does too.

I made the Chocolate Pudding from scratch because that's usually what I do, and it really doesn't save that much time using a chocolate pudding box. Plus I like a pretty prominent chocolate flavor that can only be achieved with a scratch pudding.

It ended up tasting like magic in a pie plate rich, creamy, smooth, with the best chocolate pudding meets no bake cheesecake. If you're a serious chocolate lover it will probably leave you a little weak in the knees.

First off you will need one 9" Baked Pie Crust. I used my Flaky Pie Crust recipe, but Sour Cream Pie Crust, Gluten Free Pie Crust, Graham Cracker Pie Crust used in Banana Pudding Cheesecake or even this Oreo Cookie Crust used in Peanut Butter Fudge Pie would be good.

In a medium sized saucepan add:

• 1 cup Granulated Sugar
• 1/2 cup All-Purpose Flour
• 1/2 cup Unsweetened Cocoa Powder
• 1/4 teaspoon Salt

Whisk together until well combined.

Separate 3 Egg Yolks, and whisk yolks until well combined.

Whisk 2 3/4 cup Whole Milk into egg yolks, and whisk, until well combined.

Note: I have just recently started making pudding this way, and find it even easier than tempering the eggs which I had traditionally done, after a reader had suggested it.

Slowly pour the milk mixture into dry ingredients, while whisking to prevent lumps.

Bring to a simmer over medium heat while whisking making sure to consistently scrape sides, and bottom of pan to prevent scorching.

Cook until chocolate pudding is thick, and holds stir lines. It's important to cook pudding mixture long enough for a cuttable pie that holds shape. 

Stir in 2 teaspoons Vanilla Extract.

Beat 16 ounces Room Temperature Cream Cheese until light, fluffy, and smooth. 

Scrape sides of bowl, and beaters often to prevent lumps.

Mix warm Chocolate Pudding into Cream Cheese.

Scrape sides of bowl, and beater. Continue to beat until smooth, and well combined.

Pour Chocolate Pudding Cheesecake into Baked Pie Shell, and refrigerate, until cold, or overnight.

Serve pie with Sweetened Whip Cream, and garnish with Chocolate Curls, by using a vegetable peeler along the edge of a chocolate bar. As demonstrated in the Tiramisu Angel Food Cake.

We also love these other delicious Pie Recipes:

• Chocolate Cream Pie
• Banana Cream Pie
• Coconut Pudding Cheesecake
• Pumpkin Pie
• Perfect Chocolate Chip Pie
• Very Berry Pie
• Caramel Dutch Apple Pie
• Lemon Meringue Pie
• Key Lime Pie

Make sure to check out all the other 7 Amazing Dessert Recipe links below the recipe.

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American

Yield: 10

Author: Serena Bakes Simply From Scratch

Chocolate Pudding Cheesecake

Chocolate Pudding Pie meets no bake cheesecake to form a creamy, smooth magic in a pie plate from Serena Bakes Simply From Scratch.

5 out of 5 based on 2 user ratings

prep time: 20 Mcook time: 15 Mtotal time: 35 M

ingredients:

• 1 whole 9" Baked Pie Shell, I used Flaky Pie Crust
• 1 cup Granulated Sugar
• 1/2 cup All-Purpose Flour
• 1/2 cup Unsweetened Cocoa Powder
• 1/4 teaspoon Salt
• 3 whole Egg Yolks
• 2 3/4 cup Whole Milk
• 2 teaspoons Vanilla Extract
• 16 ounces Cream Cheese, Room Temperature

For Serving

• 2 cups Sweetened Whipped Cream
• 1 whole Milk Chocolate or Dark Chocolate Bar

instructions:

How to cook Chocolate Pudding Cheesecake

1. In a medium-sized saucepan add sugar, flour, cocoa powder, and salt. Whisk together until well combined.
2. Whisk egg yolks until well combined, and slowly whisk in whole milk.
3. Slowly pour milk mixture into flour mixture while stirring to prevent lumps.
4. Bring to a simmer over medium heat while stirring. Make sure to scrape sides, and bottom of pan to prevent pudding from scorching.
5. Cook until chocolate pudding is thick, and holds stir lines when stirred. Stir in vanilla, and set aside.
6. Beat cream cheese until light, fluffy, and smooth. Scrape sides of bowl, and beaters often to remove lumps.
7. Mix warm chocolate pudding into cream cheese until smooth, and well combined. Scrape sides of bowl often while mixing.
8. Pour chocolate pudding cheesecake mixture into baked pie shell. Cover and refrigerate until cold, or overnight.

Serving

1. Use a vegetable peeler to run along edge of chocolate bar to form chocolate curls, and shavings.
2. Serve chocolate pudding cheesecake with sweetened whipped cream, and chocolate shavings.

Calories
462

Fat (grams)
27

Calories are estimated.

https://www.serenabakessimplyfromscratch.com/2017/09/chocolate-pudding-cheesecake.html

© 2017 Serena Bakes Simply From Scratch

Created using The Recipes Generator

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