Cheesecake Pudding

It only makes sense to combine ones love of cheesecake with their new found addiction to homemade pudding.  Creamy homemade pudding and the flavor of cheesecake come together in this dessert accented by crushed shortbread cookies on the bottom of the pudding to represent the crust of a cheesecake.

Cheesecake Pudding

Ingredients:

• 2 cups half and half, divided
• 1/2 cup granulated sugar
• 2 egg yolks
• 2 tablespoons cornstarch
• 6 ounces cream cheese, room temperature
• 1 teaspoon vanilla extract
• 3 tablespoons sour cream
• 1/2 cup shortbread cookie crumbs
• 2 tablespoons unsalted butter, melted

Directions:

1. In a medium saucepan, whisk together 2 3/4 cup half and half and sugar.
2. Cook over medium heat, whisking, often until the mixture comes to a simmer and the sugar has dissolved.
3. Meanwhile, in a medium bowl, whisk together the egg yolks with the remaining 1/4 cup half and half. Add in the cornstarch and whisk until smooth.
4. Once the mixture has come to a simmer, remove it from the heat.
5. While constantly whisking the egg mixture in the medium bowl, ladle some of the hot half and half mixture into the bowl, until you have added about 1/3 of the hot milk mixture to the egg mixture.
6. Now, while whisking the hot half and half mixture, pour the egg mixture in the medium bowl into the saucepan.
7. Heat the saucepan over medium heat and whisk often until the pudding is thick and has large bubbles come up, about 2-3 minutes.
8. Remove the saucepan from the heat and add in the cream cheese and vanilla extract. Whisk until smooth and then whisk in the sour cream.
9. Transfer the pudding to a bowl and cover the bowl with plastic wrap, placing it directly on top of the pudding.
10. Refrigerate for at least 4 hours or until well chilled.
11. To serve the pudding, combine the cookie crumbs and melted butter until well combined.
12. Divide the cookie crumb mixture evenly between 4 serving glasses. Press the mixture into the bottom of the glasses and top with chilled pudding.

Enjoy!!!

*Adapted from Just a Little Bit of Bacon.