Sound and look too good to be true? Blueberries are to Maine as Indian Pudding is to Bar Harbor Foods. We take the next, logical step and combine the two to create an easy to make, awesome tasting cheesecake that requires no baking (except for the black bottom).
2 (8-oz) packages cream cheese, room temperature
1 tablespon vanilla
6 cups powdered sugar(less than a 2 pound bag)
1/4 cup milk
1 (15-oz) can blueberry pie filling
1/2 (15-oz) can Bar Harbor® New England Style Indian Pudding, drained
1 egg, beaten
2 tablespoons chopped nuts of your choice, optional
Preheat oven to 350-degrees F. In a bowl, whisk together Indian Pudding, beaten egg and chopped nuts. Spray the bottom of a 9-inch pie pan with nonstick cooking spray and evenly spread the Indian Pudding on bottom. Bake 10-11 minutes or until the pudding mixture is done and slightly springy. Remove from oven to cool in refrigerator while preparing filling.
In a large bowl of a tabletop mixer, beat the cream cheese with milk until smooth as silk. Slowly add the powdered sugar, a cup at a time, beating on low until all the sugar has been added and the filling is light and fluffy. Fold in half the blueberry pie filling and vanilla. Pour into cooled black bottom crust.
Cover and refrigerate at least 3 hours, or until firm. When ready to serve, spread the remaining blueberry topping around the outside edge of the cheesecake and cut in desired sizes.
* Double the recipe, since you’ve opened that can of Indian Pudding, and make two pies!
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