Ingredients for Easy Instant Cheesecake
- 1 (12 ounce) can evaporated milk
- 1 cup sour cream
- Instant Pudding Mix
- Graham Cracker Pie Crust
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How to Make Easy Instant Cheesecake
- Preheat oven to 350°F (175°C).
- In a large bowl, whisk together 1 (12 ounce) can of evaporated milk and 1 cup of sour cream until completely smooth.
- Add 1 (3.4 ounce) package of instant vanilla pudding mix and whisk vigorously until well combined and no lumps remain.
- Gently fold in 1 teaspoon of vanilla extract.
- Pour the mixture into your prepared graham cracker crust (see note below).
- Bake for 50 minutes, or until the cheesecake is set around the edges and the center is just slightly jiggly.
- Let cool completely on a wire rack before refrigerating for at least 30 minutes to allow it to fully set.
- Top with your favorite canned pie filling before serving and enjoy!
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
106g
Fat
32g
Carbs
13g