Rice Pudding Cheesecake Pie

Ingredients:

  • Fulling
    • 1 ½ cups white rice
    • 4 cups milk
    • 1 teaspoon salt
    • 2 (8 ounce) blocks cream cheese
    • 5 eggs
    • 1 cup heavy cream
    • 1 2/3 cups sugar
    • 2 teaspoons vanilla
  • Crust
    • 1 box graham crackers
    • 1½ sticks butter (melted)
  • Topping
    • 1 stick butter (room temperature)
    • 2/3 cup brown sugar
    • 1¾ cups flour
    • ½ teaspoon kosher salt
    • ¾ teaspoon cinnamon
  • Powdered sugar

Directions

Fill a large pot halfway with water and bring to a boil. Put the rice in a strainer and rinse under a cold faucet until the water runs clean, then add the rice to the pot and boil for 10 minutes. Strain into the sink, using a silicone spatula to make sure no rice is stuck to the bottom of the pot.

Return the pot to the stove, add the milk, salt, and drained rice, and simmer for another 10 minutes. Remove from the heat and add the cream cheese to the pot; set it aside, stirring occasionally to help the cream cheese melt.

Preheat the oven to 350° F. Line a 9x13 inch cake pan with several layers of heavy duty aluminum foil, leaving an overhang so you can easily lift the cake from the pan later.

Pulverize the box of graham crackers into crumbs using a food processor or rolling pin, then mix with the melted butter. Press the crumb mixture onto the bottom and sides of the pan to make a thin crust, then bake for 10 minutes.

While the crust is in the oven, whisk the eggs, heavy cream, sugar, and vanilla in a large bowl, then add the cooked rice mixture.

When the crust is ready, put the pan on a baking sheet (it’s helpful for moving the pie around), pour in the rice filling, and return to the oven for 30 minutes.

Make the topping by combining the butter, sugar, flour, salt, and cinnamon together in a bowl and kneading together using your hands or the back of a fork until crumbly.

When 30 minutes has passed, crumble the topping over the pie, then continue baking for another 20-25 minutes, until the top is golden brown.

Allow the pie to cool for at least one hour, remove from the pan, dust with powdered sugar, and serve.

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