This rice pudding is made with cream cheese and extra vanilla extract to bring out the flavors and creaminess of cheesecake. It’s then topped with a spoonful of cherry pie filling, just as many diners and restaurants classically serve their cheesecake.
6 cups 2% (reduced-fat) milk
3/4 cup long-grain white rice
1 cup sugar
2 large eggs
1/4 cup half-and-half
2 teaspoons vanilla extract
1 pinch salt
1 (8-ounce) brick cream cheese, sliced
1 (21-ounce) can cherry pie filling
Place milk, rice, and sugar in the crock of a slow cooker and stir to combine.
Set cooker to HIGH, cover, and let cook 30 minutes.
Stir, reduce cooker to LOW, cover, and let cook 5 additional hours
In a mixing bowl, thoroughly whisk eggs, half-and-half, vanilla extract, and salt. Continue whisking as you spoon in a large spoonful of the hot rice mixture. Once combined, whisk another spoonful of the hot rice mixture into the egg mixture. This will keep the eggs from curdling in the next step.
Thoroughly fold the egg mixture into the remaining rice mixture in the slow cooker. Then stir in cream cheese.
Set cooker to HIGH, cover, and let cook 30 additional minutes, or until rice is tender and pudding has thickened. Stir every 15 minutes to prevent scorching as the pudding thickens.
Serve warm or chilled, topped with a large dollop of the cherry pie filling.
If the pudding over-thickens, simply thin out with additional milk, just until it has reached your desired consistency.
This and other great recipes can be found in Bob Warden's Favorite Slow Cooker Recipes: