Because this recipe is so simple, it’s endlessly adaptable. Of course, you can use different flavored pudding mixes (lemon is frequently used), or feel free to add spices or extracts to the filling for extra flavor and variation; cinnamon, nutmeg, lemon zest, or almond extract would all work particularly well here. In addition, you can jazz things up by serving the cheesecake with either fresh or cooked fruit on top, like macerated strawberries, peach slices, or blackberries. And, in the spirit of convenience cuisine, you can always just open a jar of jam to spoon on top to keep things quick and easy.
- Beat the cream cheese with ½ cup milk until smooth. Add the remaining 1 ½ cups milk and the Instant Pudding mix, and beat until smooth.
- Pour filling into prepared graham cracker crust and let chill in the fridge for at least one hour.
Rossi Anastopoulo is a freelance writer and baker. She specializes in Southern foodways and the intersection of pie with social issues of race, class, and gender.