Lemon Pudding Cheesecake
From lisamariecr 14 years ago
- 75 minutes to make
- Serves 16
Lemon pudding makes this light and fluffy cheesecake something special.
Ingredients
- 1 1/2 cups crushed NILLA Wafers shopping list
- 1 tablespoon sugar shopping list
- 3 tablespoons butter or margarine, melted shopping list
- 4 (8 ounce) packages cream cheese, softened shopping list
- 3/4 cup sugar shopping list
- 2 tablespoons flour shopping list
- 2 tablespoons milk shopping list
- 1 cup sour cream shopping list
- 4 eggs shopping list
- 2 pkg. (4 serving size) JELL-O lemon flavor Instant Pudding & pie filling shopping list
- 1 cup thawed Cool Whip Strawberry whipped topping shopping list
- 2 (1 ounce) squares BAKER'S Premium White baking chocolate (for making Chocolate Curl garnish) shopping list
How to make it
- Preheat oven to 325 degrees F if using a silver 9-inch springform pan (or to 300 degrees F if using a dark nonstick 9-inch springform pan).
- Mix wafer crumbs, 1 Tbsp. of the sugar and the butter; press firmly onto bottom of pan. Bake 10 minutes.
- Beat cream cheese, remaining 3/4 cup sugar, flour and milk in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well.
- Add eggs, 1 at a time, mixing on low speed after each addition just until blended.
- Stir in dry pudding mixes until well blended.
- Bake 1 hour 5 minutes to 1 hour 15 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool completely.
- Refrigerate 4 hours or overnight.
- Remove rim of pan when ready to serve.
- Top cheesecake with whipped topping and chocolate curls just before serving.
The Rating
Reviewed by 5 people-
I have never tried a cheesecake using lemon pudding. Will give it a try. Thanks!!!
bjrice3
in Hanceville loved it
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omg!!! this caught my eye right away yummmmm
love it
thank you
tink
minitindel
in THE HEART OF THE WINE COUNTRY loved it
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very yum!
midgelet
in Whereabouts loved it
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