Creamy Lemon Pudding Cheesecake

74  Ratings
  • 15 min prep
  • 5 hr 30 min total
  • Makes 16 servings.

Creamy Lemon Pudding Cheesecake Recipe

Ingredients

  • 1-1/2 cups crushed Nilla Vanilla Wafers (about 40 wafers)
  • 3/4 cup plus 1 Tbsp. sugar, divided
  • 3 Tbsp. butter or margarine, melted
  • 4 pkg.  (250g each) brick cream cheese, softened
  • 2 Tbsp. flour
  • 2 Tbsp. milk
  • 1 cup sour cream
  • 4 eggs
  • 2 pkg. (4-serving size each) lemon instant pudding mix
  • 1 cup thawed Cool Whip Whipped Topping
  •  lemon slices (optional)

Instructions

  • Preheat  oven to 325°F. Mix wafer crumbs, 1 Tbsp. of the sugar and butter; press firmly onto bottom of 9-inch springform pan. Bake 10 min.
  • 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. Add dry pudding mixes; mix well.
  • Bake  1 hour 5 min. to 1 hour 15 min. or until centre is almost set. Run knife or metal spatula around side of pan to loosen cake; cool completely. Refrigerate 4 hours or overnight. Remove side of pan. Top cheesecake with whipped topping and lemon slices, if desired, just before serving. Store leftover cheesecake in refrigerator.

Recipe Tips

Variation - Dulce Du Leche CheesecakePrepare as directed, omitting whipped topping and strawberries and using Jell-O Butterscotch Instant Pudding. Top with 1/4 cup chopped toasted pecans and 1/4 cup caramel ice cream topping just before serving.

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Nutrition Information

Makes 16 servings.

Nutrition per serving:

  • Calories 421 
  • Total fat 28 g
  • Sodium 483 mg
  • Carbohydrate 34.3 g
  • Dietary fibre 0.2 g
  • Protein 8.9 g
  • Vitamin A 27 %DV
  • Vitamin C 0 %DV
  • Calcium 7 %DV
  • Iron 3 %DV

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