HONEY MAID Creamy Lemon Pudding Cheesecake

HONEY MAID Creamy Lemon Pudding Cheesecake

Prep time15 min
Total time5hr 30min
ServingsMakes 16 servings, 1 piece (120 g) each.
  • 1½ cups Honey Maid Crumbs
  • 3 Tbsp. butter or margarine, melted
  • ¾ cup plus 1 Tbsp. sugar, divided
  • 4 pkg. (250 g 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 frozen whipped topping
  • Heat oven to 325°F. 
  • Combine crumbs, butter and 1 Tbsp. sugar; press onto bottom of 9-inch springform pan. Bake 10 min.
  • Beat cream cheese, flour, milk and remaining sugar in large bowl with mixer until blended. Add sour cream; mix well. Add eggs, one at a time, mixing on low speed after each just until blended. Add dry pudding mixes; mix well.
  • Bake 1 hour 5 min. to 1 hour 15 min. or until centre of cheesecake is almost set. Run knife around rim of pan to loosen cake; cool before removing rim.
  • Refrigerate cheesecake 4 hours. 
  • Top with whipped topping just before serving. 
Recipe Tips
  • Size-Wise
    Enjoy a serving of this cheesecake on occasion, but keep portion size in mind. One cake makes enough for 16 servings.
  • Dulce de Leche Cheesecake
    Omit the whipped topping and strawberries.  Prepare recipe as directed, using butterscotch instant pudding mixes. Top with 1/4 cup chopped toasted pecans and 1/4 cup caramel ice cream topping just before serving.


Nutrition Information

Nutrition Per Serving

 % Daily Value*
Fat 27g 
   Saturated 16g 
Cholesterol 120mg 
Sodium 480mg 
Carbohydrate 28g 
   Dietary fiber 1g 
   Sugars 20g 
Protein 8g 
Calcium7 %DV
Iron4 %DV
Potassium3 %DV

© Mondelez International and/or it's affiliate(s)