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HONEY MAID Creamy Lemon Pudding Cheesecake

Prep time

15 min

Total time

5 hr 30 min

Servings

Makes 16 servings, 1 piece (120 g) each.

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    Ingredients
    • 1-1/2 cups Honey Maid Crumbs
    • 3 Tbsp. butter or margarine, melted
    • 3/4 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
Preparation
  • 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-WiseEnjoy a serving of this cheesecake on occasion, but keep portion size in mind. One cake makes enough for 16 servings.

Dulce de Leche CheesecakeOmit 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.

Special ExtraGarnish with lemon slices before serving.

87664
Amount per serving Calories 370
% Daily Value*
Total Fat 27g
Saturated Fat 16g
Carbohydrate 28g
Fibre 1g
Sugars 20g
Protein 8g
Cholesterol 120mg
Sodium 480mg
Potassium 3% DV
Calcium 7% DV
Iron 4% DV

This recipe features:

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