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NILLA Creamy Lemon Pudding Cheesecake

Prep time

15 min

Total time

5 hr 30 min

Servings

Makes 16 servings.

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    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)
Preparation
  • 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

Nutrition per serving

  • Calories

    421

  • Total fat

    28g

  • Sodium

    483mg

  • Carbohydrate

    34.3g

  • Dietary fibre

    0.2g

  • Protein

    8.9g

  • Vitamin A

    27%DV

  • Vitamin C

    0%DV

  • Calcium

    7%DV

  • Iron

    3%DV