lemon pudding cheesecake
(1 rating)
Is very delicate and delicious, my family love.
►
(1 rating)
yield
10 serving(s)
prep time
15 Min
cook time
5 Hr 30 Min
method
Convection Oven
Ingredients For lemon pudding cheesecake
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1 1/2 cvanilla wafers, crushed
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3/4 cplus 1 tbsp. sugar, divided
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3 Tbspbutter or margarine, melted
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4 pkg(8 oz. each) philadelphia cream cheese, softened
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2 Tbspall purpose flour
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2 Tbspmilk
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1 cbreakstone's or knudsen sour cream
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2 pkg(3.4 oz. each) jell-o lemon flavor instant pudding
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4eggs
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2squares baker's white chocolate
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1 cthawed cool whip
How To Make lemon pudding cheesecake
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1Heat oven to 325F. MIX wafer crumbs, 1 Tbsp. sugar and butter; press firmly onto bottom of 9-inch springform pan. Bake 10 minutes.
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2Beat cream cheese, remaining sugar, flour and milk with mixer until well blended. Add sour cream; mix well. Blend in dry pudding mixes. Add eggs, 1 at a time, mixing on low speed after each just until blended.
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3BAKE 1 hour 5 minutes to 1 hour 15 minutes or until center is almost set. Run the knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours. Top cheesecake with COOL WHIP just before serving.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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