3 layer lemon cheese cake w/ sour cream topping

★★★★★ 2 Reviews
cookinginillinois avatar
By Rose Mary Mogan
from Sauk Village, IL

To create this recipe, I used ingredients from 2 of my favorite recipes to come up with this one. I took elements from my Lemon Glazed NO BAKE Cheesecake, & also from my Double Layer Key Lime Pie WHERE ONE LAYER IS BAKED, then added a lemon pie filling, then a no bake layer & then sour Cream topping it's actually 4 layers. Then garnished with yellow peeps & candied lemon rings for Easter. I made the crust from left over Irish Chunk oatmeal cookies, but you can easily use lemon sandwich,vanilla or graham Crackers or what ever you prefer. We especially enjoyed the Lemon Tart flavors.

★★★★★ 2 Reviews
serves 10-12 depending on portion size
prep time 50 Min
cook time 55 Min
method Bake

Ingredients For 3 layer lemon cheese cake w/ sour cream topping

  • 2 1/2 c
    cookie crumbs (i used left over irish mint oatmeal cookies)
  • 3 Tbsp
    granulated sugar
  • 1/2 stick
    butter, melted
  • 1 c
    fresh squeezed lemon juice (about 5 large lemons)
  • 2 can
    sweetened condensed milk (not evaporated milk)
  • 16 oz
    cream cheese, softened
  • 2 Tbsp
    wondra flour ( or use all purpose)
  • 2 Tbsp
    grated lemon zest
  • 2 Tbsp
    granulated sugar
  • 6 lg
    egg yolks, room temperature ( use whites for something else)
  • 1 box
    lemon jello pudding & pie filling (cook & serve) prepared according to directions on box
  • 1 pkg
    cream cheese, softened room temperature
  • 1 can
    sweetened condensed milk (not evaporated milk)
  • 1/2 c
    freshly squeezed lemon juice
  • 1/2 c
    granulated sugar
  • 1 1/2 c
    sour cream
  • 1/4 c
  • 2 tsp
    lemon extract
  • 1 tsp
    lemon juice

How To Make 3 layer lemon cheese cake w/ sour cream topping

  • 1
    preheat oven to 350 degrees F. I USED A 9 INCH SQUARE SPRING FORM PAN. You can use what ever shape you prefer.
  • 2
    Prepare the crust by combining the cookie crumbs with the other crust ingredients in a medium size bowl.
  • 3
    Pour into the springform pan
  • 4
    Press down with the back of a measuring cup, or back of a large spoon to press crumbs up along the sides of pan if possible about an inch and a half or so if possible.Then you can FREEZE CRUST FOR 20 MINUTES, or bake in preheated oven for 8 minutes. Then allow to cool before filling with cheesecake filling.
  • 5
    Combine all the ingredients to make the first layer in a large bowl.
  • 6
    Beat till completely blended then pour mixture into pan. Bake in preheated oven for 45 to 50 minutes till outside is more firm and center is somewhat jiggly.Allow to cool at least 15 minutes before adding the lemon pie filling mixture.
  • 7
    While first layer is baking, prepare lemon filling, according to directions on box.
  • 8
    Beat ingredients together.
  • 9
    Cook till mixture thickens. Allow to cool somewhat.
  • 10
    Pour mixture over the first layer. And allow to continue to cool. Prepare and add second layer on top of cooled lemon pudding. Carefully spreading over pudding to the edge of pan.
  • 11
    Prepare the sour cream topping then CAREFULLY spread over the no bake cheesecake layer.
  • 12
    GARNISH IF DESIRED WITH SUGAR crystals, candied lemon peel, and what ever you choose. Cover and refrigerate for at least 6-8 hours
  • 13
    Cut and serve after it is completely chilled overnight or at least 6-8 hours.
  • 14
    Have a slice and enjoy.

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