Real Recipes From Real Home Cooks ®

lemon pudding cheesecake

(1 rating)
Recipe by
Sylwia Wojdyla Ohlrich
Worth, IL

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

  • 1 1/2 c
    vanilla wafers, crushed
  • 3/4 c
    plus 1 tbsp. sugar, divided
  • 3 Tbsp
    butter or margarine, melted
  • 4 pkg
    (8 oz. each) philadelphia cream cheese, softened
  • 2 Tbsp
    all purpose flour
  • 2 Tbsp
  • 1 c
    breakstone's or knudsen sour cream
  • 2 pkg
    (3.4 oz. each) jell-o lemon flavor instant pudding
  • 4
  • 2
    squares baker's white chocolate
  • 1 c
    thawed cool whip

How To Make lemon pudding cheesecake

  • 1
    Heat oven to 325F. MIX wafer crumbs, 1 Tbsp. sugar and butter; press firmly onto bottom of 9-inch springform pan. Bake 10 minutes.
  • 2
    Beat 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.
  • 3
    BAKE 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.

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