lemon pudding cheesecake
Is very delicate and delicious, my family love.
prep time
15 Min
cook time
5 Hr 30 Min
method
Convection Oven
yield
10 serving(s)
Ingredients
- 1 1/2 cups vanilla wafers, crushed
- 3/4 cup plus 1 tbsp. sugar, divided
- 3 tablespoons butter or margarine, melted
- 4 packages (8 oz. each) philadelphia cream cheese, softened
- 2 tablespoons all purpose flour
- 2 tablespoons milk
- 1 cup breakstone's or knudsen sour cream
- 2 packages (3.4 oz. each) jell-o lemon flavor instant pudding
- 4 - eggs
- 2 - squares baker's white chocolate
- 1 cup thawed cool whip
How To Make lemon pudding cheesecake
-
Step 1Heat oven to 325F. MIX wafer crumbs, 1 Tbsp. sugar and butter; press firmly onto bottom of 9-inch springform pan. Bake 10 minutes.
-
Step 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.
-
Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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