Lemon Pudding Cheesecake

Sylwia Wojdyla Ohlrich


Is very delicate and delicious, my family love.


★★★★★ 1 vote

15 Min
5 Hr 30 Min
Convection Oven


  • 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.

Printable Recipe Card

About Lemon Pudding Cheesecake

Course/Dish: Cakes
Main Ingredient: Non-Edible or Other
Regional Style: American

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