Creamy Lemon Pudding Cheesecake

in Diana's Recipe Book

Average Rating:  (total ratings: 4)

Servings: 12-16

Ingredients: Crust: 1 1/2 cups crushed vanilla wafers (about 40 wafers) 3/4 cup plus 1 tbsp. granulated sugar, divided 3 tbsp. (42g) butter or margarine, melted Filling: 4 packages (8 oz/250g each) cream cheese, softened 2 tbsp. all-purpose flour 2 tbsp. milk 1 cup sour cream 4 eggs 2 packages (4-serving size each) Lemon Instant Pudding Mix Topping: 1 cup non-dairy whipped topping, thawed Lemon slices (optional)

Instructions: 1. Preheat oven to 325°F (160°C). Mix wafer crumbs, 1 tbsp. of the sugar and butter; press firmly onto bottom of 9-inch springform pan. Bake 10 minutes. 2. Beat cream cheese, remaining 3/4 cup sugar, flour and milk in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Add dry pudding mixes; mix well. 3. Bake 1 hour 5 minutes to 1 hour 15 minutes or until center is almost set. Run knife or metal spatula around side of pan to loosen cake; cool completely. Refrigerate 4 hours or overnight. Remove side of pan. Top cheesecake with whipped topping and lemon slices, if desired, just before serving. Store leftover cheesecake in refrigerator. Makes 16 servings.

Source: Kraft Foods Canada

Date: August 16, 2004

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