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Lemon Pudding Cheesecake
Lemon Pudding Cheesecake

Lemon Pudding Cheesecake

6 Hr(s) 30 Min(s) (incl. refrigerating)
15 Min(s) Prep
6 Hr(s) 15 Min(s) Cook
Got a big event coming up? This cheesecake, made with lemon flavor pudding mix and white chocolate, is a guaranteed crowd-pleaser.
What You Need
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16 servings
Original recipe yields 16 servings
40 vanilla wafers, crushed (about 1-1/3 cups)
3/4 cup plus 1 Tbsp. sugar, divided
3 Tbsp. butter or margarine, melted
2 Tbsp. flour
2 Tbsp. milk
4 eggs
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Let's Make It
1
Heat oven to 325°F.
2
Mix wafer crumbs, 1 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan. Bake 10 min.
3
Beat cream cheese, remaining sugar, flour and milk with mixer until 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; pour over crust.
4
Bake 1 hour 5 min. to 1 hour 15 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours. Meanwhile, prepare chocolate curls from white chocolate. (See tip.)
5
Top cheesecake with COOL WHIP and chocolate curls just before serving.
Kitchen Tips
Tip 1
Size Wise
Enjoy a serving of this indulgent cheesecake on special occasions.
Tip 2
Note
If using a dark nonstick springform pan, reduce oven temperature to 300ºF.
Nutrition
Calories
400
Calories From Fat
0
% Daily Value*
Total Fat 29g
37%
Saturated Fat 17g
85%
Trans Fat 1g
Cholesterol 140mg
47%
Sodium 370mg
16%
Total Carbohydrates 29g
11%
Dietary Fibers 0g
0%
Sugars 23g
46%
Protein 6g
12%
Vitamin A
15%
Vitamin C
0%
Calcium
6%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
16 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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