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Creamy Lemon Pudding Cheesecake

Prep Time:
15 min

Total Time:
5 hr 30 min

Makes:
16

1-1/2 cups crushed NILLA Vanilla Wafers (about 40 wafers)

3/4 cup plus 1 Tbsp. sugar, divided

3 Tbsp. butter or margarine, melted

4 pkg. (250g each) PHILADELPHIA Brick Cream Cheese, softened

2 Tbsp. flour

2 Tbsp. milk

1 cup sour cream

4 eggs

2 pkg. (4-serving size each) JELL-O Lemon Instant Pudding

1 cup thawed COOL WHIP Whipped Topping

lemon slices (optional)

PREHEAT oven to 325°F. Mix wafer crumbs, 1 Tbsp. of the sugar and butter; press firmly onto bottom of 9-inch springform pan. Bake 10 min.

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.

BAKE 1 hour 5 min. to 1 hour 15 min. or until centre 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.

Kraft Kitchens Tips

Variation - Dulce Du Leche Cheesecake

Prepare as directed, omitting whipped topping and strawberries and using Jell-O Butterscotch Instant Pudding. Top with 1/4 cup chopped toasted pecans and 1/4 cup caramel ice cream topping just before serving.

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