Dessert

Creamy Lemon Pudding Cheesecake

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prep time

15 min

total time

5 hr 30 min

makes

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photo by:

kraft

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What You Need

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)

Make It

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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rating

This is also good with any other pudding mix. I used vanilla pudding, chocolate crumb base and topped with seasonal fresh fruit and whipped topping, always a big hit.
posted by krystaljoy | on 8/10/2011

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Excellent!!! Made for my family and my husbands family!!! This is keeper!!!
posted by LeeFleming | on 4/22/2011

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This is the best cheesecake ever. It's light and creamy, without the usual heaviness that cheescake has. I've made this cheesecake about 15 time and everyone has loved it.
posted by mklein | on 10/2/2010

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Magnificent. Great texture, great lemon taste. Made 2 ammendments - made it on a shortbread crust and added the zest of one lemon.
posted by allyn | on 6/25/2010

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I have made this recipe twice -it tastes really good, and everyone loves it - I just have one question....how do you prevent the sides from browning. I've had to cover the entire cheesecake in whip cream to cover the sides because they were brown in spots - not the nice smooth yellow as in the picture. Any advice??
posted by erinleigh | on 4/6/2010

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This is an amazing cheesecake recipe. I made it as instructed the first time and the second time I substituted the lemon pudding for pistachio. Unbelievable.
posted by Canadian_In_Cayman | on 7/31/2009

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It was good. I didn't really notice much difference from original cheesecake. The lemon flavour wasn't as strong as I expected.
posted by ejsong89 | on 5/9/2009

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This was the first cheesecake I ever made - it was so easy and such a hit that I've since made a different cheesecake for every occasion! This is now our Easter dinner finale every year!
posted by adam451 | on 4/10/2009

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This was very good and easy to make. My grocery store didn't have any lemon pudding, so I used lemon jello powder instead, and it turned out really well. The only thing I would do differently the next time is I would skip the Nilla vanilla wafers and just use graham crumbs instead. It took too long breaking the vanilla wafers.
posted by t.sauriol | on 4/7/2009

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SO BEYOND WORDS! IT WAS THE BEST THING I HAVE EVER MADE!
posted by kanlinkrox | on 8/23/2008