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Creamy lemon pudding cheesecake

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Ingredients/Components

sugar - 1 Tbsp
eggs - 4 item
milk - 2 Tbsp
flour - 2 Tbsp
butter or margarine, melted - 3 Tbsp
8 oz - 4 pkg
crushed Nilla Wafers, about 40 wafers
Mix, wafer crumbs, sugar and butter; press firmly into bottom of 9 inch spring form pan
Breakstone or Knudsen sour cream - 1 c
, 4 serving size each, Jell-o Lemon Flavor instant pudding and pie filling - 2 pkg
Add sour cream; beat until just blended
white chocolate curls, optional - 1 item

How to make creamy lemon pudding cheesecake:

Preheat oven to 325°. Mix, wafer crumbs, sugar and butter; press firmly into bottom of 9 inch spring form pan. Bake for 10 minutes.Cake:3/4 c. sugar4 pkg. (8 oz. each) Philadelphia Cream Cheese, softened2 Tbsp. flour2 Tbsp. milk1 c. Breakstone or Knudsen sour cream4 eggs2 pkg., 4 serving size each, Jell-o Lemon Flavor instant pudding and pie filling Beat cream cheese, sugar, flour and milk in large bowl with electric mixer on medium speed until just blended. Add sour cream; beat until just blended. Add eggs, 1 at a time, mixing on low speed after each addition until just blended. Stir in dry pudding mixes until just blended. Bake for 1 hour and 5 minutes to 1 hour and 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.Topping:1 c. thawed Cool Whip Strawberry whipped topping white chocolate curls, optional Top cheesecake with whipped topping and white chocolate curls, if desired, just before serving. Store leftover cheesecake in refrigerator. Makes 16 servings.

Recipe categories: Cheesecake, Desserts, Eggs/dairy.

Rating:

3.1

Average rating: 3.1, total votes: 9

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Related ingredients:

graham cracker crumbs, vanilla wafer crumbs, flour, sifted all-purpose flour, vanilla wafers, 2 oz, cans crescent rolls, crescent rolls large pack, graham cracker crust see recipe following, gingersnap crumbs 1/4 lb