Lemon Pudding Cheesecake Recipe

Name: Lemon Pudding Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 40 vanilla wafers, crushed (about 1-1/3 cups); 3/4 cup plus 1 Tbsp. sugar, divided; 3 Tbsp. butter or margarine, melted; 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened; 2 Tbsp. flour; 2 Tbsp. milk; 1 cup BREAKSTONE'S or KNUDSEN Sour Cream; 2 pkg. (3.4 oz. each) JELL-O Lemon Flavor Instant Pudding; 4 eggs; 2 oz. BAKER'S White Chocolate; 1 cup thawed COOL WHIP Whipped Topping

Servings: persons

40 vanilla wafers, crushed (about 1-1/3 cups)
3/4 cup plus 1 Tbsp. sugar, divided
3 Tbsp. butter or margarine, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
2 Tbsp. flour
2 Tbsp. milk
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
2 pkg. (3.4 oz. each) JELL-O Lemon Flavor Instant Pudding
4 eggs
2 oz. BAKER'S White Chocolate
1 cup thawed COOL WHIP Whipped Topping

1
Heat oven to 325F.
2
Mix wafer crumbs, 1 Tbsp.
3
sugar and butter; press onto bottom of 9-inch springform pan.
4
Bake 10 min.
5
Beat cream cheese, remaining sugar, flour and milk with mixer until blended.
6
Add sour cream; mix well.
7
Blend in dry pudding mixes.
8
Add eggs, 1 at a time, mixing on low speed after each just until blended; pour over crust.
9
Bake 1 hour 5 min.
10
to 1 hour 15 min.
11
or until center is almost set.
12
Run knife around rim of pan to loosen cake; cool before removing rim.
13
Refrigerate cheesecake 4 hours.
14
Meanwhile, prepare chocolate curls from white chocolate.
15
(See tip.)
16
Top cheesecake with COOL WHIP and chocolate curls just before serving.

4181

kcal

Calories

103

Fat

204

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 40 vanilla wafers, crushed (about 1-1/3 cups), 3/4 cup plus 1 Tbsp. sugar, divided, 3 Tbsp. butter or margarine, melted, 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened, and more.

Yes, Lemon Pudding Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemon Pudding Cheesecake

How did you like this recipe?

Frequently Asked Questions