Total Time
1hr 45mins
Prep 30 mins
Cook 1 hr 15 mins

This cheesecake is a little different. It uses instant lemon pudding mix. I think different flavors of pudding mix could be substituted. Let me know if you do.

Ingredients Nutrition

Directions

  1. Preheat oven to 325.
  2. Mix crushed vanilla wafers, 1 tbsp.
  3. sugar and melted butter.
  4. Press into the bottom of a 9 inch spring form pan and bake 10 minutes.
  5. Beat cream cheese, 3/4 cup sugar, flour and milk in a large bowl.
  6. Add sour cream and min.
  7. Add eggs one at a time.
  8. Mix in dry pudding just until blended.
  9. Bake one hour and 5-15 minutes until center of cheesecake is set.
  10. Run a knive around the edge of the pan.
  11. Let cool then refrigerate overnight.
  12. Remove sides of pan.
  13. Keep refrigerated.
  14. (Blueberry pie filling sounds like a good topping but it is good plain).
Most Helpful

It was easy to make, a little on the expensive side . I baked for 1 1/4 hours at 325, worked okay. Creamy nice tasting, but as the recipe states Lemon Pudding Cheesecake, and that is what it tasted like lemon pudding, so all said and done, I prefer many other cakes to this one, to serve as a cheesecake.

andypandy February 20, 2011

Made this for our family gathering Sunday evening. Wonderful, creamy, and sweet & delicately tart at the same time. I scraped off the strawberry cool whip on my own piece, but the others enjoyed it with it. Tasted like New York style lemon cheesecake. I could have sworn the crust had blendarized pecans in it, had I not made it myself and had known I didn't put any nuts in the crust. I like this crust much better than graham cracker ones. It did take about 1&1/2 hrs to cook, but maybe my oven is cooler than barbacious'.

OB Nurse April 28, 2004

I used pistachio pudding mix and it was pretty good. also I didn't cook it for the whole hour and 15 minutes, only about 50 to 55 minutes. Maybe my oven is hotter.

Tamala2 April 04, 2004