Creamy Cheesecake

Go ahead, dig in and savor the creamy, lemony cheesecake flavor of this dessert. It's so simple to prepare this rich, company-special recipe. I found this recipe in Family Circle Hometown Favorites Cookbook Volume 2. I have not tried this recipe, but I'm posting it for safe keeping.

• Ready In: 15 mins
• Serves: 9

Ingredients

• 2 3⁄4 cups graham cracker crumbs
• 1⁄2 cup unsalted butter, melted (1 stick)
• 1⁄4 cup sugar
• 8  ounces cream cheese, softened
• 2  cups milk
• 3 1⁄2 ounces instant lemon pudding

Directions

1. For crust: In a large bowl, mix together the graham cracker crumbs, butter and sugar. Coat a nonstick 8x8x2-inch baking pan with nonstick cooking spray. Press half of the graham cracker mixture into bottom of the pan. Refrigerate for 1 hour.
2. For filling: In a large mixing bowl, with electric mixer on medium to high speed, beat cream cheese and 1/2 cup of the milk until combined. Add the remaining 1 1/2 cups milk and the instant pudding. Beat for 1-2 minutes or until smooth.
3. Remove pan from refrigerator. Pour the filling over crust. Sprinkle the remaining graham cracker mixture over top of the filling. Cover and refrigerate for 3-24 hours.
4. Cut into 9 squares to serve.