Creamy Lemon Pudding Cheesecake

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READY IN: 1hr 20mins
SERVES: 16
UNITS: US

INGREDIENTS

Nutrition
  • 1 14
    cups crushed nilla wafers (about 40 wafers)
  • 34
    cup sugar, plus 1 tbl (divided)
  • 3
    tablespoons butter or 3 tablespoons margarine, melted
  • 32
    ounces Philadelphia Cream Cheese, softened (4 - 8oz each)
  • 2
    tablespoons flour
  • 2
    tablespoons milk
  • 1
    cup BREAKSTONE'S Sour Cream or 1 cup KNUDSEN Sour Cream
  • 6
    ounces jello lemon flavor instant pudding (2 - 4 serving size)
  • 1
    cup cool whip strawberry whipped topping, thawed
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DIRECTIONS

  • Preheat oven to 325. Mix wafer crumbs, 1 tablespoon of the sugar and butter; press firmly onto bottom of 9"-inch springform pan. Bake for 10 minutes.
  • Beat cream cheese, remaining 3/4 cup 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 65 minutes to 75 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. Top cheesecake with whipped topping and white chocolate curls, if desired, just before serving. Store leftover cheesecake in refrigerator.
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