Lemon Pudding Cheesecake

Lemon Pudding Cheesecake


"Lemon pudding makes this light and fluffy cheesecake something special."

Ingredients 5 h 30 m {{adjustedServings}} servings

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Original recipe yields 16 servings


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  • Prep

  • Ready In

  1. Preheat oven to 325 degrees F if using a silver 9-inch springform pan (or to 300 degrees F if using a dark nonstick 9-inch springform pan). Mix wafer crumbs, 1 Tbsp. of the sugar and the butter; press firmly onto bottom of pan. Bake 10 minutes.
  2. Beat cream cheese, remaining 3/4 cup sugar, flour and milk in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Stir in dry pudding mixes until well blended.
  3. Bake 1 hour 5 minutes to 1 hour 15 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool completely. Refrigerate 4 hours or overnight. Meanwhile, prepare chocolate curls from white chocolate. (See Tip). Remove rim of pan when ready to serve. Top cheesecake with whipped topping and chocolate curls just before serving. Store leftover cheesecake in refrigerator.
Tips & Tricks


  • How to Make Chocolate Curls
  • Melt chocolate as directed on package. Spread with spatula into very thin layer on baking sheet. Refrigerate 10 minutes or until firm but still pliable. To make curls, push a metal spatula firmly along the baking sheet, under the chocolate, so the chocolate curls as it is pushed. (If chocolate is too firm to curl, let stand a few minutes at room temperature; refrigerate again if it becomes too soft.) Use toothpick to carefully place chocolate curls on wax paper-covered tray. Refrigerate 15 minutes or until firm. Use toothpick to arrange curls on dessert.
  • Size-Wise
  • Enjoy a serving of this indulgent cheesecake on special occasions.
  • Variation - Dulce Du Leche Cheesecake
  • Prepare as directed, omitting whipped topping and strawberries and using JELL-O Butterscotch Flavor Instant Pudding & Pie Filling. Top with 1/4 cup toasted chopped PLANTERS Pecans and 1/4 cup KRAFT Caramel Topping just before serving.
  • Substitute
  • Prepare as directed, using regular COOL WHIP Whipped Topping.
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Reviews 9

  1. 11 Ratings


Very good. Loved the lemony flavor. I added tsp. of lemon zest and juice from one lemon. I also used traditional graham cracker crust.


I made this cheesecake for Easter and everyone loved it! The lemon was just the right touch to make it a really wonderful, "Springy" dessert! I didn't have to change a thing, in the recipe.


This is a great cheesecake! The batter comes out very thick (unusual for a cheesecake) and I was nervous, but it baked up beautifully (used a water bath). I did not make the topping (no one seemed to miss it). For the crust, I did not have the full amount of Nilla Wafers on hand, so I made my normal graham cracker crust, substituting 1/2 cup of crushed Nilla Wafers. It added just the right touch of vanilla to the crust without overpowering it. Loved the crust so much, I'll probably do the same on other flavors. I still get compliments on this one, three weeks later!