Lemon Pudding Cheesecake

Directions

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.

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Reviews (9)

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3

Marla

Sep. 20, 2010

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

3

kasey

Apr. 22, 2009

"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...." See more"

2

JUSTGETTINSTARTED

Jul. 22, 2010

"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 t..." See moreo 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!"