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Lemon Pudding Cheesecake

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Lemon Pudding Cheesecake recipe
photo by:
kraft
Got a big event coming up? Our NILLA Wafer-crusted lemony cheesecake with COOL WHIP will knock the socks off every guest. No one has to know how easy it was.
time
prep:
15 min
total:
6 hr
servings
total:
16 servings
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What You Need

40
 NILLA Wafers, crushed (about 1-1/3 cups)
3/4
cup plus 1 Tbsp. sugar, divided
3
Tbsp. butter or margarine, melted
4
pkg.  (8 oz. each) PHILADELPHIA Cream Cheese, softened
2
Tbsp. flour
2
Tbsp. milk
1
cup BREAKSTONE'S or KNUDSEN Sour Cream
2
pkg. (3.4 oz. each) JELL-O Lemon Flavor Instant Pudding
4
 eggs
2
squares BAKER'S White Chocolate
1
cup thawed COOL WHIP Whipped Topping

Make It

HEAT oven to 325°F.

MIX wafer crumbs, 1 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan. Bake 10 min.

BEAT cream cheese, remaining sugar, flour and milk with mixer until blended. Add sour cream; mix well. Blend in dry pudding mixes. Add eggs, 1 at a time, mixing on low speed after each just until blended; pour over crust.

BAKE 1 hour 5 min. to 1 hour 15 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours. Meanwhile, prepare chocolate curls from white chocolate. (See Tip.)

TOP cheesecake with COOL WHIP and chocolate curls just before serving.

Kraft Kitchens Tips

Size-Wise
Enjoy a serving of this indulgent cheesecake on special occasions.
Note
If using a dark nonstick springform pan, reduce oven temperature to 300ºF.
How to Make Chocolate Curls
Warm a square of BAKER'S Baking Chocolate by microwaving it, unwrapped, on HIGH for a few seconds or just until you can smudge the chocolate with your thumb. Hold the square steadily and draw a peeler slowly over flat bottom of square, allowing a thin layer of chocolate to curl as it is peeled off the bottom of the square to make long, delicate curls. Use the same technique along the narrow side of the square to make short curls.
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