Comida Kraft
Recipe Box

Lemon Pudding Cheesecake

4.7
(181) 154 Reviews
Prep Time
15
min.
Total Time
6
hr.
30
min.
Servings

16 servings

Got a big event coming up? This cheesecake, made with lemon flavor pudding mix and white chocolate, is a guaranteed crowd-pleaser.

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What You Need

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Make It

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  • 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 cheesecake 4 hours. Meanwhile, prepare chocolate curls from white chocolate. (See tip.)
  • Top cheesecake with COOL WHIP and chocolate curls just before serving.

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.

Servings

  • 16 servings

Nutritional Information

Serving Size 16 servings
AMOUNT PER SERVING
Calories 400
% Daily Value
Total fat 29g
Saturated fat 17g
Cholesterol 140mg
Sodium 370mg
Carbohydrate 29g
Dietary fiber 0g
Sugars 23g
Protein 6g
   
Vitamin A 15 %DV
Vitamin C 0 %DV
Calcium 8 %DV
Iron 2 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • gr8suv |

  • dpr218 |

    I made this recipe as an Easter dessert. Everyone loved it. I drizzled raspberry preserves over the top and added some fresh raspberries and blackberries. It was so good. Recipe is a keeper - I will be making this again.

  • SusanM1963 |

    I have made many different recipes but none better than this one. My son loves cheesecake and anything lemon so when I found this recipe online I gave it a try for his birthday and was not disappointed. Even though the batter was thick it baked up very smooth, creamy and not dense as I thought it might.I changed the sugar in the crust to cinnamon and sugar and added ground walnuts. I was pleased with the end result. If you like cheesecake with a hint of lemon and many recipes call for either lemon juice or zest anyway, you will certainly enjoy this recipe.

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