Lemon Pudding Cheesecake - Kraft Recipes Top
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Lemon Pudding Cheesecake

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.

Special Equipment Needed

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 chocolate slightly by heating it in the microwave for a few seconds until you can just smudge the chocolate with your thumb. Hold the chocolate steadily between your thumb and fingers of one hand and draw a vegetable peeler slowly over flat bottom of chocolate piece. Allow a thin layer of chocolate to curl as it is peeled off the bottom. This will make long delicate curls. To make short curls, use the same technique on the narrow sides of the chocolate piece. To arrange curls on a dessert, use a toothpick to lift them into place.

Servings

  • 16 servings

Nutritional Information

Serving Size 16 servings
AMOUNT PER SERVING
Calories 400
Total fat 29g
Saturated fat 17g
Cholesterol 140mg
Sodium 370mg
Carbohydrate 29g
Dietary fiber 0g
Sugars 23g
Protein 6g
% Daily Value
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

Rated 5 out of 5 by from I have made many different recipes but none better than this one. 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.
Date published: 2012-09-02
Rated 5 out of 5 by from +++ Amazing recipe. +++ Amazing recipe. I have made it several times, but for the 4th of July I decided to make it festive. After spreading the cool whip on top, I sliced strawberries in half and laid them in a circle around the edge. I also put 5-halves in the center making a flower design. Between the outside and inside rings, I placed blueberries to fill in the top, plus a blueberry in the middle of the center ring of strawberries. I melted white chocolate and drizzled little lines all over the top. It was so beautiful and the taste with lemon and berries was so delish!! I can't wait to make a repeat!
Date published: 2010-07-07
Rated 2 out of 5 by from I bake and cook Kraft recipes ALL the time and really love everything. I bake and cook Kraft recipes ALL the time and really love everything. I was disappointed with this one however because this recipie did not fit in a 9" springform pan, it overflowed and took more than an hour and a half to bake @300 (because I was using a dark pan). I double and triple checked my ingredients amounts and everything was correct. I even had a larger pan available but it was too late. I haven't tasted this yet but felt compelled to share as I would definitely recommend using a larger pan if you have one!
Date published: 2016-05-02
Rated 2 out of 5 by from I make A LOT of traditional cheesecakes, so I was kind of worried about trying this one (since it... I make A LOT of traditional cheesecakes, so I was kind of worried about trying this one (since it contained pudding mix). I don't know what happened, but the batter was smooth UNTIL I added the pudding mix. Once I stirred in the mix, the batter became REALLY thick and lumpy. I thought that maybe it would smooth out in the oven, but it didn't. It looked awful. Don't know what I did wrong!?!?
Date published: 2006-01-13
Rated 4 out of 5 by from Alright, this recipe was good and we really enjoyed it, but I have a few points to make...1. Alright, this recipe was good and we really enjoyed it, but I have a few points to make...1. This is not a simple recipe. Lots of ingredients too! 2. I had to use my 10 inch springform b/c there is a LOT of batter and it is very thick 4. Because it was so thick, I could not prevent cracking, but it didnt' really matter b/c you cover it with cool whip 3. I could not find the strawberry cool whip ANYWHERE, so I used regular and instead of chocolate curls, I put fresh strawberries on top-and it was really good. I will make it again, but only if I am out to make an impression!
Date published: 2005-03-28
Rated 4 out of 5 by from I have made this recipe several years now for Easter. I have made this recipe several years now for Easter. It is always a hit. Other years I have used the Whats Cooking magazine. I thought the magazine had you adding the pudding mixes after the eggs. This year when I added the pudding mixes first, I had a more difficult time getting everything blended. The pudding mixes make the batter thick. Next year, I'm doing eggs and finally pudding. Always a great recipe either way!!!!
Date published: 2011-04-23
Rated 5 out of 5 by from This is the only cheesecake I have ever made, I make it for any and all functions. This is the only cheesecake I have ever made, I make it for any and all functions. I vary the puddings. When they had strawberry pudding I even used that. Cookies & Cream (with oreo cookie crust), Lemon, butterscotch, white choc., chocolate, but my all time favorite is...banana pudding with nilla wafer crust. It comes out perfect everytime. I love this recipe and my friends think that I am a cheesecake goddess ;)
Date published: 2006-08-26
Rated 5 out of 5 by from This turned out terrific! This turned out terrific! Even my very picky father liked it! One hint/suggestion for those of you who can't find Strawberry Cool Whip--buy regular cool whip and mix it with Yoplait Strawberry Whipped Yogurt (be sure to get the whipped kind so it's super creamy and fluffy) and stir it gently into the cool whip; be sure not to beat it too hard, or it will turn runny. Add a dash of red food coloring for more of a pink color, and it tastes and looks like the Strawberry Cool Whip mentioned in the receipe. No one will ever know the difference!
Date published: 2006-04-08
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