Comida Kraft
Recipe Box

Lemon Pudding Cheesecake

(183) 156 Reviews
Prep Time
Total Time

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.


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.


  • 16 servings

Nutritional Information

Serving Size 16 servings
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

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  • Rachelknott |

    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!

  • cookiebaker624 |

    This is such a hit whenever I make it. Always a request. My husband who doesn't eat cheesecake loves this!! I just recently changed up the recipe and found pumpkin pudding mix. I then used gingersnaps for the crust. My co-workers loved it.

  • gr8suv |

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