Lemon Pudding Cheesecake

Kraftfoods
Photo by Beth U.

PREP TIME

15

minutes

TOTAL TIME

21

minutes

SERVINGS

16

servings

PREP TIME

15

minutes

TOTAL TIME

21

minutes

SERVINGS

16

servings

Ingredients

  • 40

    NILLA Wafers, crushed (about 1-1/2 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

Directions

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 well 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. 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.

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