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Lemon Pudding Cheesecake


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  • 1 1/2 cups crushed Nilla Vanilla Wafers (about 40
  • wafers)
  • 3/4 cups plus 1 tablespoon white sugar, divided
  • 2 tablespoons butter or margarine, melted
  • 4 packages (250g each) cream cheese,
  • softened
  • 2 tablespoons flour
  • 2 tablespoons milk
  • 1 cup sour cream
  • 4 eggs
  • 2 packages (4 serving size each) Lemon
  • Instant Pudding
  • 1 cup Cool Whip
  • Lemon slices (optional)



Step 1

Preheat oven to 325. Mix wafer crumbs, 1 tablespoon of the sugar and the butter. Press firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes.

Beat cream cheese, remaining ¾ cup of sugar, flour and milk in large bowl with electric mixer on medium speed until just blended. Add sour cream. Bueat until just blended. Add eggs, one at a time, mixing on low speed after each addition until just blended. Stir in dry pudding mixes until just blended.

Bake for 1 hour 5 minutes to 1 hour 15 minutes or until center is almost set. Run knife or metal spatula around the side of the pan to loosen the cake. Cool completely. Refrigerate 4 hours or overnight. Remove the side of the pan. Top cheesecake with Cool Whip and lemon slices just before serving.

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