Lemon Pudding Cheesecake

By BobN

Ingredients

• 40 Vanilla Wafers
• 1 Tbsp. Sugar or Sugar Replacement (Splenda® or Equal Spoonable™)
• 3 Tbsp. Butter or Margarine, melted
• 4 packages (8 oz.) Cream Cheese; regular or fat free
• 3/4 cup Sugar or Sugar Replacement (Splenda® or Equal Spoonable™)
• 1 cup Sour Cream; regular or fat free
• 4 Eggs
• 2 packages (3.4 oz.) Lemon Instant Pudding & Pie Filling; regular or Sugar Free Vanilla Pudding
• 1 cup Whipped Topping; regular or light, thawed

Details

Adapted from heb.com

Preparation

Step 1

Heat oven to 325F.Combine the vanilla wafers, sugar and melted butter in a food processor bowl and process for 10 seconds. Press wafer crust mixture (using bottom of measuring cup) into the bottom of a 9-inch springform pan. Bake the crust on the center oven rack for 10 minutes. Set aside and cool.




Combine the cream cheese and sugar in a clean food processor bowl and process for 10 seconds until just blended. Add the sour cream, eggs and pudding mix and process for 15 seconds until just blended.




Pour the cheesecake batter into the prepared crust and bake on the center oven rack for 55 minutes or until the center is almost set (jiggles a little). Run a knife along the side of the pan to loosen the cake. Cool the cheesecake completely and then refrigerate for 4 hours (speed method: 1 1/2 hours in freezer) or overnight.




Remove cake from springform pan and place on serving platter. Top the cake with whipped topping before serving