Lemon Cheesecake Dessert

By lewolfe50

Ingredients

• FILLING:
• 2 cups graham cracker crumbs
• 1/4 cup sugar
• 1/2 cup butter, melted
• 4 packages (8 ounces each) cream cheese, softened
• 1-1/4 cups sugar
• 1 package (3 ounces) lemon gelatin
• 1 teaspoon lemon extract
• 5 eggs, lightly beaten
• LEMON SAUCE:
• 1 package (2.9 ounces) cook-and-serve lemon pudding mix
• 1/4 cup sugar
• 2-1/2 cups cold water

Details

Servings 12
Adapted from tasteofhome.com

Preparation

Step 1

In a small bowl, combine cracker crumbs, sugar and butter. Press onto the bottom and 1 in. up the sides of a greased 13-in. x 9-in. baking dish. Refrigerate.
In a large bowl, beat cream cheese and sugar until smooth. Add dry gelatin and lemon extract; beat 3 minutes longer. Add eggs; beat on low speed just until combined. Pour into crust.
Bake at 325° for 30-40 minutes or until center is almost set. Cool on a wire rack for 1 hour. Cover and refrigerate overnight.
In a small saucepan, combine pudding mix and sugar. Gradually stir in water. Cook and stir over medium heat until mixture comes to a boil. Cook and stir 1-2 minutes longer or until thickened. Transfer to a bowl. Cover surface with waxed paper; refrigerate until chilled. Serve with dessert. Yield: 12 servings (2 cups sauce).