Lemon Pudding Cheesecake

By KraftKitchensExpert

Ingredients

• 1-1/2 cups crushed NILLA Wafers (about 40 wafers)
• 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
• 4 eggs
• 2 pkg. (4-serving size each) JELL-O Lemon Flavor Instant Pudding
• 1 cup thawed COOL WHIP Strawberry Whipped Topping or COOL WHIP Whipped Topping
• 2 squares BAKER'S White Chocolate

Details

Servings 16
Adapted from kraftfoods.com

Preparation

Step 1

PREHEAT oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan). Mix wafer crumbs, 1 Tbsp. of the sugar and the butter; press firmly onto bottom of pan. Bake 10 min.

BEAT cream cheese, remaining 3/4 cup sugar, the flour and milk in large bowl with electric mixer until well blended. Add sour cream; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. Stir in dry pudding mixes until well blended.

BAKE 1 hour 5 min. to 1 hour 15 min. or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool completely. Refrigerate 4 hours or overnight. Meanwhile, prepare chocolate curls from white chocolate. (See Tip.) Remove rim of pan when ready to serve. Top cheesecake with whipped topping and chocolate curls. Store leftovers in refrigerator.

*Kraft Kitchens Tips*

Size-Wise:
Enjoy a serving of this indulgent cheesecake on special occasions.

How to Make Chocolate Curls:
Melt chocolate as directed on package. Spread with spatula into very thin layer on baking sheet. Refrigerate 10 minutes or until firm but still pliable. To make curls, push a metal spatula firmly along the baking sheet, under the chocolate, so the chocolate curls as it is pushed. (If chocolate is too firm to curl, let stand a few minutes at room temperature; refrigerate again if it becomes too soft.) Use toothpick to carefully place chocolate curls on wax paper-covered tray. Refrigerate 15 minutes or until firm. Use toothpick to arrange curls on dessert.

Variation - Dulce Du Leche Cheesecake:
Prepare as directed, omitting whipped topping and strawberries and using JELL-O Butterscotch Flavor Instant Pudding. Top with 1/4 cup toasted chopped PLANTERS Pecans and 1/4 cup caramel ice cream topping just before serving.

Nutrition Information Per Serving:
430 calories, 29g total fat, 18g saturated fat, 130mg cholesterol, 470mg sodium, 35g carbohydrate, 0g dietary fiber, 28g sugars, 7g protein, 20%DV vitamin A, 0%DV vitamin C, 8%DV calcium, 2%DV iron