Creamy Lemon Pudding Cheesecake

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“This came from Kraft Food & Family. I have not tried this recipe just posting for safe keeping.”
1hr 20mins
1 cheesecake

Ingredients Nutrition

  • 1 14 cups crushed nilla wafers (about 40 wafers)
  • 34 cup sugar, plus 1 tbl (divided)
  • 3 tablespoons butter or 3 tablespoons margarine, melted
  • 32 ounces Philadelphia Cream Cheese, softened (4 - 8oz each)
  • 2 tablespoons flour
  • 2 tablespoons milk
  • 1 cup BREAKSTONE'S Sour Cream or 1 cup KNUDSEN Sour Cream
  • 4 eggs
  • 6 ounces jello lemon flavor instant pudding (2 - 4 serving size)
  • 1 cup cool whip strawberry whipped topping, thawed
  • white chocolate curls (optional)


  1. Preheat oven to 325. Mix wafer crumbs, 1 tablespoon of the sugar and butter; press firmly onto bottom of 9"-inch springform pan. Bake for 10 minutes.
  2. Beat cream cheese, remaining 3/4 cup sugar, flour and milk in large bowl with electric mixer on medium speed until just blended. Add sour cream; beat until just blended. Add eggs, 1 at a time, mixing on low speed after each addition until just blended. Stir in dry pudding mixes until just blended.
  3. Bake for 65 minutes to 75 minutes or until center is almost set. Run knife or metal spatula around side of pan to loosen cake; cool completely. Refrigerate 4 hours or overnight. Remove side of pan. Top cheesecake with whipped topping and white chocolate curls, if desired, just before serving. Store leftover cheesecake in refrigerator.

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