Lemon Cheesecake Dessert

Name: Lemon Cheesecake Dessert
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 12 serving(s)
Ingredients: 2 cups graham cracker crumbs; 1/4 cup sugar; 1/2 cup butter, melted; 4 (8 ounce) packages cream cheese, softened; 1 1/4 cups sugar; 1 (3 ounce) package lemon gelatin; 1 teaspoon lemon extract; 5 eggs, lightly beaten; 1 (3 ounce) package cook-and-serve lemon pudding mix; 1/4 cup sugar; 2 1/2 cups cold water

Submitted by Courtly

""Everyone will know spring is here when you serve these bright yellow squares. Cool and refreshing, this dessert cuts easily and keeps for several days in the fridge." From taste of home. Chilling time not included."

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Ready In:: 55mins
Ingredients:: 11
Serves:: 12

ingredients

2 cups graham cracker crumbs
¹⁄₄ cup sugar
¹⁄₂ cup butter, melted
Filling
4 (8 ounce) packages cream cheese, softened
1 ¹⁄₄ cups sugar
1 (3 ounce) package lemon gelatin
1 teaspoon lemon extract
5 eggs, lightly beaten
Lemon Sauce
1 (3 ounce) package cook-and-serve lemon pudding mix
¹⁄₄ cup sugar
2 ¹⁄₂ cups cold water

directions

In a small bowl, combine cracker crumbs, sugar and butter. Press onto the bottom and 1 inch up the sides of a greased 13 x 9 x 2 inch baking dish. Refrigerate.
In a large mixing 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.