Lemon Pudding Cheesecake

“This cheesecake is a little different. It uses instant lemon pudding mix. I think different flavors of pudding mix could be substituted. Let me know if you do.”
READY IN:
1hr 45mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 325.
  2. Mix crushed vanilla wafers, 1 tbsp.
  3. sugar and melted butter.
  4. Press into the bottom of a 9 inch spring form pan and bake 10 minutes.
  5. Beat cream cheese, 3/4 cup sugar, flour and milk in a large bowl.
  6. Add sour cream and min.
  7. Add eggs one at a time.
  8. Mix in dry pudding just until blended.
  9. Bake one hour and 5-15 minutes until center of cheesecake is set.
  10. Run a knive around the edge of the pan.
  11. Let cool then refrigerate overnight.
  12. Remove sides of pan.
  13. Keep refrigerated.
  14. (Blueberry pie filling sounds like a good topping but it is good plain).

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