Lemon Pudding Cheesecake

Kraft Desserts
Lemon Pudding Cheesecake RecipesRecipe
Makes 16 servings


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40 NILLA Wafers, crushed (about 1 1/2 cups)
3/4 cup plus 1 Tbsp. sugar, divided
3 tablespoons butter or margarine, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
2 tablespoons flour
2 tablespoons milk
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
2 pkg. (3.4 oz. each) JELL-O Lemon Flavor Instant Pudding
4 eggs
2 squares BAKER'S White Chocolate
1 cup thawed COOL WHIP DIPS Strawberry Creme


Prep: 15 Minutes
Cook: 6 Hours

HEAT oven to 325° F.

MIX wafer crumbs, 1 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan. Bake 10 min.

BEAT cream cheese, remaining sugar, flour and milk with mixer until well blended. Add sour cream; mix well. Blend in dry pudding mixes. Add eggs, 1 at a time, mixing on low speed after each just until blended.

BAKE 1 hour 5 min. to 1 hour 15 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours. Meanwhile, prepare chocolate curls from white chocolate.

TOP cheesecake with COOL WHIP DIPS and chocolate curls just before serving.

Nutritional Information
Calories: 430
Total fat: 29 g
Saturated fat: 18 g
Cholesterol: 130 mg
Sodium: 470 mg
Carbohydrate: 35 g
Dietary Fiber: 0 g
Sugars: 28 g
Protein: 7 g
Vitamin A: 20% DV
Vitamin C: 0% DV
Calcium: 8% DV
Iron: 2% DV

Created date

February 2010