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Lemon Pudding Cheesecake

Prep time 15 mins
Cook time 6 hrs
Yield Makes 16 servings


  • 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

How to Make It

  1. 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