Lemon Pudding Cheesecake

9  Ratings
  • 15 min prep
  • 6 hr total
  • Makes 16 servings.

Got a big event coming up? Our NILLA Wafer-crusted lemony cheesecake with COOL WHIP will knock the socks off every guest. No one has to know how easy it was.

Lemon Pudding Cheesecake Recipe

Ingredients

  • 40 NILLA Wafers, crushed (about 1-1/3 cups)
  • 3/4 cup plus 1 Tbsp. sugar, divided
  • 3 Tbsp. butter or margarine, melted
  • 4 pkg.  (8 oz. each) brick cream cheese, softened
  • 2 Tbsp. flour
  • 2 Tbsp. milk
  • 1 cup sour cream
  • 2 pkg. (3.4 oz. each) lemon instant pudding mix
  • 4 eggs
  • 2 oz. white baking chocolate
  • 1 cup thawed COOL WHIP Whipped Topping

Instructions

  • 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 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; pour over crust.
  • 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. (See Tip.)
  • Top  cheesecake with COOL WHIP and chocolate curls just before serving.

Recipe Tips

Size-WiseEnjoy a serving of this indulgent cheesecake on special occasions.

NoteIf using a dark nonstick springform pan, reduce oven temperature to 300ºF.

How to Make Chocolate CurlsWarm 1 oz. chocolate by microwaving it on HIGH for a few seconds or just until you can smudge the chocolate with your thumb. Hold the piece steadily and draw a vegetable peeler slowly over flat bottom of chocolate, allowing a thin layer to curl as it is peeled off the bottom of the chocolate piece to make long, delicate curls. Or to make shorter curls, use the same technique using the narrow side of the chocolate piece.

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Nutrition Information

Makes 16 servings.

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