Lemon Pudding Cheesecake

Name: Lemon Pudding Cheesecake
Prep time: 15 min
Total time: 360 min
Yield: 16
Ingredients: 40 NILLA Wafers, crushed (about 1-1/3 cups); ¾ cup sugar, divided; 3 Tbsp. butter or margarine, melted; 4 pkg. brick cream cheese, softened; 2 Tbsp. flour; 2 Tbsp. milk; 1 cup sour cream; 2 pkg. lemon instant pudding mix; 4 eggs; 2 oz. white baking chocolate; 1 cup frozen whipped topping

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

Let's whip it up

Prep time:

0 min

Total time:

0 min

Servings:

Ingredient list

40 NILLA Wafers, crushed (about 1-1/3 cups)
¾ 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 frozen whipped topping

Nutrition factsNutrition information

Recipe Tips

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 whipped topping and chocolate curls just before serving.