Lemon Pudding Cheesecake

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:

0

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 egg s
  • 2 oz. white baking chocolate
  • 1 cup thawed frozen whipped topping

Nutrition facts

Recipe Tips

1

Heat oven to 325°F.

2

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

3

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.

4

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.)

5

Top cheesecake with whipped topping and chocolate curls just before serving.