Creamy Lemon Pudding Cheesecake Recipes
LEMON PUDDING CHEESECAKE
This cheesecake is a little different. It uses instant lemon pudding mix. I think different flavors of pudding mix could be substituted. Let me know if you do.
Provided by barbacious
Categories Cheesecake
Time 1h45m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 325.
- Mix crushed vanilla wafers, 1 tbsp.
- sugar and melted butter.
- Press into the bottom of a 9 inch spring form pan and bake 10 minutes.
- Beat cream cheese, 3/4 cup sugar, flour and milk in a large bowl.
- Add sour cream and min.
- Add eggs one at a time.
- Mix in dry pudding just until blended.
- Bake one hour and 5-15 minutes until center of cheesecake is set.
- Run a knive around the edge of the pan.
- Let cool then refrigerate overnight.
- Remove sides of pan.
- Keep refrigerated.
- (Blueberry pie filling sounds like a good topping but it is good plain).
Nutrition Facts : Calories 466.5, Fat 34.4, SaturatedFat 19.2, Cholesterol 163.3, Sodium 528.6, Carbohydrate 34.2, Sugar 16.7, Protein 7.2
CREAMY LEMON PUDDING CHEESECAKE
Make and share this Creamy Lemon Pudding Cheesecake recipe from Food.com.
Provided by internetnut
Categories Cheesecake
Time 1h20m
Yield 1 cheesecake, 16 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 325. Mix wafer crumbs, 1 tablespoon of the sugar and butter; press firmly onto bottom of 9"-inch springform pan. Bake for 10 minutes.
- Beat cream cheese, remaining 3/4 cup sugar, flour and milk in large bowl with electric mixer on medium speed until just blended. Add sour cream; beat until just blended. Add eggs, 1 at a time, mixing on low speed after each addition until just blended. Stir in dry pudding mixes until just blended.
- Bake for 65 minutes to 75 minutes or until center is almost set. Run knife or metal spatula around side of pan to loosen cake; cool completely. Refrigerate 4 hours or overnight. Remove side of pan. Top cheesecake with whipped topping and white chocolate curls, if desired, just before serving. Store leftover cheesecake in refrigerator.
CREAMY LEMON CHEESECAKE
This recipe I tweeked from a couple of recipes that I have tried.My hubby says it is the best cheesecake I've made yet.Creamy like a pie,but holds together like a cheesecake.
Provided by race68camero
Categories Cheesecake
Time 30m
Yield 1 Pie, 8 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven 325 degrees.
- Squeeze juice of lemons and set aside.Have cream cheese @ room temperature.
- Mix cream cheese till creamy with mixer.
- Add sweetened condensed milk a little at a time, until smooth and creamy.
- Pour in fresh squeezed lemon juice and mix to smooth consistency.
- Add both eggs and continue to blend till smooth again.
- Pour into pie crust.
- Bake in oven @ 325 degrees for 15-20 min.Remove from oven and cool for 20 minute.
- Once cool put in fridge for 4+hours,then ENJOY a piece of sheer Bliss.
Nutrition Facts : Calories 556.3, Fat 33.5, SaturatedFat 17.5, Cholesterol 134.5, Sodium 429.6, Carbohydrate 57.6, Fiber 3, Sugar 42.5, Protein 12.2
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