Ingredients for Lemon Pudding Cheesecake
- 1 ½ cups vanilla wafers, crushed
- Sugar
- Butter
- 16 ounces (two 8 ounce packages) cream cheese
- 2 tablespoons all-purpose flour
- ¼ cup milk
- 1 cup sour cream
- 2 large eggs
- Instant Lemon Pudding Mix
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How to Make Lemon Pudding Cheesecake
- Preheat oven to 325°F (160°C).
- Crush 1 ½ cups vanilla wafers into fine crumbs.
- In a medium bowl, combine the crushed wafers, 1 tablespoon granulated sugar, and 4 tablespoons (½ stick) melted unsalted butter. Mix until well combined.
- Press the crumb mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes.
- In a large bowl, beat 16 ounces (two 8 ounce packages) cream cheese until smooth and creamy.
- Gradually add ¾ cup granulated sugar, beating until well combined.
- Add 2 tablespoons all-purpose flour and ¼ cup milk. Beat until smooth.
- Stir in 1 cup sour cream and 1 teaspoon vanilla extract.
- Add 2 large eggs one at a time, mixing well after each addition.
- Add 1 (3.4 ounce) box instant lemon pudding mix and mix until just combined. Do not overmix.
- Pour the batter over the prepared crust.
- Bake for 1 hour and 5-15 minutes, or until the center is set and the edges are lightly golden brown. A toothpick inserted into the center should come out with a few moist crumbs attached.
- Let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
- Run a thin knife around the edge of the pan to loosen the cheesecake.
- Let cool completely on a wire rack, then refrigerate overnight for optimal flavor and texture.
- Remove the sides of the springform pan before serving.
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
66g
Fat
96g
Carbs
11g
