Creamy Lemon Pudding Cheesecake
I made this earlier this week for a BBQ. Fantastic doesn't begin to describe it. I used light cream cheese and went with vanilla instead of lemon. I also added a splash of vanilla extract. SO yummy! I'm making it again next week; this time with chocolate!
1-1/2 cups crushed Nilla Vanilla Wafers (about 40 wafers) I used graham crumbs
3/4 cup plus 1 Tbsp. sugar, divided
3 Tbsp. Butter or margarine, melted
4 pkg. (250g each) Brick Cream Cheese, softened
2 Tbsp. Flour
2 Tbsp. Milk
1 cup Sour cream
2 pkg. (4-serving size each) Lemon Instant Pudding
1 cup whip cream
Lemon slices (optional)
PREHEAT oven to 325°F. Mix wafer crumbs, 1 Tbsp. of the sugar and butter; press firmly onto bottom of 9-inch springform pan. Bake 10 min.
BEAT cream cheese, remaining 3/4 cup sugar, flour and milk in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Add dry pudding mixes; mix well.
BAKE 1 hour 5 min. to 1 hour 15 min. or until centre 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 whip cream and lemon slices, if desired, just before serving. Store leftover cheesecake in refrigerator.
Prepare as directed, omitting whipped topping and strawberries and using Butterscotch Instant Pudding. Top with 1/4 cup chopped toasted pecans and 1/4 cup caramel ice cream topping just before serving.