Monday, October 27, 2008

Creamy Lemon Pudding Cheesecake

1 1/4 cups crushed Nilla wafers (about 40 wafers)
3/4 cup plus 1 Tbsp sugar, divided
3 Tbsp butter, melted

4 pkg (8 oz each) cream cheese, softened
2 Tbsp flour
2 Tbsp milk
1 cup sour cream
4 eggs
2 pkg (4-serving size) Jell-O Lemon Flavor instant pudding

Mix wafer crumbs, 1 Tbsp of the sugar, and the butter. Press firmly onto bottom of 9-inch springform pan. Bake for 10 minutes at 325.

Beat cream cheese, remaining 3/4 cup sugar, flour, and milk in large bowl with electric mixer. Add sour cream. Add eggs, 1 at a time, mixing on low spweed after each addition until just blended. Stir in dry pudding mixes until just blended.

Pour into pan. Bake for 1 hr 5 minutes to 1 hr 15 minutes or until center is almost set. After cooling completely, run knife around side of pan to loosen cake. Refrigerate 4 hours or overnight. Remove side of pan. When serving, if desired, top cheesecake with whipped topping (strawberry flavor is good) and white chocolate curls. Store leftover cheesecake in the fridge.

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