LEMON PUDDING CHEESECAKE Ingredients: 40 vanilla wafers, crushed (about 1 1/3 Cups) 3/4 Cup plus 1 Tablespoon sugar, divided 3 Tablespoon butter or margarine, melted 4 packages (8 ounces each) cream cheese, softened 2 Tablespoon flour 2 Tablespoons milk 1 Cup sour cream 2 packages (3.4 ounces each) lemon flavored Instant pudding 4 eggs 1 Cup thawed Cool Whip Directions: Preheat oven to 325 degrees. Mix together wafer crumbs, 1 Tablespoon sugar and butter. Press in the bottom of 9 inch spring form pan. Bake 10 minutes Beat together 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. Bake for 1 hour 5 minutes to 1 hour 15 minutes, or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours. Serve slices of cheesecake with a dollop of Cool Whip. VARIATIONS: If desired, garnish with white chocolate curls. To make them, just run a vegetable peeler over a bar of white chocolate.
Posted on: Sun, 11 Jan 2015 23:21:44 +0000
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