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Lemon Pudding Cheesecake

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Lemon Pudding Cheesecake is a lemon sweet cheesecake. Wonderfully refreshing on those hot summer days.

Lemon Pudding Cheesecake Recipe



1 1/2 cups finely crushed Nilla wafer cookies

3 tablespoons melted butter

1 tablespoon sugar


Pre-heat your oven to 325F if you are using a 9 inch silver spring-form pan. Or pre-heat your oven to 300F if you are using a dark non-stick spring-form pan.

Mix the finely crushed Nilla wafer cookies, with the melted butter and sugar until fully blended.

Place the crumb mixture into the bottom of your spring-form pan. Press the crumb evenly to line the bottom of the baking pan to form the crust.

Place the baking pan in the pre-heated oven for 10 minutes.

Remove the spring-form pan from the oven and allow to cool while you prepare the filling.



4 - 8 ounce packages of cream cheese at room temperature

3/4 cup of sugar

2 tablespoons all-purpose flour

4 eggs

2 tablespoons milk

1 cup sour cream

2 packages (4 serving size) Lemon flavour instant pudding mix

Fresh lemon slices for garnish


In a large size mixing bowl beat the room temperature cream cheese on medium speed until it is creamy smooth.

Continue beat the cream cheese and slowly add the sugar. Once all of the sugar has been incorporated; add the flour and milk. Beat until very well blended.

Add the sour cream and continue to mix until blended.

On low speed add the eggs one at a time and beat just until blended. Do not over-beat.

Gently stir in the lemon flavoured instant pudding mixes.

Spoon the filling over the cooled crust.

Place the spring-form pan into the pre-heated oven and bake for 1 hour and 5 minutes to 1 hour and 15 minutes or until the center is almost set.

Remove the baking pan from the oven and run a spatula or knife around the spring-form pan to loosen the cheesecake.

Place the spring-form pan onto a wire rack to cool completely.

Place in the refrigerator for at least 4 hours or overnight to set.

When you are ready to serve your cheesecake remove the spring-form pan from the refrigerator and lift the outer ring from the spring-form pan.

Cover the top of the cheesecake with the thawed cool whip topping.

Cut into desired slices place fresh lemon slices onto the top of your cheesecake and serve.

Lemon Pudding Cheesecake freezes very well. Freeze individually or in slabs. Wrap well in plastic wrap and place in the freezer. To thaw remove the cheesecake from the freezer and allow to sit at room temperature for 15 minutes.

This cheesecake is perfect for the lemon lover in your house.


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