Lemon Pudding Cheesecake
Preparation Time: 30 minutes
Cooking Time: 1 hour 15 minutes
Total Time: 1 hour 45 minutes
Yield: 12 servings
Description:
This delightful Lemon Pudding Cheesecake is an elegant twist on traditional cheesecake recipes. It incorporates instant lemon pudding mix to create a tangy and creamy filling that pairs beautifully with a buttery vanilla wafer crust. Feel free to experiment with different flavors of instant pudding mix to create your own unique cheesecake variations. Enjoy it plain, or top with blueberry pie filling for an extra burst of flavor.
Ingredients:
For the Crust:
- 1 1/4 cups crushed vanilla wafers
- 1/4 cup sugar
- 1/2 cup melted butter
For the Filling:
- 3 (8-ounce) packages cream cheese, softened
- 3/4 cup sugar
- 1/4 cup all-purpose flour
- 1/2 cup milk
- 2 cups sour cream
- 2 large eggs
- 1 (3.4-ounce) package instant lemon pudding mix
Instructions:
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Preheat the Oven: Begin by preheating your oven to 325°F (163°C). This ensures that the oven reaches the right temperature for baking the cheesecake.
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Prepare the Crust: In a medium bowl, combine the crushed vanilla wafers with 1/4 cup of sugar and the melted butter. Stir until the mixture is well blended and the crumbs are evenly coated with butter.
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Press the Crust: Press the crumb mixture firmly into the bottom of a 9-inch springform pan. Use the back of a spoon or the bottom of a glass to ensure an even layer. Bake in the preheated oven for 10 minutes. Remove from the oven and set aside to cool slightly.
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Make the Filling: In a large mixing bowl, beat together the softened cream cheese, 3/4 cup of sugar, flour, and milk until the mixture is smooth and creamy.
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Add the Sour Cream: Mix in the sour cream until well combined.
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Incorporate the Eggs: Add the eggs, one at a time, beating well after each addition to ensure they are fully incorporated.
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Mix in the Pudding: Gently fold in the instant lemon pudding mix until just blended. Be careful not to overmix, as this can affect the texture of your cheesecake.
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Bake the Cheesecake: Pour the cheesecake filling over the pre-baked crust in the springform pan. Smooth the top with a spatula. Bake in the preheated oven for 1 hour and 5 to 15 minutes, or until the center of the cheesecake is set and the edges are lightly browned.
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Cool and Chill: Once baked, run a knife around the edge of the cheesecake to loosen it from the sides of the pan. Allow the cheesecake to cool completely at room temperature. After cooling, cover and refrigerate the cheesecake overnight to allow the flavors to meld and the texture to set properly.
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Remove from Pan: After chilling, carefully remove the sides of the springform pan.
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Serve: Keep the cheesecake refrigerated until ready to serve. It is delicious on its own, but you can also top it with blueberry pie filling or your favorite fruit topping if desired.
Nutrition Information (per serving):
- Calories: 466.5
- Fat: 34.4 g
- Saturated Fat: 19.2 g
- Cholesterol: 163.3 mg
- Sodium: 528.6 mg
- Carbohydrates: 34.2 g
- Fiber: 0 g
- Sugar: 16.7 g
- Protein: 7.2 g
Notes:
For a creative twist, experiment with other flavors of instant pudding mix to customize your cheesecake. Each variation offers a new take on this classic dessert.
Enjoy the creamy, tangy goodness of this Lemon Pudding Cheesecake, a delightful treat that’s sure to impress at any gathering or simply as a special dessert to enjoy at home! 🍰✨
