Lemon Pudding Cheesecake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
40 Vanilla Wafers1 TBL sugar3 TBL butter or margarine (melted)4 packages (8oz) Neufchatel Cheese (softened)3/4 cup sugar1 cup Light Sour Cream4 eggs2 packages (3.4 oz) Lemon Instant Pudding & Pie Filling1 cup Light Whipped Topping
heat oven to 325F. Combine the vanilla wafers, 1 tbl sugar & melted butter in a food processor bowl & process for 10 seconds. Press wafer crust mixture into the bottom of a 9 inch springform pan. Bake the crust on the center rack for 10 mins. Set aside to cool.
Combine the cream cheese & sugar in a clean food processor bowl and process until just blended-about 10 seconds. Add the sour cream, eggs and pudding and process until just blended-about 15 seconds.
Pour the cheesecake batter into the prepared crust and bake on the center oven rack for 55 mins or until the center is almost set (jiggles a little). Run a knife along the side of the pan to loosen the cake. Cool the cake completely and then refrigerate for 4 hours or overnight. or 1 1/2 hrs in the freezer.
Remove cake from springform pan and place on serving platter. Top with whipped topping before serving.
Serving Size: Makes 16 servings
Combine the cream cheese & sugar in a clean food processor bowl and process until just blended-about 10 seconds. Add the sour cream, eggs and pudding and process until just blended-about 15 seconds.
Pour the cheesecake batter into the prepared crust and bake on the center oven rack for 55 mins or until the center is almost set (jiggles a little). Run a knife along the side of the pan to loosen the cake. Cool the cake completely and then refrigerate for 4 hours or overnight. or 1 1/2 hrs in the freezer.
Remove cake from springform pan and place on serving platter. Top with whipped topping before serving.
Serving Size: Makes 16 servings
Nutritional Info Amount Per Serving
- Calories: 369.9
- Total Fat: 22.0 g
- Cholesterol: 101.4 mg
- Sodium: 454.8 mg
- Total Carbs: 36.3 g
- Dietary Fiber: 0.3 g
- Protein: 8.5 g
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