Lemon Pudding Cheesecake
Nutritional Info
- Servings Per Recipe: 16
- 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
View full nutritional breakdown of Lemon Pudding Cheesecake calories by ingredient
Number of Servings: 16
Ingredients
-
40 Vanilla Wafers
1 TBL sugar
3 TBL butter or margarine (melted)
4 packages (8oz) Neufchatel Cheese (softened)
3/4 cup sugar
1 cup Light Sour Cream
4 eggs
2 packages (3.4 oz) Lemon Instant Pudding & Pie Filling
1 cup Light Whipped Topping
Tips
I added some melted blueberry jam to the top after it was cooled just before serving. Top with fresh blueberries.
Directions
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