Creamy Lemon Pudding Cheesecake Recipes

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CREAMY LEMON PUDDING CHEESECAKE



Creamy Lemon Pudding Cheesecake image

Make and share this Creamy Lemon Pudding Cheesecake recipe from Food.com.

Provided by internetnut

Categories     Cheesecake

Time 1h20m

Yield 1 cheesecake, 16 serving(s)

Number Of Ingredients 11

1 1/4 cups crushed nilla wafers (about 40 wafers)
3/4 cup sugar, plus 1 tbl (divided)
3 tablespoons butter or 3 tablespoons margarine, melted
32 ounces Philadelphia Cream Cheese, softened (4 - 8oz each)
2 tablespoons flour
2 tablespoons milk
1 cup BREAKSTONE'S Sour Cream or 1 cup KNUDSEN Sour Cream
4 eggs
6 ounces jello lemon flavor instant pudding (2 - 4 serving size)
1 cup cool whip strawberry whipped topping, thawed
white chocolate curls (optional)

Steps:

  • Preheat oven to 325. Mix wafer crumbs, 1 tablespoon of the sugar and butter; press firmly onto bottom of 9"-inch springform pan. Bake for 10 minutes.
  • Beat cream cheese, remaining 3/4 cup sugar, flour and milk in large bowl with electric mixer on medium speed until just blended. Add sour cream; beat until just blended. Add eggs, 1 at a time, mixing on low speed after each addition until just blended. Stir in dry pudding mixes until just blended.
  • Bake for 65 minutes to 75 minutes or until center is almost set. Run knife or metal spatula around side of pan to loosen cake; cool completely. Refrigerate 4 hours or overnight. Remove side of pan. Top cheesecake with whipped topping and white chocolate curls, if desired, just before serving. Store leftover cheesecake in refrigerator.

LEMON PUDDING CHEESECAKE



Lemon Pudding Cheesecake image

This cheesecake is a little different. It uses instant lemon pudding mix. I think different flavors of pudding mix could be substituted. Let me know if you do.

Provided by barbacious

Categories     Cheesecake

Time 1h45m

Yield 12 serving(s)

Number Of Ingredients 10

1 1/4 cups crushed vanilla wafers
1 tablespoon sugar
3 tablespoons butter, melted
3/4 cup sugar
32 ounces cream cheese, softened
2 tablespoons flour
2 tablespoons milk
1 cup sour cream
4 eggs
2 (3 1/2 ounce) packages instant lemon pudding mix

Steps:

  • Preheat oven to 325.
  • Mix crushed vanilla wafers, 1 tbsp.
  • sugar and melted butter.
  • Press into the bottom of a 9 inch spring form pan and bake 10 minutes.
  • Beat cream cheese, 3/4 cup sugar, flour and milk in a large bowl.
  • Add sour cream and min.
  • Add eggs one at a time.
  • Mix in dry pudding just until blended.
  • Bake one hour and 5-15 minutes until center of cheesecake is set.
  • Run a knive around the edge of the pan.
  • Let cool then refrigerate overnight.
  • Remove sides of pan.
  • Keep refrigerated.
  • (Blueberry pie filling sounds like a good topping but it is good plain).

Nutrition Facts : Calories 466.5, Fat 34.4, SaturatedFat 19.2, Cholesterol 163.3, Sodium 528.6, Carbohydrate 34.2, Sugar 16.7, Protein 7.2

CREAMY LEMON CHEESECAKE



Creamy Lemon Cheesecake image

This recipe I tweeked from a couple of recipes that I have tried.My hubby says it is the best cheesecake I've made yet.Creamy like a pie,but holds together like a cheesecake.

Provided by race68camero

Categories     Cheesecake

Time 30m

Yield 1 Pie, 8 serving(s)

Number Of Ingredients 5

16 ounces cream cheese (Room temp)
1 (15 ounce) can condensed milk
4 large lemons (Freshly squeezed)
2 eggs (Room temp)
1 graham cracker pie crust (already made is easiest)

Steps:

  • Preheat oven 325 degrees.
  • Squeeze juice of lemons and set aside.Have cream cheese @ room temperature.
  • Mix cream cheese till creamy with mixer.
  • Add sweetened condensed milk a little at a time, until smooth and creamy.
  • Pour in fresh squeezed lemon juice and mix to smooth consistency.
  • Add both eggs and continue to blend till smooth again.
  • Pour into pie crust.
  • Bake in oven @ 325 degrees for 15-20 min.Remove from oven and cool for 20 minute.
  • Once cool put in fridge for 4+hours,then ENJOY a piece of sheer Bliss.

Nutrition Facts : Calories 556.3, Fat 33.5, SaturatedFat 17.5, Cholesterol 134.5, Sodium 429.6, Carbohydrate 57.6, Fiber 3, Sugar 42.5, Protein 12.2

CREAMY LEMON CHEESECAKE



Creamy Lemon Cheesecake image

My friend Gwen gave me this creamy, lip-smacking recipe, and it's been a crowd-pleaser at my house ever since. The homemade lemon curd on top adds a tart, special touch! The cake can also be made in three store-bought graham cracker pie shells. -Anne Henry, Toronto, Ontario

Provided by Taste of Home

Categories     Desserts

Time 1h25m

Yield 16 servings.

Number Of Ingredients 20

1 cup graham cracker crumbs
2 tablespoons butter, melted
FILLING:
2 packages (8 ounces each) reduced-fat cream cheese
1 package (8 ounces) fat-free cream cheese
1-1/3 cups sugar
1/3 cup lemon juice
1 tablespoon grated lemon zest
3 large eggs, lightly beaten
TOPPINGS:
1 cup reduced-fat sour cream
4 teaspoons plus 1/2 cup sugar, divided
1 teaspoon vanilla extract
4-1/2 teaspoons cornstarch
1/4 teaspoon salt
3/4 cup water
1 large egg yolk, beaten
1/3 cup lemon juice
1 tablespoon butter
2 teaspoons grated lemon zest

Steps:

  • Place a 9-in. springform pan coated with cooking spray on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan., In a small bowl, combine cracker crumbs and butter. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake at 325° until set, 6-9 minutes. Cool on a wire rack., In a large bowl, beat cream cheeses and sugar until smooth. Beat in lemon juice and zest. Add eggs; beat on low speed just until combined. Pour over crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan., Bake at 325° until center is almost set, 40-45 minutes. Let stand for 5 minutes. Combine the sour cream, 4 teaspoons sugar and vanilla; spread over top of cheesecake. Bake 10 minutes longer., Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer., In a small heavy saucepan, combine the cornstarch, salt and remaining sugar. Stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat., Stir a small amount of hot mixture into egg yolk; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in the lemon juice, butter and lemon zest. Cool to room temperature without stirring., Spread over cheesecake. Refrigerate overnight. Remove sides of pan.

Nutrition Facts : Calories 260 calories, Fat 11g fat (7g saturated fat), Cholesterol 84mg cholesterol, Sodium 305mg sodium, Carbohydrate 33g carbohydrate (28g sugars, Fiber 0 fiber), Protein 8g protein.

CREAMY LEMON CHEESECAKE



Creamy Lemon Cheesecake image

This is a great no bake cheesecake that's easy to make and perfect on those hot summer days. This cheesecake is light and creamy with a balanced tart/sweet flavor. This cheesecake perfect for picnics, holidays, donations, potlucks or any social events... using the Keebler Ready Crust Graham Cracker; you'll NEVER have to worry about losing or forgetting your cherished pie plate!!

Provided by Cyann D.

Categories     Low Protein

Time 10m

Yield 6-8 serving(s)

Number Of Ingredients 8

16 ounces Philadelphia Cream Cheese, at room temperature
1 medium lemon, minced rind
1 medium lemon juice
1/4 cup confectioners' sugar
16 ounces kraft Cool Whip
21 ounces comstock original country cherry pie filling
1 teaspoon almond extract
9 ounces keebler graham cracker pie crust

Steps:

  • In a mixer bowl, cream the cream cheese until light and creamy.
  • Add the confectioner's sugar, lemon peel, and lemon juice, cream together. For about 3 minutes. Scraping the bowl, adding Cool Whip. Mix on high for 1-2 minutes more. Pour cheese filling into piecrust and refrigerate 2 hours to firm.
  • In a small bowl, mix the cherry pie filling with the almond extract, mixing well.
  • Remove from the refrigerator and add prepared pie cherry pie filling over top, returning to refrigerator until served. Yields: 8 servings.
  • Note: I usually add 1 teaspoons almond extract and 2 -3 tablespoons sifted confectioner's sugar; depending on the brand of cherry pie filling I bought.

Nutrition Facts : Calories 847, Fat 55.6, SaturatedFat 33.3, Cholesterol 83.3, Sodium 520.3, Carbohydrate 82.2, Fiber 1.5, Sugar 41.4, Protein 7.7

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