Best Creamy Lemon Pudding Cheesecake Recipes

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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

LEMON DREAM CHEESECAKE



Lemon Dream Cheesecake image

Light and creamy, this lemon cheesecake recipe is just the thing for a spring or summer day. -Bonnie Jost, Manitowoc, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 1h25m

Yield 16 servings.

Number Of Ingredients 14

2 cups graham cracker crumbs
6 tablespoons butter, melted
1/4 cup sugar
FILLING:
4 packages (8 ounces each) cream cheese, softened
1 cup sugar
1/2 cup heavy whipping cream
1/4 cup lemon juice
2 tablespoons all-purpose flour
1 tablespoon grated lemon zest
2-1/2 teaspoons vanilla extract
1 teaspoon lemon extract
10 drops yellow food coloring, optional
5 large eggs, lightly beaten

Steps:

  • Preheat oven to 325°. In a small bowl, combine cracker crumbs, butter and sugar. Press onto bottom and 2 in. up the inside of a greased 10-in. springform pan. Place pan on a baking sheet. Bake 10 minutes. Cool on a wire rack., In a large bowl, beat cream cheese and sugar until smooth. Beat in cream, lemon juice, flour, lemon zest, extracts and, if desired, food coloring. Add eggs; beat on low speed just until combined. Pour into crust. Return pan to baking sheet., Bake 55-65 minutes or until center is almost set. Cool on a wire rack 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour. Refrigerate overnight. Remove sides of pan.

Nutrition Facts : Calories 396 calories, Fat 29g fat (18g saturated fat), Cholesterol 150mg cholesterol, Sodium 286mg sodium, Carbohydrate 27g carbohydrate (19g sugars, Fiber 0 fiber), Protein 7g protein.

LEMON CHEESECAKE



Lemon Cheesecake image

A cookie-like crust brings this luscious Lemon Cheesecake recipe to a league of its own. The thick and sweet bottom layer is created by pressing lemon-infused cake mix into a 10-inch pan. A small portion of that lemony mix is then combined with cream cheese, sugar, lemon pudding and sour cream to create an extra dense and creamy cheesecake filling with a splash of citrus. Pipe some whipped topping onto the finished masterpiece after it's baked and cooled, and you'll have yourself a sunny dessert that tastes like a dream.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 6h50m

Yield 16

Number Of Ingredients 10

1 box Betty Crocker™ Super Moist™ yellow cake mix
1/4 cup vegetable oil
1 egg
1 teaspoon grated lemon peel
2 packages (8 oz each) cream cheese, softened
3/4 cup sugar
3 containers (3.5 oz each) lemon pudding (from 4-pack container)
1/2 cup sour cream
3 eggs
2 cups Cool Whip frozen whipped topping, thawed

Steps:

  • Heat oven to 300°F. Spray bottom and side of 10-inch springform pan with baking spray with flour. Wrap foil around outside of pan to catch drips. Reserve 1/4 cup of the cake mix; set aside. In large bowl, beat remaining cake mix, oil, 1 egg and lemon peel with electric mixer on low speed until crumbly. Press in bottom and 1 inch up side of pan.
  • In same large bowl, beat reserved cake mix, the cream cheese, sugar, pudding and sour cream on medium speed until smooth and creamy. Beat in 3 eggs, one at a time, until mixed. Pour over crust.
  • Bake 1 hour 20 minutes to 1 hour 35 minutes or until edges are set but center of cheesecake jiggles slightly when moved. Turn oven off; open oven door at least 4 inches. Leave cheesecake in oven 30 minutes longer.
  • Remove cheesecake from oven; place on cooling rack. Without releasing side of pan, run knife around edge of pan to loosen cheesecake. Cool in pan on cooling rack 30 minutes. Cover loosely; refrigerate 4 hours or overnight. Remove side of pan before serving. Pipe or spoon whipped topping around outside edge of cheesecake. Store covered in refrigerator.

Nutrition Facts : Fat 3 1/2, ServingSize 1 Serving, TransFat 0 g

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