LEMON PUDDING CHEESECAKE

Lemon Pudding Cheesecake image

Got a big event coming up? This cheesecake, made with lemon flavor pudding mix and white chocolate, is a guaranteed crowd-pleaser.

Provided by My Food and Family

Categories Home

Time 6h30m

Yield 16 servings

Number Of Ingredients 11

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Ingredients

40 vanilla wafers, crushed (about 1-1/3 cups)
3/4 cup plus 1 Tbsp. sugar, divided
3 Tbsp. butter or margarine, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
2 Tbsp. flour
2 Tbsp. milk
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
2 pkg. (3.4 oz. each) JELL-O Lemon Flavor Instant Pudding
4 eggs
2 oz. BAKER'S White Chocolate
1 cup thawed COOL WHIP Whipped Topping

Steps:

Heat oven to 325°F.
Mix wafer crumbs, 1 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan. Bake 10 min.
Beat cream cheese, remaining sugar, flour and milk with mixer until blended. Add sour cream; mix well. Blend in dry pudding mixes. Add eggs, 1 at a time, mixing on low speed after each just until blended; pour over crust.
Bake 1 hour 5 min. to 1 hour 15 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours. Meanwhile, prepare chocolate curls from white chocolate. (See tip.)
Top cheesecake with COOL WHIP and chocolate curls just before serving.

Nutrition Facts : Calories 400, Fat 29 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 140 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 6 g