Lemon Pudding Cheesecake

Name: Lemon Pudding Cheesecake
Prep time: 15 min
Total time: 360 min
Yield: 16
Ingredients: 40 NILLA Wafers, crushed (about 1-1/3 cups); ¾ cup sugar, divided; 3 Tbsp. butter or margarine, melted; 4 pkg. brick cream cheese, softened; 2 Tbsp. flour; 2 Tbsp. milk; 1 cup sour cream; 2 pkg. lemon instant pudding mix; 4 eggs; 2 oz. white baking chocolate; 1 cup frozen whipped topping

Got a big event coming up? Our NILLA Wafer-crusted lemony cheesecake with whipped topping will knock the socks off every guest. No one has to know how easy it was.

Prep time:

0 min

Total time:

0 h

Servings:

Makes 16 servings.

Ingredient list

40 NILLA Wafers, crushed (about 1-1/3 cups)
¾ cup plus 1 Tbsp. sugar, divided
3 Tbsp. butter or margarine, melted
4 pkg. (8 oz. each) brick cream cheese, softened
2 Tbsp. flour
2 Tbsp. milk
1 cup sour cream
2 pkg. (3.4 oz. each) lemon instant pudding mix
4 eggs
2 oz. white baking chocolate
1 cup thawed frozen whipped topping

Directions

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 4 hours. Meanwhile, prepare chocolate curls from white chocolate. (See Tip.)

Top cheesecake with whipped topping and chocolate curls just before serving.

Recipe Tips

Size-Wise
Enjoy a serving of this indulgent cheesecake on special occasions.
Note
If using a dark nonstick springform pan, reduce oven temperature to 300ºF.
How to Make Chocolate Curls
Warm 1 oz. chocolate by microwaving it on HIGH for a few seconds or just until you can smudge the chocolate with your thumb. Hold the piece steadily and draw a vegetable peeler slowly over flat bottom of chocolate, allowing a thin layer to curl as it is peeled off the bottom of the chocolate piece to make long, delicate curls. Or to make shorter curls, use the same technique using the narrow side of the chocolate piece.