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Lemon Pudding Cheesecake




Source of Recipe


kraft






List of Ingredients



• 1 1/2 cups crushed vanilla wafers (about 40)
  
• 3/4 cup plus 1 T sugar, divided
  
• 3 T butter, melted
  
• 4 pkgs (8 oz each) cream cheese, softened
  
• 2 T flour
  
• 2 T milk
  
• 1 cup sour cream
  
• 4 eggs
  
• 2 pkgs (4 -serving size each) lemon instant pudding mix
  
• 1 cup thawed cool whip
  
• 1 cup sliced strawberries (optional)
  






Instructions



1. Mix wafer crumbs, 1 T of the sugar, and butter; press firmly onto bottom of 9" springform pan. Bake for 325 for 10 minutes.
   
2. Beat cream cheese, remaining 3/4 cups sugar, flour and milk in large bowl with electric mixer on medium speed until well blended. Add sour cream; beat until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Stir in dry pudding mixes until well blended.
   
3. Bake at 325 for 1 hour 5 minutes to 1 hour 15 minutes or until center is almost set. Run knife around side of pan to loosen cake; cool completely. Refrigerate 4 hours or overnight. Remove side of pan. Top cheesecake with whipped topping and sliced strawberries just before serving. Store leftover cheesecake in refrigerator.
   






Final Comments


Makes: 16 servings