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Lemon Cheesecake Dessert

Source of Recipe

Taste of Home


List of Ingredients

2 cups graham cracker crumbs
1/4 cup sugar
1/2 cup butter, melted
FILLING:
4 packages (8 ounces each) cream cheese, softened
1-1/4 cups sugar
1 package (3 ounces) lemon gelatin
1 teaspoon lemon extract
5 eggs, lightly beaten
LEMON SAUCE:
1 package (2.9 ounces) cook-and-serve lemon pudding mix
1/4 cup sugar
2-1/2 cups cold water


Recipe

In a small bowl, combine cracker crumbs, sugar and butter. Press onto the bottom and 1 in. up the sides of a greased 13-in. x 9-in. x 2-in. baking dish. Refrigerate.

In a large mixing bowl, beat cream cheese and sugar until smooth. Add dry gelatin and lemon extract; beat 3 minutes longer. Add eggs; beat on low speed just until combined. Pour into crust.

Bake at 325 for 30-40 minutes or until center is almost set. Cool on a wire rack for 1 hour. Cover and refrigerate overnight.

In a small saucepan, combine pudding mix and sugar. Gradually stir in water. Cook and stir over medium heat until mixture comes to a boil. Cook and stir 1-2 minutes longer or until thickened. Transfer to a bowl. Cover surface with waxed paper; refrigerate until chilled. Serve with dessert. Yield: 12 servings (2 cups sauce).