Creamy Lemon Pudding Cheesecake
- 1 1/4 c. crushed Nilla Wafers (about 40)
- 3/4 c. plus 1 Tbsp. sugar, divided
- 3 Tbsp. butter or margarine, melted
- 4 pkg. (8 oz. each) cream cheese, softened
- 2 Tbsp. flour
- 2 Tbsp. milk
- 1 c. sour cream
- 4 eggs
- 2 pkg. (4 serving size each) Jell-O Lemon Flavor Instant Pudding and Pie Filling
- 1 c. thawed Cool Whip Strawberry Whipped Topping
- White chocolate curls, optional
- Preheat oven to 325u0b0. Mix wafer crumbs, 1 Tbsp. sugar and butter; press firmly onto bottom of 9-inch spring form pan. Bake for 10 minutes. Beat cream cheese, remaining 3/4 c. sugar, flour and milk in large bowl with electric mixer on medium speed until just blended. Add sour cream; beat until just blended. Add eggs, 1 at a time, mixing on low speed after each addition until just blended. Stir in dry pudding mixes until just blended. Bake for 1 hour 5 minutes to 1 hour 15 minutes or until center is almost set. Run knife or metal spatula around side of pan to loosen cake; cool completely. Refrigerate 4 hours or overnight. Remove side of pan. Top cheesecake with whipped topping and white chocolate curls, if desired, just before serving. Store leftover cheesecake in refrigerator.
nilla wafers, sugar, butter, cream cheese, flour, milk, sour cream, eggs, pie filling, white chocolate curls
Taken from www.cookbooks.com/Recipe-Details.aspx?id=29981 (may not work)