Lemon cheesecake
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(New page: '''Lemon Cheesecake ''' '''Ingredients:'''<br> * 40 Vanilla wafer crumbs * 3/4 cup plus I tbsp sugar divided * 3 tablespoons butter melted * 32 ounces cream cheese softened * 2 tables...)
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Lemon Cheesecake
Ingredients:
- 40 Vanilla wafer crumbs
- 3/4 cup plus I tbsp sugar divided
- 3 tablespoons butter melted
- 32 ounces cream cheese softened
- 2 tablespoons flour
- 2 tablespoons milk
- 1 cup sour cream
- 4 eggs
- 2 packages Lemon Instant Pudding Pie Filling
- 1 cup Cool Whip® softened
Directions:
Mix vanilla wafer crumbs, 1 tablespoon sugar and butter. Press firmly onto bottom of 9” spring form pan. Bake 325 degrees for 10 minutes.
Beat cream cheese, 3/4 cup sugar, flour and milk in large bowl with electric mixer on medium speed until blended. Add sour cream; beat until blended. Add eggs, one at a time, mixing at low speed for each. Sir in dry pudding mixes until blended. Bake 1 hour 5 to 15 minutes or until center is almost set. Run knife or spatula around outside of pan to loosen cake; cool completely. Refrigerate 4 hours or overnight. Remove side of pan. Top with cool whip.
