Lemon Cheesecake

Enjoy dessert with this cream cheese and lemon pudding filled citrusy cheesecake that's baked simply using yellow cake mix with pudding - serves a crowd of 16!

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Servings 16

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( 3 ) Ratings

3 Ratings

5 Stars 25%

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Member Reviews ( 4 )

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ingredients 10
Prep Time 15 min
Total Time 6 hr 50 min

Ingredients

Crust

1: box yellow cake mix

1/4: cup vegetable oil

1: egg

1: teaspoon grated lemon peel

Filling

2: packages (8 oz each) cream cheese, softened

3/4: cup sugar

3: containers (3.5 oz each) lemon pudding (from 4-pack container)

1/2: cup sour cream

3: eggs

2: cups frozen (thawed) whipped topping

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Directions

1 Heat oven to 300°F. Spray bottom and side of 10-inch springform pan with baking spray with flour. Wrap foil around outside of pan to catch drips. Reserve 1/4 cup of the cake mix; set aside. In large bowl, beat remaining cake mix, oil, 1 egg and lemon peel with electric mixer on low speed until crumbly. Press in bottom and 1 inch up side of pan.
2 In same large bowl, beat reserved cake mix, the cream cheese, sugar, pudding and sour cream on medium speed until smooth and creamy. Beat in 3 eggs, one at a time, until mixed. Pour over crust.
3 Bake 1 hour 20 minutes to 1 hour 35 minutes or until edges are set but center of cheesecake jiggles slightly when moved. Turn oven off; open oven door at least 4 inches. Leave cheesecake in oven 30 minutes longer.
4 Remove cheesecake from oven; place on cooling rack. Without releasing side of pan, run knife around edge of pan to loosen cheesecake. Cool in pan on cooling rack 30 minutes. Cover loosely; refrigerate 4 hours or overnight. Remove side of pan before serving. Pipe or spoon whipped topping around outside edge of cheesecake. Store covered in refrigerator.

EXPERT TIPS

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Expert Tips

If you don’t have a fresh lemon to grate peel for the crust, just omit it. There is still plenty of lemon flavor in the cheesecake.

For clean cuts when serving the cheesecake, dip a sharp knife in hot water and dry on a paper towel before each cut.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 350
Calories from Fat: 170),

% Daily Value

Total Fat: 19g; 19%
(Saturated Fat 9g, 9% Trans Fat 0g 0% ),
Cholesterol: 90mg; 90%;
Sodium: 330mg; 330%;
Total Carbohydrate: 40g; 40%
(Dietary Fiber 0g 0% Sugars 27g 27% ),
Protein: 4g; 4%

% Daily Value*:

Vitamin A: 10%;
Vitamin C: 0%;
Calcium: 10%;
Iron: 4%;

Exchanges:

1 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;

Carbohydrate Choices:

2 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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alm5558

report Posted Mar. 27, 2013 8:32 AM

Is the lemon pudding in powder form or Ready-to-eat pudding-packs?

cuddles50

report Posted Sep. 17, 2012 12:40 PM

This was very easy and great tasting. I am going to make it again!!

justkitty

report Posted Sep. 4, 2012 4:24 PM

This lemon cheesecake is wonderfull! The crust was perfect. Never thought to use a box cake for a crust. It was so good & not greasy like the gramcracker crusts. I recommend it. Cant wait to take it out to anothr party.

weezie01947

report Posted Jan. 14, 2011 9:13 AM

this cheesecake was wonderful, and easy to make would make it again.