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Lemon Pudding Cheesecake
Prep Time:
15 minutes
Cook Time:
55 minutes
Makes:
16 servings
Ingredients

40 Hill Country Fare Vanilla Wafers

1 Tbsp. H-E-B Sugar or Sugar Replacement (Splenda® or E
qual Spoonable™)

3 Tbsp. H-E-B Butter or Margarine, melted

4 packages (8 oz.) H-E-B Cream Cheese; regular or fat free

3/4 cup H-E-B Sugar or Sugar Replacement (Splenda® or E
qual Spoonable™)

1 cup H-E-B Sour Cream; regular or fat free

4 H-E-B Eggs or 1 cup Hill Country Fare Real Egg Product

2 packages (3.4 oz.) Lemon Instant Pudding & Pie Filling; regular or S
ugar Free Vanilla Pudding

1 cup Hill Country Fare Whipped Topping; regular or light, thawed

Directions


Heat oven to 325F.Combine the vanilla wafers,sugar and melted butter i
n a food processor bowl and process for 10 seconds. Press wafer crust
mixture (using bottom of measuring cup) into the bottom of a 9-inch sp
ringform pan. Bake the crust on the center oven rack for 10 minutes. S
et aside and cool.
Combine the cream cheese and sugar in a clean food processor bowl and
process for 10 seconds until just blended. Add the sour cream,eggs and
pudding mix and process for 15 seconds until just blended.
Pour the cheesecake batter into the prepared crust and bake on the cen
ter oven rack for 55 minutes or until the center is almost set (jiggle
s a little). Run a knife along the side of the panto loosen the cake.
Cool the cheesecake completely and then refrigerate for 4 hours (speed
method: 1 1/2 hours in freezer) or overnight.
Remove cake from springform pan and place on serving platter. Top the
cake with whipped topping before serving

Nutritional Information


No Nutritional Information Available


Source


No Source Information Available