Lemon Pudding Cheesecake

Prep Time:
15 minutes
Cook Time:
55 minutes
Makes:
16 servings
Source

Ingredients

40Hill Country Fare Vanilla Wafers,

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

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

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

3/4cupH-E-B Sugar or Sugar Replacement (Splenda® or Equal Spoonable™),

1cupH-E-B Sour Cream; regular or fat free,

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

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

1cupHill Country Fare Whipped Topping; regular or light, thawed,

Directions

1Heat oven to 325F.Combine the vanilla wafers,sugar and melted butter in 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 springform pan. Bake the crust on the center oven rack for 10 minutes. Set aside and cool.

2Combine 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.

3Pour the cheesecake batter into the prepared crust and bake on the center oven rack for 55 minutes or until the center is almost set (jiggles 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.

4Remove cake from springform pan and place on serving platter. Top the cake with whipped topping before serving

Nutritional Information

No Nutritional Information Available

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