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Nutrition Facts
Serving Size 138 g
(Approx. 16 Servings)
Amount Per Serving
Calories 460 Calories From Fat 260
% Daily Value*
Total Fat 29 g 45%
Saturated Fat 18 g 90%
Trans Fat 0.0 g
Cholesterol 120 mg 40%
Sodium 400 mg 17%
Total Carbohydrate 46 g 15%
Dietary Fiber 0 g 0%
Sugars 29 g
Protein 7 g
Vitamin A 15% Iron 2%
Vitamin C 0% Calcium 6%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Lemon Pudding Cheesecake

Prep Time
15 minutes
Cook Time
55 minutes
Total Time
1 h 10 m
16  People


Recipe makes 16 Servings

1 Hill Country Fare Round Graham Pie Crust
40 Hill Country Fare Vanilla Wafers
1 Tbsp H-E-B Cane Sugar
3 Tbsp unsalted butter, melted
32 Oz H-E-B Cream Cheese
3/4 cup(s) H-E-B Cane Sugar
1 cup(s) H-E-B Sour Cream, regular
4 H-E-B Large Grade AA Eggs
3 2/5 Oz Lemon Instant Pudding
1 cup(s) Hill Country Fare Light Whipped Topping, thawed
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Heat oven to 325°F.
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 spring form pan.
Bake the crust on the center oven rack for 10 minutes. Set 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 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.
Remove cake from springform pan and place on serving platter.
Top the cake with whipped topping before serving.



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