Lemon Pudding Cheesecake | The creaminess of this cheesecake can’t be beat along with the light flavor of lemon.  Serve up summer in style with this light cheesecake.  Birthday parties, Mother’s Day, Easter……simply the BEST anytime dessert!

Lemon Pudding Cheesecake | The creaminess of this cheesecake can't be beat with a light flavor of lemon. Serve up summer in style with this light cheesecake. Birthday parties, Mother's Day, Easter......simply the BEST anytime dessert!

This is not your typical cheesecake… starting with SIX packages of cream cheese!  I know that may seem like a lot but this cheesecake stands thick and proud.  It will satisfy your cheesecake craving for sure!  So invite your family and friends over this summer to enjoy one of the delights of summer LEMON!

Lemon Pudding Cheesecake

Preparation 30 minutes 2017-11-17T00:30:00+00:00 Cook Time 55 minutes 2017-11-17T00:55:00+00:00 Serves Serves 10 to 12     adjust servings

Ingredients

For the Crust

  • 1 1/2 cups graham crack crumbs
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted

For the Filling

  • 6 (8 ounce) packages of cream cheese, softened
  • 1 (14 ounce) can sweetened condensed milk
  • 2 (3.4 ounce) boxes instant lemon pudding
  • zest from one lemon
  • 1 teaspoon lemon extract
  • 5 large eggs

Optional Garnish: whipped topping and lemon slices

Instructions

  1. Preheat oven to 350°.

For the Crust:

  1. Add graham cracker crumbs, sugar and butter to a medium bowl; stir until combined.
  2. Pour into a 10-inch springform pan.
  3. Lightly press in the bottom of the pan.

NOTE: I did NOT press up the sides (if you prefer to press up the sides you can).

  1. Set aside for filling.

For the Filling:

  1. In a large mixing bowl beat the cream cheese until fluffy; add the milk, pudding mixes, lemon zest, lemon extract and beat until smooth.
  2. Add eggs; beat on low speed just until combined (batter will be thick).
  3. Spoon onto pie crust and evenly spread.
  4. Bake 55 to 60 minutes or until center is almost set.
  5. Cool on wire rack about 1 hour.
  6. Cover and refrigerate over night.
  7. Loosen and remove the ring: garnish with whipped topping and lemon slices.

Lemon Pudding Cheesecake | The creaminess of this cheesecake can't be beat with a light flavor of lemon. Serve up summer in style with this light cheesecake. Birthday parties, Mother's Day, Easter......simply the BEST anytime dessert!

MORE SUMMER CHEESECAKE RECIPES

Cheesecake

ORANGE CREAMSICLE CHEESECAKE BARS  2. BERRY CHEESECAKE  3.  CHEESECAKE BAKED APPLES

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Comments

Lemon Pudding Cheesecake — 12 Comments

  1. I don’t see the extract & zest in the recipe–I’m guessing they’re added with the eggs? The zest does go in the filling & isn’t just to add as garnish?

    • Hi Vicki, You can…the cheesecake gets really tall. I have made it in a 9-inch. It rises way above but when cooled settles down to the top.

    • Hi Laura, The reason for using lemon extract instead of lemon juice is you get a lot of bang for your buck. Meaning you would have to add a lot of lemon juice to get the amount of lemon flavor you get from lemon extract. If you’re totally against using extract you could try adding some lemon zest with lemon juice.

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