Lemon Pudding Cheesecake
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!
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
Yield:
Serves 10 to 12
Prep Time:
30 minutes
Cook Time:
55 minutes
Total Time:
1 hour 25 minutes
The creaminess of this cheesecake can’t be beat along with the light flavor of lemon.
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
Instructions
- Preheat oven to 350°.
For the Crust:
- Add graham cracker crumbs, sugar and butter to a medium bowl; stir until combined.
- Pour into a 10-inch springform pan.
- 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).
- Set aside for filling.
For the Filling:
- In a large mixing bowl beat the cream cheese until fluffy; add the milk, pudding mixes, lemon zest, lemon extract and beat until smooth.
- Add eggs; beat on low speed just until combined (batter will be thick).
- Spoon onto pie crust and evenly spread.
- Bake 55 to 60 minutes or until center is almost set.
- Cool on wire rack about 1 hour.
- Cover and refrigerate over night.
- Loosen and remove the ring: garnish with whipped topping and lemon slices.
MORE SUMMER CHEESECAKE RECIPES
ORANGE CREAMSICLE CHEESECAKE BARS 2. BERRY CHEESECAKE 3. CHEESECAKE BAKED APPLES
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?
You’re right Tamra! Thanks so much for catching that. The zest and extract have been added. 🙂
Can I use a 9 inch springform pan for this?
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.
love…love….love this cheesecake. would you have a recipe for a spanish bar cake.
Hi Gail, I’m glad you like the cheesecake. I don’t know what Spanish bar cake is. Do you mean Sopaipilla? Here’s the link for that recipe: https://www.ladybehindthecurtain.com/sopaipilla-cheesecake-squares/
love the resipes
Thanks Gerdi! 🙂
If I make this in mini cheesecake pans, how much batter do I put in each pan? Thanks, Karen
About three fourths to the top.
can you substitute anything for the lemon extract? Maybe lemon juice?
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.