 |
Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 12 |
|
This cheesecake is a little different. It uses instant lemon pudding mix. I think different flavors of pudding mix could be substituted. Let me know if you do. Ingredients:
1 1/4 cups crushed vanilla wafers |
1 tablespoon sugar |
3 tablespoons butter, melted |
3/4 cup sugar |
32 ounces cream cheese, softened |
2 tablespoons flour |
2 tablespoons milk |
1 cup sour cream |
4 eggs |
2 (3 1/2 ounce) packages instant lemon pudding mix |
Directions:
1. Preheat oven to 325.
2. Mix crushed vanilla wafers, 1 tbsp.
3. sugar and melted butter.
4. Press into the bottom of a 9 inch spring form pan and bake 10 minutes.
5. Beat cream cheese, 3/4 cup sugar, flour and milk in a large bowl.
6. Add sour cream and min.
7. Add eggs one at a time.
8. Mix in dry pudding just until blended.
9. Bake one hour and 5-15 minutes until center of cheesecake is set.
10. Run a knive around the edge of the pan.
11. Let cool then refrigerate overnight.
12. Remove sides of pan.
13. Keep refrigerated.
14. (Blueberry pie filling sounds like a good topping but it is good plain).
|
|