Lemon Pudding Cheesecake Recipe

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Lemon Pudding Cheesecake
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  1. Preheat oven to 325 degrees F if using a silver 9-inch springform pan (or to 300 degrees F if using a dark nonstick 9-inch springform pan).
  2. Mix wafer crumbs, 1 Tbsp. of the sugar and the butter; press firmly onto bottom of pan. Bake 10 minutes.
  3. Beat cream cheese, remaining 3/4 cup sugar, flour and milk in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well.
  4. Add eggs, 1 at a time, mixing on low speed after each addition just until blended.
  5. Stir in dry pudding mixes until well blended.
  6. Bake 1 hour 5 minutes to 1 hour 15 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool completely.
  7. Refrigerate 4 hours or overnight.
  8. Remove rim of pan when ready to serve.
  9. Top cheesecake with whipped topping and chocolate curls just before serving.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 292.79 Kcal (1226 kJ)
Calories from fat 109.4 Kcal
% Daily Value*
Total Fat 12.16g 19%
Cholesterol 59.51mg 20%
Sodium 317.55mg 13%
Potassium 88.25mg 2%
Total Carbs 43.29g 14%
Sugars 28.14g 113%
Dietary Fiber 0.13g 1%
Protein 3.55g 7%
Vitamin C 0.1mg 0%
Iron 1.1mg 6%
Calcium 60.2mg 6%
Amount Per 100 g
Calories 258.61 Kcal (1083 kJ)
Calories from fat 96.63 Kcal
% Daily Value*
Total Fat 10.74g 19%
Cholesterol 52.56mg 20%
Sodium 280.48mg 13%
Potassium 77.95mg 2%
Total Carbs 38.24g 14%
Sugars 24.86g 113%
Dietary Fiber 0.11g 1%
Protein 3.14g 7%
Vitamin C 0.1mg 0%
Iron 0.9mg 6%
Calcium 53.2mg 6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 6.8
  • 8

Good Points

  • saturated fat free

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