LEMON CHEESECAKE
A cookie-like crust brings this luscious Lemon Cheesecake recipe to a league of its own. The thick and sweet bottom layer is created by pressing lemon-infused cake mix into a 10-inch pan. A small portion of that lemony mix is then combined with cream cheese, sugar, lemon pudding and sour cream to create an extra dense and creamy cheesecake filling with a splash of citrus. Pipe some whipped topping onto the finished masterpiece after it's baked and cooled, and you'll have yourself a sunny dessert that tastes like a dream.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 6h50m
Yield 16
Number Of Ingredients 10
Steps:
- Heat oven to 300°F. Spray bottom and side of 10-inch springform pan with baking spray with flour. Wrap foil around outside of pan to catch drips. Reserve 1/4 cup of the cake mix; set aside. In large bowl, beat remaining cake mix, oil, 1 egg and lemon peel with electric mixer on low speed until crumbly. Press in bottom and 1 inch up side of pan.
- In same large bowl, beat reserved cake mix, the cream cheese, sugar, pudding and sour cream on medium speed until smooth and creamy. Beat in 3 eggs, one at a time, until mixed. Pour over crust.
- Bake 1 hour 20 minutes to 1 hour 35 minutes or until edges are set but center of cheesecake jiggles slightly when moved. Turn oven off; open oven door at least 4 inches. Leave cheesecake in oven 30 minutes longer.
- Remove cheesecake from oven; place on cooling rack. Without releasing side of pan, run knife around edge of pan to loosen cheesecake. Cool in pan on cooling rack 30 minutes. Cover loosely; refrigerate 4 hours or overnight. Remove side of pan before serving. Pipe or spoon whipped topping around outside edge of cheesecake. Store covered in refrigerator.
Nutrition Facts : Fat 3 1/2, ServingSize 1 Serving, TransFat 0 g
LEMON-CREAM CHEESE CUPCAKES
These moist cupcakes made with lemon pudding are topped with lemony cream-cheese frosting.
Provided by Philadelphia Cream Cheese
Categories Trusted Brands: Recipes and Tips Cooking with Philly Canada
Time 1h39m
Yield 24
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees F.
- Beat first 5 ingredients in large bowl with mixer on low speed 1 min. or until dry ingredients are moistened. (Batter will be thick.) Beat on medium speed 2 min. Spoon into 24 paper-lined muffin cups.
- Bake 21 to 24 min. or until toothpick inserted in centres comes out clean. Cool in pans 10 min.; remove to wire racks. Cool completely.
- Beat cream cheese, butter and lemon juice in large bowl with mixer until well blended. Gradually add sugar, beating well after each addition. Spread onto cupcakes.
Nutrition Facts : Calories 241.6 calories, Carbohydrate 40.8 g, Cholesterol 16.8 mg, Fat 8.4 g, Fiber 0.2 g, Protein 2.3 g, SaturatedFat 3.4 g, Sodium 256.5 mg, Sugar 33.9 g
LEMON PUDDING DESSERT
After a big meal, folks really go for this light lemon treat. The shortbread crust is the perfect base for the fluffy top layers. I've prepared this sunny dessert for church suppers for years and I always get recipe requests. -Muriel DeWitt, Maynard, Massachusetts
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 16 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. Cut butter into flour until crumbly. Press into an ungreased 13x9-in. baking dish. Bake until light brown, 18-22 minutes. Cool on a wire rack. , Meanwhile, beat cream cheese and sugar until smooth. Fold in 1 cup whipped topping. Spread over cooled crust. , Beat milk and pudding mix on low speed for 2 minutes. Carefully spread over cream cheese layer. Top with remaining whipped topping. Refrigerate at least 1 hour.
Nutrition Facts : Calories 348 calories, Fat 20g fat (13g saturated fat), Cholesterol 49mg cholesterol, Sodium 305mg sodium, Carbohydrate 35g carbohydrate (22g sugars, Fiber 0 fiber), Protein 4g protein.
LEMON PUDDING CHEESECAKE
Got a big event coming up? This cheesecake, made with lemon flavor pudding mix and white chocolate, is a guaranteed crowd-pleaser.
Provided by My Food and Family
Categories Home
Time 6h30m
Yield 16 servings
Number Of Ingredients 11
Steps:
- Heat oven to 325°F.
- Mix wafer crumbs, 1 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan. Bake 10 min.
- Beat cream cheese, remaining sugar, flour and milk with mixer until blended. Add sour cream; mix well. Blend in dry pudding mixes. Add eggs, 1 at a time, mixing on low speed after each just until blended; pour over crust.
- Bake 1 hour 5 min. to 1 hour 15 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours. Meanwhile, prepare chocolate curls from white chocolate. (See tip.)
- Top cheesecake with COOL WHIP and chocolate curls just before serving.
Nutrition Facts : Calories 400, Fat 29 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 140 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 6 g
CREAMY LEMON PUDDING CHEESECAKE
Make and share this Creamy Lemon Pudding Cheesecake recipe from Food.com.
Provided by internetnut
Categories Cheesecake
Time 1h20m
Yield 1 cheesecake, 16 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 325. Mix wafer crumbs, 1 tablespoon of the sugar and butter; press firmly onto bottom of 9"-inch springform pan. Bake for 10 minutes.
- Beat cream cheese, remaining 3/4 cup sugar, flour and milk in large bowl with electric mixer on medium speed until just blended. Add sour cream; beat until just blended. Add eggs, 1 at a time, mixing on low speed after each addition until just blended. Stir in dry pudding mixes until just blended.
- Bake for 65 minutes to 75 minutes or until center is almost set. Run knife or metal spatula around side of pan to loosen cake; cool completely. Refrigerate 4 hours or overnight. Remove side of pan. Top cheesecake with whipped topping and white chocolate curls, if desired, just before serving. Store leftover cheesecake in refrigerator.
LEMON PUDDING CHEESECAKE
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.
Provided by barbacious
Categories Cheesecake
Time 1h45m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 325.
- Mix crushed vanilla wafers, 1 tbsp.
- sugar and melted butter.
- Press into the bottom of a 9 inch spring form pan and bake 10 minutes.
- Beat cream cheese, 3/4 cup sugar, flour and milk in a large bowl.
- Add sour cream and min.
- Add eggs one at a time.
- Mix in dry pudding just until blended.
- Bake one hour and 5-15 minutes until center of cheesecake is set.
- Run a knive around the edge of the pan.
- Let cool then refrigerate overnight.
- Remove sides of pan.
- Keep refrigerated.
- (Blueberry pie filling sounds like a good topping but it is good plain).
Nutrition Facts : Calories 466.5, Fat 34.4, SaturatedFat 19.2, Cholesterol 163.3, Sodium 528.6, Carbohydrate 34.2, Sugar 16.7, Protein 7.2
LEMON CHEESECAKE PUDDING COOKIES RECIPE
These soft cookies are bursting with lemon flavor and are absolutely delicious.
Provided by Camille Beckstrand
Categories Dessert
Time 25m
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees and line baking sheets with parchment paper or a silicone baking mat, set aside.
- Add softened cream cheese, shortening, eggs, and sugar to stand mixer or large mixing bowl. Cream together for one minute. Add melted butter and pudding mix and stir for an additional minute. Add almond extract and mix until combined.
- In a smaller separate mixing bowl, sift together baking soda, baking powder, salt and flour. Add dry mix to wet ingredients and mix until completely combined.
- Fold in white chocolate chips.
- Place spoonfuls of dough on prepared baking sheets and bake for 8-10 minutes until tops and edges are starting to turn golden brown and cookies are lightly set (make sure to not overbake!). Cool on pan for 3-5 minutes before transferring to cooling racks. Allow to completely cool before serving.
Nutrition Facts : Calories 140 kcal, Carbohydrate 19 g, Protein 2 g, Fat 7 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 20 mg, Sodium 131 mg, Fiber 1 g, Sugar 10 g, ServingSize 1 serving
LEMON CAKE WITH CHEESECAKE TUNNEL
We'd follow a cheesecake tunnel anywhere! This one especially-because it leads through a super-moist lemon cake topped with lemony drizzle.
Provided by My Food and Family
Categories Dairy
Time 2h5m
Yield 16 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350ºF.
- Grease and flour 12-cup fluted tube pan or 10-inch tube pan. Beat 8 oz. cream cheese and granulated sugar in medium bowl with mixer until blended. Add egg; mix on low speed just until blended.
- Prepare cake batter as directed on package. Blend in dry pudding mix and lemon zest; pour half into prepared pan. Spoon cream cheese mixture into ring around center of cake batter in pan; cover with remaining cake batter.
- Bake 45 to 50 min. or until toothpick inserted near center of cake comes out clean. Cool cake in pan 10 min. Loosen cake from sides of pan with knife. Invert cake onto wire rack; gently remove pan. Cool cake completely.
- Beat powdered sugar, lemon juice and remaining cream cheese with mixer until blended; drizzle over cake. Let stand until firm.
Nutrition Facts : Calories 280, Fat 13 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 70 mg, Sodium 350 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 4 g
LOVELY LEMON CHEESECAKE
Wait for the oohs and aahs when you present this luxurious lemon cheesecake recipe. The lemon flavor gives it a bright, tangy flavor. -Margaret Allen, Abingdon, Virginia
Provided by Taste of Home
Categories Desserts
Time 1h35m
Yield 14 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 325°. Place a greased 10-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan., In a small bowl, mix cracker crumbs, sugar and cinnamon; stir in butter. Press onto bottom of prepared pan; refrigerate while preparing filling., In a large bowl, beat cream cheese, sugar and salt until smooth. Beat in lemon juice and vanilla. Add eggs; beat on low speed just until blended. Pour over crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan., Bake 70-80 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled., Remove rim from pan. If desired, top cheesecake with lemon slices.
Nutrition Facts : Calories 444 calories, Fat 32g fat (19g saturated fat), Cholesterol 169mg cholesterol, Sodium 325mg sodium, Carbohydrate 32g carbohydrate (27g sugars, Fiber 0 fiber), Protein 9g protein.
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