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Lemon Cheesecake
3.5 (1041 reviews)
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 the cake 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.
Total Time410
Servings16
380
Caloriesper servingNutrition Information
380
Calories
3 1/2
Fat
49 g
Carbs
4 g
Protein
0 g
Fiber
34 g
Sugar
Ingredients
Crust
- 1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
- 1/4 cup vegetable oil
- 1 egg
- 1 teaspoon grated lemon peel
Filling
- 2 packages (8 oz each) cream cheese, softened
- 3/4 cup sugar
- 3 containers (3.25 oz each) lemon pudding (from 4-pack container)
- 1/2 cup sour cream
- 3 eggs
- 2 cups Cool Whip frozen whipped topping, thawed
Instructions
- 1Heat oven to 300°F. Wrap outside bottom and side of 10-inch springform pan with 2 layers of heavy duty foil to prevent leaking. Spray inside of pan with cooking spray. 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 firmly in bottom and 1 inch up side of pan.
- 2In same large bowl, beat reserved 1/4 cup 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, just until blended. Pour into crust.
- 3Bake 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.
- 4Remove 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. Refrigerate uncovered at least 4 hours or overnight before serving.
- 5When ready to serve, discard foil and remove side of pan. Pipe or spoon whipped topping around outside edge of cheesecake. Store covered in refrigerator.