Lemon Pudding Cheesecake
Indulge in the perfect combination of velvety creaminess and citrusy brightness with this Lemon Pudding Cheesecake! Featuring a buttery graham cracker crust and a luscious filling infused with instant lemon pudding, fresh lemon juice, and zest, this dessert is a tangy-sweet masterpiece that will brighten any table. A hint of vanilla adds depth, while a whipped cream topping and lemon slices make for an elegant, optional garnish. With a perfectly smooth texture and a subtle jiggle at the center, this cheesecake is a show-stopping treat that's as satisfying as it is stunning. Ideal for special occasions or a simple, refreshing dessert, this Lemon Pudding Cheesecake delivers bold flavor and decadent indulgence in every bite.
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Recipe Information
Ingredients
- 2 cups Graham cracker crumbs
- 0.5 cup Unsalted butter, melted
- 0.25 cup Granulated sugar (for crust)
- 24 oz Cream cheese, softened
- 0.75 cup Granulated sugar (for filling)
- 1 3.4 oz package Lemon pudding mix (instant)
- 2 cups Whole milk
- 3 large Eggs
- 0.25 cup Fresh lemon juice
- 1 tbsp Lemon zest
- 1 tsp Vanilla extract
- 1 cup Whipped cream (optional, for garnish)
- as needed Lemon slices (optional, for garnish)
Instructions
Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and set it aside.
In a medium mixing bowl, combine the graham cracker crumbs, melted butter, and 1/4 cup granulated sugar. Mix until the crumbs are evenly moistened.
Press the crumb mixture firmly into the bottom of the prepared springform pan to form an even crust. Bake for 10 minutes, then set aside to cool.
In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy (about 2-3 minutes).
Add the 3/4 cup granulated sugar and mix until fully incorporated.
In another bowl, whisk together the lemon pudding mix and whole milk until thickened, about 2 minutes.
Add the pudding mixture, eggs, fresh lemon juice, lemon zest, and vanilla extract to the cream cheese mixture. Beat on low speed until just combined, taking care not to overmix.
Pour the cheesecake batter over the prepared crust, spreading it evenly.
Bake in the preheated oven for 45-50 minutes, or until the center is set but still slightly jiggly.
Turn off the oven and crack the door open slightly. Allow the cheesecake to cool in the oven for 1 hour to prevent cracking.
Remove the cheesecake from the oven and refrigerate for at least 4 hours, or ideally overnight, to fully chill and set.
Before serving, optionally pipe whipped cream onto the cheesecake and garnish with lemon slices for an elegant presentation.
Slice, serve, and enjoy your tangy and delicious Lemon Pudding Cheesecake!
Nutrition Facts
Calories |
6527 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 467.2 g | 599% | |
| Saturated Fat | 279.1 g | 1396% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 1865 mg | 622% | |
| Sodium | 4521 mg | 197% | |
| Total Carbohydrate | 496.5 g | 181% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 345.2 g | ||
| Protein | 100.4 g | 201% | |
| Vitamin D | 8.4 mcg | 42% | |
| Calcium | 1690 mg | 130% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 2261 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
