Creamy Cheesecake

A lemon-flavored cream cheese filling rests between two layers of a graham cracker crumb mixture in this creamy dessert recipe.

Creamy Cheesecake
Servings: 9 Prep 15 mins Chill 4 hrs total

Ingredients

  • 2 3/4 cups graham cracker crumbs
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1/4 cup sugar
  • 1 package (8 ounces) cream cheese, softened
  • 2 cups milk
  • 1 package (3.4 ounces) instant lemon pudding

Make It

1. In a large bowl, mix together the graham cracker crumbs, butter and sugar. Spray a nonstick 8 x 8-inch baking pan with nonstick cooking spray. Press half of the graham cracker mixture into bottom of the pan. Refrigerate for 1 hour.

2. Remove pan from refrigerator. Place cream cheese in a large bowl. Blend in 1/2 cup of the milk with a hand mixer on medium speed. Add the remaining 1-1/2 cups milk and the instant pudding. Mix for 1 to 2 minutes or until smooth.

3. Pour the pudding mixture over the crust. Sprinkle the remaining crumbs over the top of the pudding. Refrigerate for at least 3 hours, until set and completely chilled.

4. Cut into 9 squares to serve.

Nutrition Facts

Servings Per Recipe: 9; Amount Per Serving: cal. (kcal): 386, Fat, total (g): 23, chol. (mg): 59, sat. fat (g): 13, carb. (g): 41, Monounsaturated fat (g): 7, Polyunsaturated fat (g): 2, fiber (g): 1, sugar (g): 25, pro. (g): 6, vit. A (IU): 729, vit. C (mg): , Thiamin (mg): , Riboflavin (mg): , Niacin (mg): 1, Pyridoxine (Vit. B6) (mg): , Folate (µg): 20, Cobalamin (Vit. B12) (µg): , sodium (mg): 410, Potassium (mg): 153, calcium (mg): 91, iron (mg): 1, Percent Daily Values are based on a 2,000 calorie diet.