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Lemon Cheesecake Dessert's picture
  Graham cracker crumbs 2 Cup (32 tbs)
  Sugar 1⁄4 Cup (4 tbs)
  Butter 1⁄2 Cup (8 tbs), melted
  Cream cheese 32 Ounce, softened (4 packages, 8 ounces each)
  Sugar 1 1⁄4 Cup (20 tbs)
  Lemon gelatin 3 Ounce (1 package)
  Lemon extract 1 Teaspoon
  Eggs 5 , lightly beaten
  Lemon pudding mix 3 Ounce (1 package, cook and serve)
  Cold water 2 1⁄2 Cup (40 tbs)

In a small bowl, combine the cracker crumbs, sugar and butter.
Press onto the bottom and 1 in.up the sides of a greased 13-in.x 9-in.x 2-in.baking dish.
In a large mixing bowl, beat cream cheese and sugar until smooth.
Add dry gelatin and lemon extract; beat 3 minutes longer.
Add eggs; beat on low speed just until combined.
Pour into crust.
Bake at 3250 for 30-40 minutes or until the center is almost set.
Cool on a wire rack for 1 hour.
Cover and refrigerate overnight.
In a small saucepan, combine pudding mix and sugar.
Gradually stir in water.
Cook and stir over medium heat until mixture comes to a boil.
Cook and stir 1-2 minutes longer or until thickened.
Transfer to a bowl.
Cover the surface with waxed paper; refrigerate until chilled.
Serve with dessert.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 6248 Calories from Fat 3805

% Daily Value*

Total Fat 432 g664.4%

Saturated Fat 240.9 g1204.5%

Trans Fat 0 g

Cholesterol 2297.1 mg765.7%

Sodium 4448.7 mg185.4%

Total Carbohydrates 527 g175.7%

Dietary Fiber 0.09 g0.34%

Sugars 416.4 g

Protein 97 g193.5%

Vitamin A 310.1% Vitamin C

Calcium 107.4% Iron 46.6%

*Based on a 2000 Calorie diet

Lemon Cheesecake Dessert Recipe