Lemon Cheesecake Dessert
|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.