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Sunday, June 10, 2012

♥ Lemon Cheesecake ♥

•2 cups graham cracker crumbs
•1/4 cup sugar
•1/2 cup butter, melted

•4 packages (8 ounces each) cream cheese, softened
•1-1/4 cups sugar
•1 package (3 ounces) lemon gelatin
•1 teaspoon lemon extract
•5 eggs, lightly beaten

•1 package (2.9 ounces) cook-and-serve lemon pudding mix
•1/4 cup sugar
•2-1/2 cups cold water

•In a small bowl, combine cracker crumbs, sugar and butter. Press onto the bottom and 1 in. up the sides of a greased 13-in. x 9-in. baking dish. Refrigerate.

• In a large 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 325° for 30-40 minutes or until 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 surface with waxed paper; refrigerate until chilled. Serve with dessert.

Yield: 12 servings (2 cups sauce).

~~Taste of Home, April/May 2008~~

1 comment:

Marilyn said...

All I can think of to say is "YUM!" Thanks for sharing!♥♫