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Lemon Cheesecake

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By Betty Crocker Kitchens
Updated Jul 31, 2023
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A cookie-like crust brings this luscious Lemon Cheesecake recipe to a league of its own. The thick and sweet bottom layer is created by pressing lemon-infused cake mix into a 10-inch pan. A small portion of the cake mix is then combined with cream cheese, sugar, lemon pudding and sour cream to create an extra dense and creamy cheesecake filling with a splash of citrus. Pipe some whipped topping onto the finished masterpiece after it’s baked and cooled, and you’ll have yourself a sunny dessert that tastes like a dream.

Lemon Cheesecake

  • Prep Time 15 min
  • Total 6 hr 50 min
  • Servings 16
  • Ingredients 10
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Ingredients

Crust

Filling

  • 2 packages (8 oz each) cream cheese, softened
  • 3/4 cup sugar
  • 3 containers (3.25 oz each) lemon pudding (from 4-pack container)
  • 1/2 cup sour cream
  • 3 eggs
  • 2 cups Cool Whip frozen whipped topping, thawed

Instructions

  • Step 
    1
    Heat oven to 300°F. Wrap outside bottom and side of 10-inch springform pan with 2 layers of heavy duty foil to prevent leaking. Spray inside of pan with cooking spray. Reserve 1/4 cup of the cake mix; set aside. In large bowl, beat remaining cake mix, oil, 1 egg and lemon peel with electric mixer on low speed until crumbly. Press firmly in bottom and 1 inch up side of pan.
  • Step 
    2
    In same large bowl, beat reserved 1/4 cup cake mix, the cream cheese, sugar, pudding and sour cream on medium speed until smooth and creamy. Beat in 3 eggs, one at a time, just until blended. Pour into crust.
  • Step 
    3
    Bake 1 hour 20 minutes to 1 hour 35 minutes or until edges are set but center of cheesecake jiggles slightly when moved. Turn oven off; open oven door at least 4 inches. Leave cheesecake in oven 30 minutes longer.
  • Step 
    4
    Remove cheesecake from oven; place on cooling rack. Without releasing side of pan, run knife around edge of pan to loosen cheesecake. Cool in pan on cooling rack 30 minutes. Refrigerate uncovered at least 4 hours or overnight before serving.
  • Step 
    5
    When ready to serve, discard foil and remove side of pan. Pipe or spoon whipped topping around outside edge of cheesecake. Store covered in refrigerator.

Nutrition

380 Calories
18g Total Fat
4g Protein
49g Total Carbohydrate
34g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
380
Calories from Fat
160
Total Fat
18g
28%
Saturated Fat
9g
46%
Trans Fat
0g
Cholesterol
80mg
26%
Sodium
380mg
16%
Potassium
65mg
2%
Total Carbohydrate
49g
16%
Dietary Fiber
0g
0%
Sugars
34g
Protein
4g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
0%
0%
Calcium
10%
10%
Iron
4%
4%
Exchanges:
1 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

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