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Lemon Cheesecake Squares

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By Betty Crocker Kitchens
Updated Sep 25, 2015
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Blogger Stephanie Wise of Girl versus Dough adapts Betty’s super popular, super-delicious lemon cheesecake recipe for a 13x9-inch pan—perfect for a crowd! Learn to make this recipe with our how-to article.

Lemon Cheesecake Squares

  • Prep Time 15 min
  • Total 6 hr 0 min
  • Servings 12
  • Ingredients 11
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Ingredients

Crust

Filling

  • 3 packages (8 oz each) cream cheese, softened
  • 3 containers (3.5 oz each) refrigerated lemon pudding
  • 3/4 cup sugar
  • 1/2 cup sour cream, room temperature
  • 3 eggs

Garnish

  • 3 to 4 cups frozen (thawed) whipped topping
  • Additional grated lemon peel

Instructions

  • Step 
    1
    Heat oven to 325°F. Line 13x9-inch pan with foil extending over 2 short sides of pan to be used as “handles” to remove cheesecake from pan later. Lightly spray foil with cooking spray; lightly flour.
  • Step 
    2
    In large bowl, stir together Crust ingredients until mixture is crumbly; press evenly in bottom of pan.
  • Step 
    3
    In same large bowl, beat cream cheese, pudding, sugar and sour cream with electric mixer on medium speed until creamy and smooth. Add 3 eggs, one at a time, beating well after each addition and just until blended. Pour Filling into pan; smooth top with spatula.
  • Step 
    4
    Bake 45 minutes or until cheesecake is set around edges and about 3 inches of center still wobbles slightly. Turn off oven; open door at least 4 inches. Leave cheesecake in oven 30 minutes to cool.
  • Step 
    5
    Remove cheesecake from oven; place on cooling rack. Cool 30 minutes.
  • Step 
    6
    Tent foil over top of cheesecake. Refrigerate at least 4 hours or overnight to set.
  • Step 
    7
    To serve, remove cheesecake from pan by lifting with foil “handles.” Place on serving platter; remove excess foil. Pipe or spoon whipped topping over top of cheesecake; sprinkle with additional grated lemon peel.

Nutrition

Nutrition Facts are not available for this recipe

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