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
Ingredients
Crust
- 1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
- 1/4 cup vegetable oil
- 1 egg
- 1 teaspoon grated lemon peel
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
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Step1Heat 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.
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Step2In 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.
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Step3Bake 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.
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Step4Remove 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.
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Step5When 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
3Tips from the Betty Crocker Kitchens
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