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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
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-
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.
-
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.
-
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.
-
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.
-
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.
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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
- 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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Tips from the Betty Crocker Kitchens
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