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Favorite Lemon Cheesecake Dessert Recipe

Favorite Lemon Cheesecake Dessert Recipe

Everyone will know spring is here when you serve these yummy, yellow cheesecake squares. Cool and refreshing, this dessert cuts easily and keeps for several days in the refrigerator. —Patty Auxier, Royalton, Kentucky
TOTAL TIME: Prep: 25 min. Bake: 30 min. + chilling YIELD:12 servings

Ingredients

  • 2 cups graham cracker crumbs
  • 1/4 cup sugar
  • 1/2 cup butter, melted
  • FILLING:
  • 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
  • LEMON SAUCE:
  • 1 package (2.9 ounces) cook-and-serve lemon pudding mix
  • 1/4 cup sugar
  • 2-1/2 cups cold water

Directions

  • 1. 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.
  • 2. 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.
  • 3. 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.
  • 4. 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).

Nutritional Facts

1 piece: 585 calories, 37g fat (22g saturated fat), 191mg cholesterol, 442mg sodium, 54g carbohydrate (43g sugars, trace fiber), 10g protein

Reviews for Favorite Lemon Cheesecake Dessert

Sort By :
MY REVIEW
Reviewed Nov. 18, 2011

"This cheesecake is really good, but it's better with the sauce poured on the top, then refrigerated. The sauce then becomes a thin layer of clear yellow, which looks good, and it also distributes the taste of the cake and sauce evenly."

MY REVIEW
Reviewed Nov. 18, 2011

"This is a great recipe, but it's better with the sauce spread over the cheesecake. Spread before refrigerating the cheesecake, and it creates a thin sheet of clear yellow. It's beautiful and the taste is well distributed!"

MY REVIEW
Reviewed Apr. 28, 2011

"This is delicious and easy...i have made this recipe multiple times. I have made the lemon sauce and it is good, however I prefer to serve it with blueberry topping..."

MY REVIEW
Reviewed Nov. 23, 2009

"I served this at my sister's baby shower and then at a church potluck. Everyone loved it! It was simple to make and yummy to eat."

MY REVIEW
Reviewed Jun. 2, 2009

"This cheesecake dessert was delicious - served with the lemon sauce & a blueberry sauce supreme"

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Wine Pairings

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.