Creamy Cheesecake

Creamy Cheesecake
A lemon-flavored cream cheese filling rests between two layers of a graham cracker crumb mixture in this creamy dessert recipe.
Makes 9
Prep 15 m
Chill 240 m
Chill total



  1. 1 of 4 In a large bowl, mix together the graham cracker crumbs, butter and sugar. Spray a nonstick 8 x 8-inch baking pan with nonstick cooking spray. Press half of the graham cracker mixture into bottom of the pan. Refrigerate for 1 hour.
  2. 2 of 4 Remove pan from refrigerator. Place cream cheese in a large bowl. Blend in 1/2 cup of the milk with a hand mixer on medium speed. Add the remaining 1-1/2 cups milk and the instant pudding. Mix for 1 to 2 minutes or until smooth.
  3. 3 of 4 Pour the pudding mixture over the crust. Sprinkle the remaining crumbs over the top of the pudding. Refrigerate for at least 3 hours, until set and completely chilled.
  4. 4 of 4 Cut into 9 squares to serve.
Nutrition Information for Creamy Cheesecake
Servings Per Recipe: 9
Per Serving: 0 mg vit. C, 25 g sugar, 2 g Polyunsaturated fat, 20.159 µg Folate, 1 g fiber, 0.366 µg Cobalamin (Vit. B12), 1.185 mg Niacin, 13 g sat. fat, 0.061 mg Pyridoxine (Vit. B6), 7 g Monounsaturated fat, 23 g Fat, total, 0.089 mg Thiamin, 59 mg chol., 0.242 mg Riboflavin, 728.853 IU vit. A, 6 g pro., 1.441 mg iron, 41 g carb., 153 mg Potassium, 386 kcal cal., 90.871 mg calcium, 410 mg sodium