Lemon Cheesecake Dessert

Lemon Cheesecake Dessert
PREP: 25 min. | BAKE: 30 min. + chilling

Everyone will know spring is here when you serve these bright yellow squares. Cool and refreshing, this dessert cuts easily and keeps for several days in the fridge.

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

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. x 2-in. baking dish. Refrigerate. In a large mixing bowl, beat cream cheese and sugar until smooth. Add dry gelatin and lemon extract; beat 3minutes longer. Add eggs; beat on low speed just until combined. Pour into crust.

Bake at 325° for 30 - 40minutes or until center is almost set. Cool on a wire rack for 1 hour. Cover and refrigerate overnight. 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 1-2minutes 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).
From: Patty Auxier
Royalton, Kentucky

Related Posts :