Lemon Pudding Cheesecake

Saturday, February 20, 2016
Lemon Pudding Cheesecake a delicious easy to make no bake filling! serenabakessimplyfromscratch.com

I decided to make a Lemon Pudding Cheesecake for a Lemon Recipe Challenge I am doing with some of my favorite blogger friends.

We ended up with 11 Freshly Squeezed Lemon Recipes to help get your taste buds ready for spring! 
When I saw the ingredient Mary had chosen I knew I couldn't wait to participate because Lemon is always a favorite of mine and reminds me of Spring and Summer.

We've had one of the wettest winters on record and I'm ready for some warm spring sunshine to enjoy a slice of Lemon Pudding Cheesecake on the patio.

I chose to make Lemon Pudding Cheesecake since my recipe for Banana Pudding Cheesecake is not only a family favorite but the all time most popular recipe on Serena Bakes Simply From Scratch.

I thought you might like the Lemon version as much as we do. It's some seriously creamy deliciousness!

P.S. If your reading this message please send some sunshine and warmer weather. 

Graham Cracker Crust mix graham crackers, sugar and butter.

To Make Graham Cracker Crust in a large bowl combine: 
  • 12 whole Graham Cracker Crumbs
  • 1/4 cup Sugar 
Mix until well combined.

Add 1/2 cup melted Butter, and stir until combined.

Press Graham Cracker mixture into pie plate.

Press graham cracker mixture evenly across the bottom and up the sides of the pie plate.

I find a measuring cup works well for pressing the crumbs evenly into the bottom and sides.

Bake crust in a 375 degree oven for 7 minutes or until lightly brown.

Alternatively a baked Flaky Pie Crust or a Flaky Sour Cream Pie Crust works and is equally as delicious.


In a large sauce pan whisk together until well combined:

  • 1 1/4 cup Granulated Sugar
  • 1/2 cup All-Purpose Flour 
This prevents lumps as you're whisking in the liquids.

Slowly whisk milk into flour mixture to make Lemon Pudding.

Slowly whisk in 1 3/4 cup Whole Milk until smooth and well combined.

Stir Lemon Juice into Pudding mixture.

Slowly stir in 1 cup Lemon Juice.

Cook Lemon Pudding until thickened.

Cook over medium heat stirring constantly until thickened. You will be able to see lines from where you've stirred when thick enough.

It's important to stir the entire time to prevent the pudding from browning on the bottom of the pan.

Remove from heat.

4 Egg Yolks for Lemon Pudding.

Whisk together 4 whole Egg Yolks.


Stir in 1/4 cup at a time of hot Lemon Pudding Mixture into egg yolks until you've added about 1 1/2 cups Hot Pudding total.

Add Egg Yolk to Lemon Pudding cook until thickened.

Add yolk mixture back into Lemon Pudding, and return to a simmer over medium heat while stirring.

Cook an additional 3-4 minutes.

Whisk Vanilla, Butter into Lemon Pudding.

Remove from heat.

Add:
  • 1 pinch Salt
  • 1 teaspoon Pure Vanilla Extract
  • 1 tablespoon Butter

Whisk until well combined and set aside while preparing cream cheese.

Beat Cream Cheese for Lemon Pudding Cheesecake

Beat 16 ounces Room Temperature Cream Cheese until smooth, scraping sides of bowl frequently.

Beat Lemon Pudding into Cream Cheese Mixture.

Add warm Lemon Pudding Mixture to cream cheese and beat until well combined on medium-low.

Scrape sides of bowl frequently.

Fill Graham Cracker Crust with Lemon Pudding Cheesecake mixture from Serena Bakes Simply From Scratch.

Fill Graham Cracker Crust with Lemon Pudding Cheesecake mixture and cover.

Refrigerate until cold or overnight.

Lemon Pudding Cheesecake is delicious covered with whipped cream and garnished with whipped cream a favorite dessert recipe from Serena Bakes Simply From Scratch.

Garnish Lemon Pudding Cheesecake with Sweetened Whipped Cream.

Lemon Pudding Cheesecake is a must make dessert, and always a favorite.

Don't forget to check out all the other lusciously lemon recipe links below the recipe.

You might also love these other Lemon Dessert Recipes:



Lemon Pudding, Lemon Pudding Cheesecake, Lemon, Lemon Dessert, Lemon Recipe, Dessert, Recipe, Cheesecake, Cheesecake Recipe, no bake cheesecake
Lemon Pudding, Cheesecake, Recipe, Dessert
Southern
Yield: 12
Author:

Lemon Pudding Cheesecake

Creamy Lemon Pudding Cheesecake is a creamy combination of lemon pudding and cheesecake perfect for entertaining from Serena Bakes Simply From Scratch.
5 out of 5 based on 3 user ratings
prep time: 20 Mcook time: 15 Mtotal time: 35 M

ingredients:

Graham Cracker Crust
  • 1 2/3 cup Graham Cracker Crumbs (12 Whole Crackers)
  • 1/4 cup Granulated Sugar
  • 1/2 cup Butter, Melted
Lemon Pudding Cheesecake Filling
  • 1 1/4 cup Granulated Sugar
  • 1/2 cup All-Purpose Flour
  • 1 3/4 cup Milk (Preferably Whole)
  • 1 cup Lemon Juice, Freshly Squeezed
  • 4 whole Egg Yolks
  • 1 pinch Salt
  • 1 teaspoon Pure Vanilla Extract
  • 1 tablespoon Butter
  • 16 ounces Cream Cheese, Room Temperature
For Serving
  • Sweetened Whipped Cream
  • Lemon Zest

instructions:

How to cook Lemon Pudding Cheesecake

Graham Cracker Crust
  1. Preheat oven to 375 degrees.
  2. In a large bowl add graham cracker crumbs, and 1/4 cup sugar, mix until well combined. Drizzle in melted butter, and mix well. 
  3. Press graham cracker mixture evenly into the bottom of a 9 inch pie plate. Bake for 7 minutes, or until light brown, cool completely.
Lemon Pudding Cheesecake Filling
  1. In a large saucepan whisk together 1 1/4 cups granulated sugar, and flour, until well combined. Slowly stir in milk to prevent lumps, and then stir in lemon juice. Bring to a simmer over medium heat, stirring constantly.
  2. Cook until thickened, and stir lines stay in pudding mixture. Remove from heat.
  3. Whisk together egg yolks, and add 1/4 cup at a time hot lemon pudding mixture while whisking. Add additional pudding until about 1 1/2 cups hot pudding mixture has been added.
  4. Add egg yolk mixture back into lemon pudding, and stir until well combined. Return to a simmer. Cook an additional 3-4 minutes while stirring to prevent pudding from sticking to the bottom of the pan.
  5. Remove from heat. Add salt, vanilla and 1 tablespoon butter, stir until well combined. Set aside.
  6. Beat cream cheese until smooth and creamy. Scrape sides of bowl frequently as needed.
  7. Add warm pudding mixture to cream cheese and stir until well combined.
  8. Pour Lemon Pudding Cheesecake mixture into graham cracker crust.
  9. Refrigerate until cold or overnight.
  10. Cover with whip cream. Garnish with Lemon Zest if desired.
Calories
357.90
Fat (grams)
25.26
Sat. Fat (grams)
14.19
Carbs (grams)
26.61
Fiber (grams)
0.68
Net carbs
25.93
Sugar (grams)
14.94
Protein (grams)
7.34
Sodium (milligrams)
296.89
Cholesterol (grams)
140.21
Calories are estimated.
Created using The Recipes Generator
Check out all the other lovely lemon recipes below from bloggers who took part in our 30 Day Lemon Challenge.
11 Freshly Squeezed Lemon Recipes. A lovely variety of easy cakes, pies, dinners and appetizers for you to enjoy! serenabakessimplyfromscratch.com

Luscious Lemon Pudding Cheesecake! serenabakessimplyfromscratch.com

22 comments

  1. there doesn't seem to be any links to take me to the other recipes

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    Replies
    1. Hi Sarah! All the names of the recipes at the bottom are hyperlinked you'll just need to click on them! Any recipes I refer to are clickable! Sorry for the confusion and have a great weekend! Serena

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  2. Lemon pudding and cheesecake, 2 of my favorites. This looks so good and you can't beat a graham cracker crust.

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  3. Yummy, this would be so wonderful with tart and sweet all wrapped up into one!

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  4. Serena, this sounds and looks absolutely perfect!! Truly delicious and a perfect ray of sunshine in those dark, dreary, rainy days. I know them so well too!

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  5. What a gorgeous pie! I know both my daughter and I would love it!! Yum!

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  6. This is a beautiful dessert, the flavors are lovely!

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  7. I think I'll try this for Mother's Day. My mom loves cheesecake, but can't have any with chocolate, so this is perfect!

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  8. oh boy! This is one fine looking pie! I'm loving all the other lemon recipes too. Can't wait to try them!

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  9. I need warmth and sunshine too. But this cheesecake is like a little ray of sunshine :)

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  10. What a creamy Spring time desert! I'll happily eat it now and hope spring comes tomorrow!

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  11. Anything with lemon is right up my alley, pair it with cheesecake and now I'm in heaven!

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  12. This screams deliciousness! Love anything with sweet-tangy flavors!

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  13. This is heavenly ... want a slice now!

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  14. Lemon and cheese are the best combo ever!! I made a cheesecake once with some lemon on top and it turned to be one of the best desserts ever!

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  15. So tart and tasty. I am sure the pudding brings a great creaminess and texture to this cake.

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  16. Great recipe ! Do you think I could replace the cream cheese with ricotta instead ? Thank you

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  17. This looks divine! It would make a lovely Easter dessert.

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  18. My pie is in the refrigerator and all ready for our Easter dinner. The filling is absolutely yummy...I licked the bowl! I did end up with extra filling. My pie plate was 9 inches and I filled it to the very top. I just put it in a dish. I'm sure it won't go to waste (It will only go to waist...sorry for the pun!) Thanks for sharing this wonderful dessert!

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  19. How do you make Wheep Free Meringue?

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    Replies
    1. If you click on wheep free meringue at the end of the recipe it will take you to the instructions at the end of my Lemon Meringue Pie recipe. Thanks, Serena

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  20. Thank you so much for this recipe. I love to make cream pies but the meringue always weeps so I will definitely be trying your recipe. 😊😊😊

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