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Fruity Cheesecake

By: JELL-O

"The addition of lemon pudding adds extra flavor and creaminess to this delicious cheesecake dessert."

Rate/Review | Read Reviews (8)

Prep Time:
30 Min

Ready In:
5 Hrs 30 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 24 servings

Ingredients

1 cup crushed NILLA Wafers
3 tablespoons butter or margarine, melted
3 tablespoons sugar
4 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
1 cup sugar
2 tablespoons flour
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
4 eggs
1 pkg. (4 serving size) JELL-O Lemon Flavor Instant Pudding & Pie Filling
2 cups thawed COOL WHIP Strawberry Whipped Topping
1 cup blueberries
1 cup sliced strawberries
1 cup peeled sliced kiwi

Directions

Preheat oven to 325 degrees F. Mix crumbs, butter and 3 Tbsp. sugar; press firmly onto bottom of foil-lined 13x9-inch baking pan. Bake 10 min.
Beat cream cheese, 1 cup sugar and the flour in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Stir in dry pudding mix. Pour over crust.
Bake 1 hour or until center is almost set. Cool in pan on wire rack. Refrigerate 4 hours or overnight. Lift cheesecake out of pan with foil handles; place on serving platter. Spread with the whipped topping; top with fruit.

Footnotes

Size-Wise
Since this cheesecake makes enough for 24 people, this indulgent special-occasion dessert is a perfect dessert to serve at your next party.
Jazz It Up
For extra lemon flavor, add 1 Tbsp. grated lemon peel to the batter before pouring over crust.