Creamy lemon cheesecake
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | Duncan hines pudding |
| Lemon cake mix | ||
| 3 | Eggs; divided | |
| ⅓ | cup | Oil |
| 16 | ounces | Cream cheese; softened |
| 8 | ounces | Dairy sour cream |
| ½ | cup | Sugar |
Directions
Measure 1 cup dry cake mix; set aside. Combine remaining mix with 1 egg and ⅓ c. oil. Press in the bottom of a 9x13-inch pan. Bake at 350` for 10 minutes. Meanwhile, combine reserved mix, 2 eggs, cream cheese and sour cream. Beat at Low speed for 2 minutes. Spread over crust. Bake at 350` about 35 minutes longer. Cool. Serve with whipped cream.
Contributed by MDFD30E Helen Jolly. Formatted by Olivia Liebermann