Lemon Cheesecake

Lemon Cheesecake

2 ¾ cups crushed graham crackers, about 18 full crackers
1 – 8 ounce package cream cheese, softened
2 cups milk
½ cup unsalted butter, melted
¼ cup sugar
1 small package instant lemon pudding

Mix together the graham cracker crumbs, sugar and butter. Press half the mixture into an 8x8 casserole dish. Refrigerate for 60 minutes.

In a large bowl, combine the cream cheese and ½ cup of the milk. Beat at medium speed with an electric mixer. Add the remaining milk and lemon pudding and beat until smooth, about 2 minutes.

Pour mixture onto chilled crust. Top with remaining crumbs and refrigerate overnight. Should be completely chilled and set. Cut into squares and serve.

I might have to make that for my dad one day when I get a mixer. He loves lemon stuff.

Sounds really good. I think I'll use the individual graham cracker crusts since Joe doesn't like any kind of cheesecake. That way I can share it with my neighbor so I don't eat it all.

i will definately be trying this

Yummmmmmmmmmm, going to make this for my dish to pass at our girls night in Friday.
Thank You!

Deb C

Thanks for the lemon cheesecake recipe. My family is going to love this very much.
Thanks, Angie