Creamy Lemon Cheesecake
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2 3/4 cups graham cracker crumbs (18 graham crackers, crushed)
1/2 cup margarine, melted
1/4 cup brown sugar
1 package (8 ounces) cream cheese, softened
2 cups milk
1 package (3.4 ounces) instant lemon pudding
1 teaspoon lemon extract
In a large bowl, mix together graham cracker crumbs, margarine and sugar.
Grease and flour an 8x8-inch baking pan. Press half the graham cracker mixture into bottom of the pan. Refrigerate for 1 hour.
Remove pan from refrigerator. Place cream cheese in a large bowl. Blend with 1/2 cup of the milk on medium speed. Add remaining 1-1/2 cups milk and instant pudding. Mix for 2 minutes or until smooth.
Pour pudding mixture over crust. Sprinkle remaining crumbs over the top of the pudding. Refrigerate for at least 3 hours, until set and completely chilled. Cut into 9 squares to serve.
Donna Whiting, East Moline