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

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