Ingredients
1
box Betty Crocker™ Super Moist™ yellow cake mix
1/4
cup vegetable oil
1
egg
1
teaspoon grated lemon peel
3
packages (8 oz each) cream cheese, softened
3
containers (3.5 oz each) refrigerated lemon pudding
3/4
cup sugar
1/2
cup sour cream, room temperature
3
eggs
3
to 4 cups frozen (thawed) whipped topping
Additional grated lemon peel
Preparation
Heat oven to 325°F. Line 13x9-inch pan with foil extending over 2 short sides of pan to be used as “handles” to remove cheesecake from pan later. Lightly spray foil with cooking spray; lightly flour.
In large bowl, stir together Crust ingredients until mixture is crumbly; press evenly in bottom of pan.
In same large bowl, beat cream cheese, pudding, sugar and sour cream with electric mixer on medium speed until creamy and smooth. Add 3 eggs, one at a time, beating well after each addition and just until blended. Pour Filling into pan; smooth top with spatula.
Bake 45 minutes or until cheesecake is set around edges and about 3 inches of center still wobbles slightly. Turn off oven; open door at least 4 inches. Leave cheesecake in oven 30 minutes to cool.
Remove cheesecake from oven; place on cooling rack. Cool 30 minutes.
Tent foil over top of cheesecake. Refrigerate at least 4 hours or overnight to set.
To serve, remove cheesecake from pan by lifting with foil “handles.” Place on serving platter; remove excess foil. Pipe or spoon whipped topping over top of cheesecake; sprinkle with additional grated lemon peel.
