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Lemon Cheesecake Squares
Lemon Cheesecake Squares
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Prep Time:
15 minutes
Total Time:
6 hours
Blogger Stephanie Wise creates a crowd-pleasing lemon cheesecake in a 13x9-inch pan, with tips provided in our how-to guide.
Ingredients:
  • 1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
  • 1/4 cup vegetable oil
  • 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
Instructions:
  • Preheat oven to 325°F. Line a 13x9-inch pan with foil, leaving overhang on two sides for easy removal later. Lightly coat the foil with cooking spray and dust with flour.
  • Combine the Crust ingredients in a large bowl until crumbly, then evenly press into the bottom of the pan.
  • In a large bowl, use an electric mixer on medium speed to blend cream cheese, pudding, sugar, and sour cream until creamy and smooth. One at a time, add the eggs and beat well after each addition until just blended. Pour the filling into the pan and smooth the top with a spatula.
  • Bake for 45 minutes, or until the edges of the cheesecake set while the center still has a slight wobble of about 3 inches. Turn off the oven, crack the door open at least 4 inches, and let cheesecake cool inside for 30 minutes.
  • Take the cheesecake out of the oven and let it cool on a rack for 30 minutes.
  • Cover the cheesecake with a tented foil and let it set in the refrigerator for at least 4 hours or overnight.
  • To present, gently lift the cheesecake out of the pan using the foil "handles" and transfer it onto a serving platter. Take off any extra foil. Decorate the top of the cheesecake by piping or spooning whipped topping over it, then sprinkle some more grated lemon peel on top.

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