Quick and Easy Lemon Cheesecake

Quick and easy lemon cheesecake is made with cream cheese, lemon instant pudding, graham cracker crust and milk.

Ingredients:

1 Graham cracker crust, baked
8 oz. Package cream cheese
2 c Milk1 pack Lemon instant pudding
Whipped cream, optional

Directions:

In a small mixer bowl, beat the cream cheese until creamy.
Gradually add the milk; beat until well blended.
Add the pudding; beat 1 minute.
Pour into cooled crust. Chill well.
Top with a sprinkling of graham cracker crumbs and serve with whipped cream, if desired.

Quick and Easy Recipes

Cooking Tips:

Pumpkin substitute: At the last minute, you find that you thought you had pumpkin for a recipe, then you find out you don't. You might just have some sweet potatoes! Sweet potatoes are a good substitute for pumpkin, and pumpkin is a good substitute for sweet potatoes (in certain recipes).

Pie Crust: If you are having trouble with your crust browning too soon around the rim, place some tin foil around it prevent burning.

Frying Turkey: If you are frying a turkey, please use precautions, and the correct type of oil. Peanut oil is the best oil to use as it has a lower flash point, and doesn't catch on fire as easily as other oils. NEVER fry a turkey indoors!

Injecting a Turkey: There are several Cajun marinades (and others) that come with an injector to add more flavor. Personally, I like the marinades that Tony Chachere makes.

Quick and Easy Lemon Cheesecake

Ingredients:

Directions:

Recipes: