Shelly's Recipe

LEMON CHEESECAKE

Category: Cheesecake

1 1/4 cup graham cracker crumbs
3 tbsp sugar
1/3 cup butter
2 (8 oz) pkg cream cheese, softened
4 cup milk
2 (4 serving) pkg lemon instant pudding and pie filling

Combine crumbs, sugar and butter; mix well. Press mixture firmly on the bottom and on the sides to within 1 inch of the top of a 9 or 10 inch springform pan. Bake at 350 degrees for about 8 minutes or until lightly browned, cool.

Beat cream cheese in a large bowl until smooth. Gradually add 1 cup of the milk, blended until mixture is very smooth. Add remaining milk and the pudding mix. Beat with rotary beater just until well blended, about 1 minute. Pour carefully into crumb-lined pan. Chill until firm, about 3 hours.