Ingredients1 h 5 m servings 530
- Preheat oven to 375 degrees F. Combine butter, graham cracker crumbs and sugar; press firmly on bottom of 9-inch springform pan.
- In medium saucepan, combine EAGLE BRAND(R) and water; mix well. Stir in pudding mix. Over medium heat, cook and stir until thickened and bubbly.
- In large bowl, beat cream cheese until fluffy. Beat in eggs and vanilla then pudding mixture. Pour into prepared pan. Bake 50 minutes or until golden brown around edge (center will be soft).
- Cool to room temperature. Chill. Garnish with whipped cream and crushed candy. Store leftovers covered in refrigerator.
Per Serving: 530 calories; 31.6 36.3 8.1 137 470 Full nutrition
ReviewsRead all reviews 7
This was my first attempt at a cheesecake and I am happy to say that it was a success! This recipe is wonderful and it was so easy. The only thing I wasn't sure about was if the pudding was supp...
this cheesecake had a wonderful taste and texture! The only problem is that the pudding lumped up before I even added it to the cream cheese. next time I'm going to try to mix the pudding with...
very creamy and delicious!! everyone i served it to loved it and people have been asking me for the recipe constantly. UPDATE: i made this with lemon pudding and some grated lemon and topped i...
This recipe was my very first attempt at making cheesecake. It turned out awesome! I could not be happier with the taste or eye appeal. It is moist, dense and creamy. Thanks for a GREAT dessert!
This cheesecake is rich and very dense which intensifies the flavor- I have had nothing but complements every time I have made it but I altered it to use Nabisco's chocolate wafers for the crust...