Playing with Lemon Cheesecake

So I made Lemon Cheesecake last night for my grandparents. Sounds easy right? Wrong! I deicded to not follow the recipie (don't reccomend it), but it was too late to start a whole new dessert, so we went with it. And it came out pretty good, I think I did a great job messing dessert up :)




Crust
2 cups Honey Maid Grahams Crackers Crumbs, 13.5-Ounce Units (Pack of 12)
1/4 cup Domino Premium Pure Cane Sugar 5Lb Bag
1/2 cup butter, melted (around 45 seconds in the micro)

Filling
4 packages (8 oz. each) cream cheese, softened
1 1/4 cups sugar
1 package (3 oz.) lemon gelatin
1 package (2.9 oz) cook-and-serve lemon pudding mix
1 teaspoon lemon extract
5 eggs, lightly beaten

In a small bowl, combine cracker crumbs, sugar, and butter. Press onto the bottom and 1 in. up the sides of a greased 13in x 9 in x 2in baking dish.

In a large mixing bowl, beat cream cheese and sugar until smooth (If using an electric mixer speed 4 for about 3-4 minutes). Add pudding and lemon extract; beat 3 minutes longer. Add eggs; beat low speed until combined. Add gelatin and beat for a couple more minutes.

Pour into crust. Bake at 325 for 30-40 minutes (it was only about 30 for me) or until center is almost set. Cool on a wire rack for about 30 minutes. Refrigrate overnight*.

*Okay, since we were in a time crunch I threw it into the freezer for 1 hour, and then put it in the fridge until the dessert

It came out very well, and the mess up was no longer a mess up, it was a creation!

Cae ♥