In a small bowl, combine cracker crumbs, sugar, and butter. Press onto the bottom of a greased 9x13 baking dish. Refrigerate.
In a large mixing bowl, beat cream cheese and sugar until smooth. Add dry jello and lemon extract; beat 3 mins longer. Add eggs; beat on low speed just until combined. Pour into crust
Bake at 325 for 30-40 mins or until center is almost set. Cool on a wire rack for 1 hr. Cover and refrigerate overnight. (i just cooled it, put the sauce on it, and then stuck it int he fridge!)
In a small saucepan, combine pudding mix and sugar. Gradually stir in water. Cook and stir over medium heat until mixture comes to a boil. Cook and stir 1-2 mins longer or until thickened. Transfer to a bowl. Cover surface with waxed paper; refrigerate until chilled. Pour over the cheesecake and serve.
0 Out of 5 from
You can add this Lemon Cheesecake Dessert recipe to your own private DesktopCookbook.