Lemon Cheesecake Squares

Crust

1 box Betty Crocker® SuperMoist® yellow cake mix

1/4 cup vegetable oil

1 egg

1 teaspoon grated lemon peel

Filling

3 packages (8 oz each) cream cheese, softened

3 containers (3.5 oz each) refrigerated lemon pudding

3/4 cup sugar

1/2 cup sour cream, room temperature

3 eggs

Garnish

3 to 4 cups frozen (thawed) whipped topping

Additional grated lemon peel

• 1 Heat oven to 325°F. Line 13x9-inch pan with foil extending over 2 short sides of pan to be used as “handles” to remove cheesecake from pan later. Lightly spray foil with cooking spray; lightly flour.
• 2 In large bowl, stir together Crust ingredients until mixture is crumbly; press evenly in bottom of pan.
• 3 In same large bowl, beat cream cheese, pudding, sugar and sour cream with electric mixer on medium speed until creamy and smooth. Add 3 eggs, one at a time, beating well after each addition and just until blended. Pour Filling into pan; smooth top with spatula.
• 4 Bake 45 minutes or until cheesecake is set around edges and about 3 inches of center still wobbles slightly. Turn off oven; open door at least 4 inches. Leave cheesecake in oven 30 minutes to cool.
• 5 Remove cheesecake from oven; place on cooling rack. Cool 30 minutes.
• 6 Tent foil over top of cheesecake. Refrigerate at least 4 hours or overnight to set.
• 7 To serve, remove cheesecake from pan by lifting with foil “handles.” Place on serving platter; remove excess foil. Pipe or spoon whipped topping over top of cheesecake; sprinkle with additional grated lemon peel.

Expert Tips

Be careful not to overbeat the eggs into the batter—too much air in the batter can cause cheesecakes to crack on top.
If you want to freeze and save the cheesecake for later, cover it (without the whipped topping) with plastic wrap and then with foil. Freeze the cheesecake for up to one month. Just before serving, pipe or spoon the whipped topping on the top and garnish with grated lemon peel.