1 (8 ounce) package cream cheese, softened
2 (9 inch) prepared graham cracker crust
1 cup cold water
1 (3.5 ounce) package instant vanilla pudding mix
1 (17 ounce) package yellow cake mix
2 cups white sugar
1 1/2 cups chopped pecans
1 (8 ounce) package cream cheese and butter, softened
1 cup milk
1 cup chopped pecans
1 cup vanilla wafers
1 teaspoon ground cinnamon
6 eggs
1 teaspoon lemon zest
1 cup butter, melted
2 tablespoons lemon juice
4 cups chopped pecans
6 tablespoons milk
1 cup chopped pecans
1 teaspoon lemon zest
1 dash vanilla extract
1 1/2 teaspoons cream of tartar
1 egg, beaten
1 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C).
Bake cheesecake: Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, whip cream cheese until fluffy. Stir in 1 cup water. Beat in pudding mix, baker's yeast, sugar, pecans and 1 cup cream cheese. Stir in lemon juice. Stir in butter, lemon juice and pudding mix. Roll into 1 inch cubes. Shape into cubes using fingers or pastry blender. Roll out squares of dough to fit into the plastic bag with graham cracker crust. Place cheesecake layer in the center of the bag with sides up. Spoon cream cheese filling over cheesecake.
In a medium bowl, beat together butter, milk, pecans, cream cheese, lemon juice and fruit preserves. Beat egg and peach preserves into cream cheese mixture. Pour cream cheese filling over cheesecake. Cover plastic bag with waxed paper and refrigerate overnight.
Frost remaining cheesecake with butter icing mix.
Bake in preheated oven for 40 to 50 minutes, or until firm.
Remove cheesecake from oven and let cool completely. Cool completely before removing plastic bag. Using a wood spoon, flip cheesecake out of two halves to make sure it cools completely. Cut into squares with sharp knife. Serve at room temperature.
To make the frosting: Cream together softened cream cheese, lemon juice and fruit preserves. Stir in lemon zest and lemon zest. Mix in whipped cream, lemon juice and whipped cream.