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Category: Dessert
Prep Time: Cook Time: Total Time:
Makes:
16 servings
Ingredients:
Crust
1 cup chocolate cookie crumbs
1/4 cup sugar
2 tablespoons butter, melted
Filling
20 oz. cream cheese, softened
3/4 cup sugar
1/2 cup sour cream
1/4 teaspoon almond extract
4 eggs
1 (3.4-oz.) pkg. instant pistachio pudding and pie filling mix
1 (12-oz.) pkg. (2 cups) white vanilla chips
1/2 cup chopped shelled pistachios
Directions:
1. Heat oven to 350°F. In medium bowl, combine cookie crumbs and 1/4 cup sugar; mix well. Stir in butter. Press crumb mixture in bottom of ungreased 9-inch springform pan.
2. Bake at 350°F. for 10 minutes. Cool 10 minutes. Wrap outside of pan, bottom and sides, with heavy-duty foil.
3. Reduce oven temperature to 325°F. Beat cream cheese in large bowl at medium speed until creamy. Beat in 3/4 cup sugar until very soft and creamy. Add sour cream and almond extract; beat well. Reduce speed to low; add eggs one at a time, beating just until combined and scraping down sides of bowl after each addition.
4. With wire whisk, beat in pudding mix until well mixed. Stir in vanilla chips. Pour into crust-lined pan. Sprinkle pistachios over top.
5. Bake at 325°F. for 1 hour 15 minutes to 1 hour 20 minutes or until sides of cheesecake are set and slightly puffed but center still moves slightly when pan is tapped. Cool cheesecake in pan on wire rack for 1 hour. Cover; refrigerate at least 3 hours before serving.
6. To serve, remove sides of pan. Cut cheesecake into wedges.
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White Chocolate Pistachio Cheesecake
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Category: Dessert
Prep Time: Cook Time: Total Time:
Makes:
16 servings
Ingredients:
Crust
1 cup chocolate cookie crumbs
1/4 cup sugar
2 tablespoons butter, melted
Filling
20 oz. cream cheese, softened
3/4 cup sugar
1/2 cup sour cream
1/4 teaspoon almond extract
4 eggs
1 (3.4-oz.) pkg. instant pistachio pudding and pie filling mix
1 (12-oz.) pkg. (2 cups) white vanilla chips
1/2 cup chopped shelled pistachios
Directions:
1. Heat oven to 350°F. In medium bowl, combine cookie crumbs and 1/4 cup sugar; mix well. Stir in butter. Press crumb mixture in bottom of ungreased 9-inch springform pan.
2. Bake at 350°F. for 10 minutes. Cool 10 minutes. Wrap outside of pan, bottom and sides, with heavy-duty foil.
3. Reduce oven temperature to 325°F. Beat cream cheese in large bowl at medium speed until creamy. Beat in 3/4 cup sugar until very soft and creamy. Add sour cream and almond extract; beat well. Reduce speed to low; add eggs one at a time, beating just until combined and scraping down sides of bowl after each addition.
4. With wire whisk, beat in pudding mix until well mixed. Stir in vanilla chips. Pour into crust-lined pan. Sprinkle pistachios over top.
5. Bake at 325°F. for 1 hour 15 minutes to 1 hour 20 minutes or until sides of cheesecake are set and slightly puffed but center still moves slightly when pan is tapped. Cool cheesecake in pan on wire rack for 1 hour. Cover; refrigerate at least 3 hours before serving.
6. To serve, remove sides of pan. Cut cheesecake into wedges.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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