Pistachio-White Chocolate Cheesecake

It's easier than you think to impress family and friends with this professional-style cheesecake!

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Servings 16

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( 15 ) Ratings

15 Ratings

5 Stars 12%

4 Stars

3 Stars

2 Stars

1 Stars

Member Reviews ( 8 )

d89e5f8e-3fb0-401c-967c-0d04ebde3cce

ingredients 11
Prep Time 40 min
Total Time 6 hr 0 min

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

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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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/16 of Recipe

Calories: 455
Calories from Fat: 260),

% Daily Value

Total Fat: 29g; 29%
(Saturated Fat 15g, 15% ),
Cholesterol: 105mg; 105%;
Sodium: 300mg; 300%;
Total Carbohydrate: 43g; 43%
(Dietary Fiber 1g 1% Sugars 35g 35% ),
Protein: 7g; 7%

% Daily Value*:

Vitamin A: 14%;
Vitamin C: 0%;
Calcium: 8%;
Iron: 6%;

Exchanges:

2 Starch; 1 Fruit; 5 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

Write a Review

JoCarol

report Posted May. 11, 2012 11:52 AM

REALLY a winner----had large party and it was a hit with all ages---will definitely do again--jcj

deejwhite

report Posted Jul. 23, 2011 9:02 AM

It came out right the first time. I get a lot of compliments everytime I make this. I love it, it tastes heavenly.

4everdwts

report Posted Dec. 11, 2009 5:14 PM

I was afraid this would be TOO sweet, and so I used half the amount of chips. Still for me, way too sweet. Will use whipping cream next time sweetened with powdered sugar, if I even make it another time.

4everdwts

report Posted Dec. 11, 2009 5:14 PM

Debi1418

report Posted Sep. 1, 2009 1:01 PM

It was a little difficult to make but the results were AWESOME! I have made this cheesecake 4 or 5 times now and it is the hit of every dinner party. It does become easier also the more you make it. But I highly recommend it to anyone that enjoys making cheesecakes.