Pistachio-White Chocolate Cheesecake

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

(15)
7 reviews.
Save and Share
  • prep time 40 min
  • total time 6 hr 0 min
  • ingredients 11
  • servings 16
 

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

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 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.
  • 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.

Nutritional information

toggle

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.