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Pistachio-White Chocolate Cheesecake

(16)
  8 reviews
  • 40 min prep time
  • 6 hr 0 min total time
  • 11 ingredients
  • 16 servings
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It's easier than you think to impress family and friends with this professional-style cheesecake!

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

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.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/16 of Recipe
Calories
455
Calories from Fat
260
% Daily Value
Total Fat
29g
45%
Saturated Fat
15g
75%
Cholesterol
105mg
35%
Sodium
300mg
13%
Total Carbohydrate
43g
14%
Dietary Fiber
1g
4%
Sugars
35g
35%
Protein
7g
7%
% Daily Value*:
Vitamin A
14%
14%
Vitamin C
0%
0%
Calcium
8%
8%
Iron
6%
6%
Exchanges:
2 Starch; 1 Fruit; 5 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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