Category: Recipes

I’ll be tasting this tomorrow and will let you know in a comment how it turned out. But I can tell you it smells fantastic. Definitely, make the day before so you can chill it overnight.

The picture was taken shortly after the 30-minute cool on the cooling rack.

Ingredients:

Crust

• 1 box white cake mix
• 1/2 cup butter, softened

Filling

• 1-1/2 cups cold milk*
• 1 (3.4 oz) pkg instant pistachio pudding mix
• 1 (8 oz) pkg cream cheese, softened
• 1 (8 oz) pkg Neufchâtel cheese, softened
• 3/4 cup sugar
• 1/2 cup plain yogurt**
• 3 eggs

Garnish

• Whipped topping

Directions

1. In a medium bowl, prepare the pistachio pudding with the milk per instructions on the box. Put in the refrigerator to chill while you continue.
2. Heat the oven to 300 degrees.
3. While the oven is heating, spray the bottom and side of a 9-10 inch spring-form pan with baking spray. Dust with flour. Wrap foil around the outside to catch potential drips.
4. Reserve 1/4 cup of the cake mix and set aside.
5. In a large bowl, beat the remaining cake mix and butter with an electric mixer on low speed until crumbly. Press into the bottom and sides of the pan.
6. In the same large bowl, beat combine reserved cake mix, cream cheese, Neufchâtel cheese, sugar, all except 1/2 cup of the pudding and yogurt. Beat with an electric mixer until smooth and creamy.
7. Beat in eggs, one at a time, until mixed.
8. Pour into the crust.
9. Bake 1 hour 20 minutes to 1 hour 35 minutes or until edges are set but the center still jiggles when moved.***
10. Turn the oven off. Open the oven door at least 4 inches and leave the cheesecake in the oven for 30 minutes longer.
11. Remove the cheesecake from the oven and place on a cooling rack. Without releasing the sides of the pan, run a knife around the edge to help release the cake from the sides. Cool in pan on cooling rack for 30 minutes.
12. Cover loosely and refrigerate overnight (or at least 4 hours).
13. Remove side of pan before serving. Pipe or spoon whipped topping around the outside edge of the cheesecake.
14. Store in the refrigerator.

* You can use a can of condensed milk instead, just be sure to chill it overnight, first.

** I used Fresh & Easy Honey Greek Style Yogurt, yum!

*** I think my oven is a lower temperature than it says. I took a good 30-45 minutes extra to bake.

NOTE: The genesis of this recipe was Lemon Cheesecake from the Betty Crocker calendar, April 2011.

Ingredients:

• 1 Tbsp butter
• 1 jumbo or large egg
• 1 Tbsp Tomato Alfredo sauce
• grated Parmesan cheese
• 2 thin slices of turkey lunch meat
• 2 slices of your favorite sandwich bread

Directions:

1. In a small frying pan, melt butter over low heat.
2. Add egg. Dollop sauce over the egg and sprinkle some Parmesan cheese. Cover and cook on low for a minutes … until the egg is mostly done. Flip the egg and cook until the yolk is firm and no longer runny.
3. While the egg is cooking, place the turkey slices on one slice of bread.
4. When the egg is done, place it on top of the turkey. Place the remaining slice of bread over the egg and return the sandwich to the frying pan. Grill both sides to your taste.

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I didn’t cook the egg long enough so the sandwich was messy. That’s why I suggest you cook until the yolk is firm.