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
- 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.
- Heat the oven to 300 degrees.
- 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.
- Reserve 1/4 cup of the cake mix and set aside.
- 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.
- 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.
- Beat in eggs, one at a time, until mixed.
- Pour into the crust.
- Bake 1 hour 20 minutes to 1 hour 35 minutes or until edges are set but the center still jiggles when moved.***
- Turn the oven off. Open the oven door at least 4 inches and leave the cheesecake in the oven for 30 minutes longer.
- 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.
- Cover loosely and refrigerate overnight (or at least 4 hours).
- Remove side of pan before serving. Pipe or spoon whipped topping around the outside edge of the cheesecake.
- 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.
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