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Pistachio Cheesecake

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.

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About the author

Carma Spence has been experimenting in the kitchen since she was four years old and loves trying out new recipe ideas. She is the author of Bonkers for Bundt Cakes and Your Perfect Pie, as well as author and contributor to several more non-food-related books. With Carma's Cookery, she is taking her passion for empowering people and blending it with her passion for cooking, gift-giving and entertaining.

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