Pistachio Cheesecake
Yield
8 servingsPrep
20 minCook
35 minReady
5 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
graham crackers/wafers
8 or 9 inch, crust, unbaked |
*
|
| 2 | large |
eggs
|
|
| 4 | packages |
cream cheese
softened, 3 ounces each |
|
| 1 | package |
instant pudding mix, pistachio
3 ounces each |
* |
| 1 | cup |
sour cream
|
|
| Sour cream topping | |||
| 1 | cup |
sour cream
|
|
| 4 | tablespoons |
powdered sugar
|
|
| ½ | teaspoon |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
graham crackers/wafers
8 or 9 inch, crust, unbaked |
*
|
| 2 | large |
eggs
|
|
| 4 | packages |
cream cheese
softened, 3 ounces each |
|
| 1 | package |
instant pudding mix, pistachio
3 ounces each |
* |
| 237 | ml |
sour cream
|
|
| Sour cream topping | |||
| 237 | ml |
sour cream
|
|
| 6E+1 | ml |
powdered sugar
|
|
| 2.5 | ml |
vanilla extract
|
|
Directions
Beat eggs together.
Gradually add softened cream cheese and beat well.
Add pudding mix and sour cream, mixing until smooth.
Pour into crust.
Bake at 375℉ (190℃) for 30 minutes. Spread on sour cream topping and bake 5 additional minutes.
Cool, then chill 4 to 5 hours.
Yields 8 servings.
