Pistachio White Chocolate Cheesecake
  • Servings: 16
  • 1 cup chocolate cookie crumbs
  • 1/4 cup sugar
  • 2 tablespoons butter, melted
  • Filling:
  • 2-1/2 pkgs. (8 oz. each) cream cheese, softened
  • 3/4 cup sugar
  • 1/2 cup sour cream
  • 1/4 teaspoon almond extract
  • 4 eggs
  • 1 pkg. (3.4 oz.) instant pistachio pudding mix
  • 1 pkg. (12 oz.) white vanilla chips
  • 1/2 cup chopped shelled pistachios
  1. Heat oven to 350ºF. 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 350ºF. for 10 minutes. Cool 10 minutes. Wrap outside of pan, bottom and sides, with heavy-duty foil.
  3. Reduce oven temperature to 325ºF. 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. With wire whisk, beat in pudding mix until well mixed. Stir in vanilla chips. Pour into crust-lined pan. Sprinkle pistachios over top.
  4. Bake at 325ºF 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.
  5. To serve, remove sides of pan. Cut cheesecake into wedges.