Pistachio-White Chocolate Cheesecake


  • 1 cup chocolate cookie crumbs
  • 1/4 cup sugar
  • 2 tablespoons butter, melted
  • 20 oz. cream cheese, softened
  • 3/4 cup sugar
  • 1/2 cup sour cream
  • 1/4 teaspoon almond extract
  • 4 eggs
  • 1 (3.4-oz.) pkg. instant pistachio pudding and pie filling mix
  • 1 (12-oz.) pkg. (2 cups) white vanilla chips
  • 1/2 cup chopped shelled pistachios


1 _ Heat oven to 350°F. 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 350°F. for 10 minutes. Cool 10 minutes. Wrap outside of pan, bottom and sides, with heavy-duty foil.

3 _ Reduce oven temperature to 325°F. 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.

4 _ With wire whisk, beat in pudding mix until well mixed. Stir in vanilla chips. Pour into crust-lined pan. Sprinkle pistachios over top.

5 _ Bake at 325°F. 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.

6 _ To serve, remove sides of pan. Cut cheesecake into wedges.