Description
Indulge in this creamy pistachio cheesecake that’s rich in flavor and perfect for any occasion. With a crunchy crust and velvety filling, it’s guaranteed to impress!
Ingredients
Scale
- 1 ½ cups crushed graham crackers
- ½ cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 3.4 oz instant pistachio pudding mix
- ½ cup whole milk
- 1 cup whipped topping
- ½ cup chopped pistachios (plus extra for topping)
Instructions
- Preheat your oven to 350°F (175°C). In a bowl, mix crushed graham crackers and melted butter. Press the mixture into the bottom of a 9-inch springform pan.
- Bake the crust for 8-10 minutes until lightly golden. Allow it to cool completely.
- In a large bowl, beat softened cream cheese until smooth. Gradually add powdered sugar and mix well.
- Stir in the pistachio pudding mix and milk until fully combined and the color is uniform.
- Gently fold in whipped topping until no streaks remain.
- Pour the filling over the cooled crust, smoothing out the top. Cover with plastic wrap and refrigerate for at least 4 hours or overnight before serving.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approximately 100g)
- Calories: 350
- Sugar: 22g
- Sodium: 210mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 60mg