Zutaten für Pistachio Cheesecake
- 1 ½ cups graham cracker crumbs
- 6 tablespoons (3 ounces) unsalted butter, melted
- 1 cup powdered sugar
- 16 ounces (two 8-ounce packages) cream cheese
- Instant Pistachio Pudding Mix
- Whole Milk
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Zubereitung von Pistachio Cheesecake
- Preheat oven to 350°F (175°C).
- **Crust:** In a medium bowl, combine 1 ½ cups of graham cracker crumbs, ¼ cup granulated sugar, and 6 tablespoons (3 ounces) of melted unsalted butter. Mix until crumbly.
- Press the crumb mixture firmly into the bottom of an ungreased 9-inch square baking pan.
- Bake for 15 minutes, or until lightly golden.
- Let the crust cool completely on a wire rack.
- **Cheesecake Filling:** In a large bowl, beat 16 ounces (two 8-ounce packages) of cream cheese until smooth and creamy.
- Gradually add 1 cup of powdered sugar, beating until well combined.
- In a separate bowl, whisk together ½ cup of milk and 3.4 ounces (one 3.4-ounce box) of instant pistachio pudding mix until smooth.
- Gradually beat the pudding mixture into the cream cheese mixture until completely smooth and well incorporated.
- Pour the cheesecake filling over the cooled crust.
- Refrigerate for at least 4 hours, or preferably overnight, before serving.
- Cut into small squares and top with whipped cream and chopped pistachios (optional).
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
178g
Fat
141g
Carbs
23g
