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Pistachio Cheesecake Recipe
|Vanilla pound cake crumbs||1 1⁄2 Cup (24 tbs)|
|Sour cream||5 1⁄2 Cup (88 tbs) (At Room Temperature)|
|Pistachio instant pudding mix||7 1⁄2 Ounce (2 Packages, 3 3/4 Ounce Each)|
|Almond extract||3 Tablespoon|
Serving size: Complete recipe
Calories 3821 Calories from Fat 2451
% Daily Value*
Total Fat 279 g428.9%
Saturated Fat 158.3 g791.5%
Trans Fat 0 g
Cholesterol 735.3 mg
Sodium 4234.2 mg176.4%
Total Carbohydrates 302 g100.7%
Dietary Fiber 1 g4%
Sugars 242.6 g
Protein 30 g60.7%
Vitamin A 159.2% Vitamin C 19%
Calcium 141.5% Iron 12%
*Based on a 2000 Calorie diet
Distribute the pound cake crumbs over the greased bottom of the pan, pressing down lightly.
Set aside while preparing filling.
In a large bowl, using an electric mixer, beat together sour cream, pudding mix and almond extract.
Pour into crumb lined pan.
Lightly cover and chill overnight in the refrigerator.
To serve, cut around the sides of the pan with a wet knife.
Loosen hinge and remove sides of pan.
Garnish lavishly with whipped cream.