After last week I needed something a little bit on the simpler side. If you don’t know what I am talking about, check out my jiggly cheesecake post and also cake fails #1. Although that recipe ultimately turned out incredible, it took a long time to get there. This week I wanted to try something that is destined to be amazing the first time. So I took my plain vanilla cheesecake, my pistachio crust and some instant pistachio pudding mix and made a delicious Pistachio Cheesecake.
After mixing up your plain vanilla cheesecake batter you are going to add in the instant pudding mix. No need to make up the pudding ahead of time. Just sprinkle in the powder. Now, I used half of a package (1.7oz) but you can always use more or less to taste. I used the jell-o brand for this cake. They have 2 different sizes. I used the smaller one (3.4 oz) for this cake.
It was nice to enjoy this last vibrant summer-y recipe and it was a nice transition into fall. I am getting really excited for fall recipes. If anyone has any suggestion for fall recipes please let me know. And if you try this please let me know how it turned out.
Pistachio Cheesecake
A gorgous, vibrant green color, delicous pistachio flavor and a crunchy salty pistachio crust. Topped with chopped pistachios and whipped cream.
Ingredients
For Crust
- 1.5 Cups of Pistachios
- 2 TBSP of Unsalted Butter
Stabilized Whipped Cream
- 2 Tablespoons of Cold Water
- 1 Tablespoon of Warm Water
- 1/2 Packet of Unflavored Geliton
- 1 Cup of Heavy Cream
- 1/4 Cup of Granulated Sugar
For Cheesecake
- 1.5 Blocks of Cream Cheese
- 1/2 Cup of Granulated Sugar
- 1/4 Cup of Greek Yogurt
- 2 Eggs
- 1/2 of a small pack of instant pistachio pudding mix (1.7 oz)
For Decoration
- 1/4 Cup of chopped Pistachios
Instructions
For Crust
- Prepare the pan by lining the bottom with parchment paper and then covering the bottem and half way up the sides with aluminum foil.
- Place the pistachios in a food processor or zip lock sandwich baggy with a meat tendorizer. Pulse or crush until you get course crumbs.
- Melt the butter in the microwave 30 seconds at a time until completely melted. Combine it with the pistachios.
- Press the mixture into the pan in an even layor.
- Bake the crust until golden brown. About 10 minutes.
- Let the crust cool and stick it in the freezer for 1 hour.
For Whipped Cream
- Place the heavy cream in the bowl of your stand mixer fitted with the whisk attachment or regular bowl with a hand mixer.
- When the cream starts to gain volume slowly add in the sugar and vanilla extract.
- Continue to whisk until stiff peaks form.
For Cheesecake
- Place the softened cream cheese and the pistachio pudding powder in the bowl of your stand mixer fitted with the paddle attachment or regular bowl with a hand mixer. Beat until smooth. About 5-10 minutes.
- Add the sugar and mix until incorperated. Scrape down the bottem and the sides of the bowl and mix one more time until incorperated.
- Repeat this step for the greek yogurt and the vanilla extract.
- Add the eggs one at a time and beat until umcorperated.
- Pour the batter into the prepared pan and level it off and tap the pan on the table to get rid of any air bubbles.
- Bake in a waterbath for 45 minutes -1 hour until the edges of the cheesecake are set but the middle jiggles slightly. Turn off the oven and crack the oven door. Let the cheesecake sit in the even for an additional hour.
- Place the cheesecake in the fridge overnight to set.
- Just before serving, top with whipped cream and chopped pistachios.
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If you have any questions or comments please don’t hesitate to leave a comment down below, message me on instagram, facebook or leave me an email. Also show me your recreations of this cake if you make it!
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