Pistachio Cheesecake

  • on August 7, 2010
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Ingrients & Directions


1 8-inch Graham Cracker Crust 1 pk Instant Pistachio Pudding
2 Eggs 1 c Sour cream
1 oz Package Cream Cheese

TOPPING
1 c Sour cream 1/2 ts Vanilla
4 tb Powdered sugar

Beat eggs together. Gradually add softened cream cheese and beat

well. Add pistachio pudding mix and sour cream, mixing until

smooth. Pour into crust. Bake at 375′ for 30 minutes. Spread on

Sour Cream Topping and bake 5 additional minutes. Cool, then chill

4 to 5 hours.


Yields
8 servings

Article Categories:
Cakes

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