With St. Patrick’s Day just around the corner, I thought I would share a wonderful green recipe that we use to celebrate the holiday. The only thing that makes this cheesecake St. Patrick’s Day-ish is the lovely, pastel green color… it doesn’t taste like shamrocks or leprechauns or anything, I promise. It’s very rich, and has a light nut flavor.
For the crust, combine the graham cracker crumbs and sugar in a spring form pan.
Add the melted butter…
…and stir until combined.
Then press the crumbs onto the bottom and up the sides of the pan with your fingers or a spoon.
In a large mixing bowl, beat cream cheese until smooth. Add the sweetened condensed milk and beat some more.
Mmm, it looks so yummy!
Add pistachio pudding mixes and beat until it’s smooth. Again. 🙂
At this point, you could just eat all the cheesecake batter with a spoon, if you want, but get your fill of it before you add the eggs! 🙂
Add the eggs, and beat it until it’s just combined. You don’t want to over do it, but you want all the egg to be mixed in.
Then scrape the cheesecake batter into the crust and smooth it out with a spoon.
Optional: Use another spoon to smooth it again, just so you can get another taste.
Place the springform pan onto a cookie/baking sheet and bake at 350 degrees for 55-60 minutes. Cool for 10 minutes on a wire rack; then run a knife around the edge to loosen it. Cool for another hour, and refrigerate over night.
Sorry I didn’t get a photo of the finished product before it was cut, but it was so hard to keep everyone from attacking and devouring it instantly!
Graham Cracker Crust:
2 cups graham cracker crumbs
1/4 cup sugar
½ cup butter, melted
6 packages (8 oz. ea.) soft cream cheese
1 can (14 oz.) sweetened condensed milk
2 packages (3.4 oz. each) instant pistachio pudding mix
In small bowl, combine graham cracker crumbs and sugar; stir in melted butter until well-combined. Press onto bottom and 1 ½ in. up sides of greased 10” springform pan. Set aside. In large bowl, beat cream cheese, milk, and pudding mixes until smooth. Add eggs; beat on low speed until just combined. Pour over crust. Place on a baking sheet and bake at 350° for 55-60 minutes or until center is almost set. Cool on wire rack for 10 minutes. Run knife around edge to loosen; cool one hour longer. Refrigerate overnight. Remove sides of pan. Slice and drizzle with chocolate syrup, if desired. Serves 12-14.*For 9” pan, for filling use: • 4 packages (8 oz. ea.) cream cheese, • 8 ounces sweetened condensed milk, • 1 ½ packages pudding mix • 4 eggs
(One time we mixed up a package of pistachio pudding and it didn’t taste very good; later we realized it was because the pistachio nuts had become rancid, so be sure that your pudding mix is within the expiration date for this recipe.)
Thank you for visiting A Homespun Country Life!~Kerstin