How to make it

  • in a small bowl, mix graham crackers, melted butter, and sugar.
  • mold into a 10 inch springform pan, refrigerate.
  • in a large mixing bowl, mix cream cheese, milk, and pudding mixes until smooth. add eggs, beat on low speed just until combined.
  • pour over crust, place pan on a baking sheet. bake at 350 degrees for 60 minutes or until the center is almost set. cool on a wire rack for ten minutes. run a knife around the edge to loosen, let set for an hour than refrigerate overnight.
  • removes sides of pan, then drizzle chocolate on cut pieces.

Reviews & Comments 4

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  • OwlPants 6 years ago
    So, I just finished tasting the completely cooled/refrigerated pistachio cheesecake, and it's is SOOO good! If you're like me and you LOVE the taste of pistachio pudding AND cheesecake. This is for you. The flavors of the pistachio really come through. My only complaint is there was waaaay too much filling. I had a ton left over, even after making 2 cheesecakes... I would suggest halving the recipe. Other than that, it was great. Can't wait to share this with my family tomorrow :)
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    " It was excellent "
    gapeach55 ate it and said...
    Sounds incredible! We love pistachio pudding.
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    " It was excellent "
    annieamie ate it and said...
    Wow, I never had a pistachio cheesecake before and I love pistachios! I'm definitely going to make this one! Thank you so much for the new recipe!
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  • mjcmcook 10 years ago
    This sounds Fantastic !!!
    I will try it very soon !
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