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Spring Forward with Pistachio Cheesecake Recipe

Kim Bouldin Gluten Free Works

Did you remember to Spring forward Sunday? I can’t believe it is this time already!  I am so excited about it being light later, that I really don’t care about the hour of lost sleep.  Make sure to ask me how I feel about that in a couple of weeks when my schedule is all screwed up, okay?

With Spring, comes St. Patrick’s Day and Easter. I don’t quite celebrate St. Patrick’s Day the way I used to, and my body thanks me for that.  This St. Patrick’s Day, perhaps I’ll indulge in some green eggs & ham or Pistachio Cheesecake (just happens to be green), instead of green beer.

Pistachio Cheesecake Recipe


1 stick butter

1 ¼ cups gluten-free flour

½ cup chopped pecans

8 oz. Cream cheese (softened)

1 cup powdered sugar

8 oz. Carton of Cool Whip

2 small pkg. Pistachio Instant Pudding Mix

3 cups milk


  1. Making the Crust:

Blend melted stick of butter, 1 ¼ cups of flour & pecans. Spread in a 9 x 13 glass baking dish. ***Note: I used an 8 x 11 pan and didn’t double. Bake 15-20 minutes at 350 or until light golden brown. COOL COMPLETELY!

  1. Making the Cheesecake Filling:

Mix 8 oz. Softened cream cheese and 1 cup powdered sugar. Then fold in

½ carton of Cool Whip. Spread on top of cooled crust. Refrigerate for 30


  1. Topping:

Mix 2 small packages of pudding mix with 3 cups of milk. Beat for 2

2 minutes. Pour on top of cooled filling. Chill until set & then top with

remaining Cool Whip.


What will you be doing to celebrate St. Patrick’s Day?


Author Information: Kimberly Bouldin, Columbus OH
My Gluten-Free Blog
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About Kimberly Bouldin

Kimberly Bouldin is a gluten-free wife with two children in Columbus, Ohio. She loves to cook, bake, and try new gluten-free products, recipes and restaurants. Read her blog at: or contact her at

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