Ingredients
For the Crust:
- 1 cup all-purpose flour
- 1/2 cup ground almonds
- 1/4 cup granulated sugar
- 1/2 cup cold unsalted butter
- 1/4 teaspoon almond extract
For the Filling:
- 6 (8 ounce) packages of cream cheese, softened
- 1 (14 ounces) can sweetened condensed milk
- 2 (3.4 ounce) boxes instant pistachio pudding mix
- 5 large eggs
- garnish with whip cream and almond slivers (optional)
Instructions
For the Crust:
- Add the flour, almonds and sugar to a food processor; pulse a couple of times to combine.
- Place in the butter and almond extract; process until combined and crumbly.
- Pour into a 9 OR 10-inch springform pan (I used a 9-inch pan), press up the sides (about 1-inch) and in the bottom; refrigerate 30 minutes.
For The Filling:
- Preheat oven to 350°
- In a large bowl, beat 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 55-60 minutes or until the center is almost set.
- Cool on a wire rack for 10 minutes.
- Carefully run a knife around the edge of the pan to loosen; cool 1 hour longer.
- Refrigerate overnight.
- Loosen and remove ring; garnish and serve.
Source : allrecipes.com