Home > Just for you > Pistachio Cheesecake

Pistachio Cheesecake


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)


For the Crust:
    1. Add the flour, almonds and sugar to a food processor; pulse a couple of times to combine.
    2. Place in the butter and almond extract; process until combined and crumbly.
    3. 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:
  1. Preheat oven to 350°
  2. In a large bowl, beat cream cheese, milk and pudding mixes until smooth.
  3. Add eggs; beat on low speed just until combined.
  4. Pour over crust.
  5. Place pan on a baking sheet.
  6. Bake 55-60 minutes or until the center is almost set.
  7. Cool on a wire rack for 10 minutes.
  8. Carefully run a knife around the edge of the pan to loosen; cool 1 hour longer.
  9. Refrigerate overnight.
  10. Loosen and remove ring; garnish and serve. 

    Source :  allrecipes.com