Pistachio Cheesecake

Amy Herald

By
@Meave

Great dessert.


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Prep:

30 Min

Cook:

1 Hr

Method:

Bake

Ingredients

THE CRUST

1 c
all-purpose flour
2/3 c
finely ground pistachios (reserve 2 tbsp. for garnish)
1/4 c
sugar
1/2 c
unsalted butter, chilled
1/4 tsp
vanilla extract

THE FILLING

6
(8 ounce) packages of cream cheese, softened
1 can(s)
(14 ounces) sweetened condensed milk
2 box
(3.4 ounce) instant pistachio pudding mix
5 large
eggs
whip cream for garnish

Directions Step-By-Step

1
Combine flour, sugar and pistachios and cut in chilled butter and mix well until consistency of shortbread dough.
2
Spray a 10-inch springform pan and press pistachio mixture into the bottom. Refrigerate 30 minutes.
3
Preheat oven to 350 degrees
4
In a large bowl, beat cream cheese, sweetened condensed milk and pudding mix until smooth.
5
Add eggs; beat on low speed just until combined and pour over crust.
6
Place pan on a baking sheet and bake in the oven at 350 degrees for 1 hour.
7
Cool on a wire rack for 10 minutes.
8
Run a butter knife around the edge of the pan then continue to cool for 1 hour longer. Refrigerate overnight.
9
Loosen and remove ring; garnish with whip cream and ground pistachios and serve.

About this Recipe