Pistachio Cheesecake

Amy Herald


Great dessert.


☆☆☆☆☆ 0 votes

30 Min
1 Hr



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

  • 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
  • ·
    whip cream for garnish

How to Make Pistachio Cheesecake


  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.

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About Pistachio Cheesecake

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