pistachio cheesecake

Name: PISTACHIO CHEESECAKE
Yield: 12
Ingredients: 3 cup(s) all purpose flour; 1/2 cup(s) ground almonds; 1/2 cup(s) butter, cold; 6 package(s) 8 oz. ea crem cheese softened; 1 can(s) 14 oz. sweetened condensed milk; 2 package(s) 3.4 oz. ea instant pistachio pudding mix; 5 - eggs

(1 RATING)

114 Pinches 1 Photo

theresa dibert

oddville, KY

Updated on Aug 30, 2011

YUMMY.. GREAT FOR CHRISTMAS AND ST. PATRICK'S DAY. GREAT ANYTIME. GONE IN SECONDS.

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yield 12-14 serving(s)

Ingredients

3 cups all purpose flour
1/2 cup ground almonds
1/2 cup butter, cold
6 packages 8 oz. ea crem cheese softened
1 can 14 oz. sweetened condensed milk
2 packages 3.4 oz. ea instant pistachio pudding mix
5 - eggs

How To Make pistachio cheesecake

Step 1

I N A SMALL BOWL, COMBINE FLOUR AND ALMONDS, CUT IN COLD BUTTER UNTILL CRUMBLY. PRESS ONTO BOTTOM AND 1-1/4 IN. UP THE SIDES OF OF A GREASED 10 IN. SPRINGFORM PAN. BAKE AT 400 FOR 10 MINUTES.

Step 2

MEANWHILE, IN A LARGE MIXING BOWL, BEAT CREAM CHEESE, PUDDING MIXES AND MILK UNTIL SMOOTH. ADD EGGS; BEAT ON LOW UNTIL JUST COMBINED. POUR OVER CRUST. PUT PAN ON BAKING SHEET. REDUCE HEAT TO 350. BAKE FOR 55-60 MINUTES OR UNTIL CENTER IS ALMOST SET. COOL ON WIRE RACK FOR 10 MINUTES. CAREFULLY RUN KNIFE AROUND EDGE OF PAN TO LOOSEN. COOL 1 HOUR LONGER. REFRIGERATE OVERNIGHT.
Step 3

REMOVE SIDES OF PAN. SLICE; DRIZZLE WITH CHOCOLATE SYRUP AND GARNISH WITH WHIPPED CREAM IF DESIRED.
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