Pistachio Cheesecake
This cheesecake is extremely creamy and lacks the traditional graham cracker crust. The crust for this amazing cheesecake is made of ground almonds, butter, and almond extract, which elevates it above the rest. The pistachio taste will be a hit with your guests!
prep time: 1 HOUR
cook time: 1 HOUR
total time: 2 HOURS
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 tsp almond extract
For the Filling:
6 (8 ounces) packages of cream cheese, softened (Yes, 6 packages of cream cheese are correct. You will get a tall creamy cheesecake, or reduce it( optional))
1 (14 ounces) can sweeten condensed milk
2 (3.4 ounces) boxes of instant pistachio pudding mix
5 large eggs
garnish with whip cream and almond slivers (optional)
Instructions
For the Crust:
In a food processor, combine the flour, almonds, and sugar; pulse a few times to combine.
Process until the butter and almond extract are 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, and place in the refrigerator for 30 min.
For The Filling:
Preheat the oven to 350°
In a large mixing bowl, combine the cream cheese, milk, and pudding mix until smooth.
Add eggs and mix on low speed until combined.
Pour over crust.
Place the pan on a baking sheet.
Bake for 55-60 minutes, or until the center is almost set.
Cool for 10 minutes on a wire rack.
Run a knife around the edge of the pan to loosen; cool for another hour.
Refrigerate overnight.
Loosen and remove the ring; garnish and serve.