Pistachio Cheesecake
Whenever you want to impress with a creamy and unique dessert, this Pistachio Cheesecake is a delightful choice. With its rich, smooth filling infused with nutty pistachios and a buttery crust, each slice offers a perfect balance of flavors that’s sure to be a hit at any gathering!
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 mix.
- Add the butter and almond extract, and process until the mixture is crumbly.
- Transfer the mixture to a 9-inch or 10-inch springform pan. Press it up the sides about 1 inch and across the bottom.
- Refrigerate for 30 minutes.
For the Filling:
- Preheat your oven to 350°F.
- In a large mixing bowl, combine the cream cheese, milk, and pudding mix. Mix until smooth.
- Add the eggs and mix on low speed until everything is combined.
- Pour the filling over the chilled crust.
- Place the pan on a baking sheet and bake for 55-60 minutes, or until the center is almost set.
- Let it cool for 10 minutes on a wire rack.
- Run a knife around the edge of the pan to loosen the cheesecake, then cool for another hour.
- Refrigerate overnight.
- Once chilled, loosen and remove the ring from the springform pan. Garnish as desired and serve.