Pistachio Cheesecake

Name: Pistachio Cheesecake
Ingredients: 2 cups all-purpose flour; 1/2 cup ground almonds; 1/2 cup cold butter; 6 packages (8 ounces each) cream cheese, softened; 1 can (14 ounces) sweetened condensed milk; 2 packages (3.4 ounces each) instant pistachio pudding mix; 5 eggs, lightly beaten; Chocolate syrup; Whipped cream and chopped pistachios, optional

9 ingredients

5 steps

Ingredients

2 cups all-purpose flour
1/2 cup ground almonds
1/2 cup cold butter
6 packages (8 ounces each) cream cheese, softened
1 can (14 ounces) sweetened condensed milk
2 packages (3.4 ounces each) instant pistachio pudding mix
5 eggs, lightly beaten
Chocolate syrup
Whipped cream and chopped pistachios, optional

Directions

1

In a small bowl, combine the flour and almonds; cut in butter until crumbly. Press onto the bottom and 1-1/4 in. up the sides of a greased 10-in. springform pan. Bake at 400° for 10 minutes.
2

Meanwhile, in a large bowl, beat cream cheese, milk and pudding mixes until smooth. Add eggs; beat on low speed just until combined. Pour over crust.
3

Place pan on a
4

. Reduce heat to 350°. Bake for 55-60 minutes or until the center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
5

Slice cheesecake; drizzle slices with chocolate syrup. Garnish with whipped cream and pistachios if desired.