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Pistachio Cheesecake

Pistachio Cheesecake
This appealing dessert, with its pretty pistachio filling, almond crust and chocolate drizzle, is creamy smooth. I created it one Christmas Eve and my family raved about it. I've never seen cheesecake disappear so quickly! -Karen Ankerson, Manistee, Michigan
12-14 ServingsPrep: 15 min. Bake: 65 min. + cooling

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

  • 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.
  • 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.
  • Place pan on a baking sheet. 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.
  • Slice cheesecake; drizzle slices with chocolate syrup. Garnish with
  • whipped cream and pistachios if desired. Yield: 12 -14 servings.
© Taste of Home 2013

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Pistachio Cheesecake (continued)

Nutrition Facts: 1 serving (1 piece) equals 344 calories, 18 g fat (10 g saturated fat), 121 mg cholesterol, 269 mg sodium, 37 g carbohydrate, 1 g fiber, 8 g protein.
© Taste of Home 2013