Pistachio Cheesecake Recipe

Pistachio Cheesecake Recipe photo by Taste of Home

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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

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Pistachio Cheesecake Recipe

Prep: 15 min. Bake: 65 min. + cooling

Yield: 12-14 Servings

15 65 80

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.

Nutritional 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.

Originally published as Pistachio Cheesecake in Taste of Home December/January 2003, p41