Taste of Home
Pistachio Cheesecake
TOTAL TIME: Prep: 15 min. Bake: 65 min. + cooling
YIELD: 14 servings.
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
Ingredients
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2 cups all-purpose flour
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1/2 cup ground almonds
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1/2 cup cold butter
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6 packages (8 ounces each) cream cheese, softened
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1 can (14 ounces) sweetened condensed milk
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2 packages (3.4 ounces each) instant pistachio pudding mix
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5 eggs, lightly beaten
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Chocolate syrup
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Whipped cream and chopped pistachios, optional
Directions
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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.
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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.
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3.
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.
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4.
Slice cheesecake; drizzle slices with chocolate syrup. Garnish with whipped cream and pistachios if desired.
Nutrition Facts
1 piece: 344 calories, 18g fat (10g saturated fat), 121mg cholesterol, 269mg sodium, 37g carbohydrate (21g sugars, 1g fiber), 8g protein.
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