- 2 cups all-purpose flour
- 1/2 cup ground almonds
- 1/2 cup cold butter or margarine
- 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
- Chocolate syrup
- Whipped cream and chopped pistachios, optional
- 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 mixing 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.
- Remove sides of pan. Slice cheesecake; drizzle slices with chocolate syrup. Garnish with whipped cream and pistachios if desired. Yield: 12 -14 servings.
Reviews forPistachio Cheesecake
"OK, I have seen this recipe with ingredient list for crust with only one cup flour. I totally love this idea, flavor but when I made it the first time I didn't have that much cream cheese and it costs a lot, so online it said you could use any cheese like Ricotta or sour cream even so I added a mix of it all. Now I use just two packages or less of the cream cheese, I happen to love the lighter texture of the Ricotta much more than heavy thick cream cheese cheesecakes. So I ended up with this: My first almond crust was hard and not really tasty, I might of made a mistake but that next time I made regular and chocolate graham cracker crusts, I made it in cupcakes instead for picnic friendly ease. (Using cupcake tins with covers allowed me to turn the cover upside down, and put ice in it and place cupcake tin with cheesecake on top to keep cool. What I did was made a double recipe which you would need to divide once you have most items mixed as it is a big mass of cheese lol. This time I only used like 10 oz of cream cheese, about 6 or so of sour cream, and 32 oz of Ricotta which is the largest tub. Store brand was only about $3.40 for large container which is much cheaper than using so much cream cheese, and much lighter and fluffier. 5 large eggs, 1 can condensed milk and I use 2 and 1/2 packages of pistachio instant pudding which added the needed little bit of extra flavoring., Actually I accidently added 3 whole pkgs to each recipe, of course I had doubled it, and I had to add half and half because my pudding began to set up and it became really thick and then I remembered adding only half package. I used a round half circle coffee scoop and added a scoop of crust to each cupcake liner, then used a cheap, small plastic disposable cup to tamp down the bottoms and it worked great, was very fast. I think this is the most flavorful, tasty, light (with Ricotta) cheesecake ever, and it's my big time favorite. Oh and I took left overs and froze in my cupcake tins, then put in plastic bags in freezer and use for a quick take out breakfast. Yummmmmm. I don't usually care for tweaks listed for recipes but it needed a bit of tweaking and using Ricotta gives a totally different texture and it is not heavy at all.As far as baking, the cupcake version which you can fill to top off liners as they will cave in slightly, then top with almonds or sprinkle crust mix lightly on top. They take much less time to cook also, I just got time from a mini cheesecake recipe I found online and watched first batch carefully. You want it to set, they said 20 minutes, not sure if I had to bake that long or not, mine were done just when the skin on top started seperating like it would crack, you cannot go wrong, as the pudding sets it up so no worries about not baking too long, also mine did not turn brown at all, I did that once and ruined it, was too dry. Martha Stewart says the secret is to remove it when its still jiggly and looks not quit done. then it is perfect when cooled.They came out of cupcake liners easily, I am making another batch to freeze later today. yum yum yum."
"It was totally tasteless and very expensive to make. Everyone was disappointed."
"Hi guys,The picture above shows that the cake has a crust on top as well. Any ideas on how this is achieved?"
"The filling is great. But the crust I would use a graham cracker or cookie crust for the crust part. The crust was like pie dough .That part was awful also the crust was quite thick. I like a lot thinner crust. Instead of using chocolate syrup. I melteded chocolate chips and drizzled it over the top."
"I added a tablespoon of almond extract to boost the flavor and about 3 drops of green food coloring to boost the color. Instead of the chocolate topping, I stirred up a can of whole berry cranberry sauce and spooned it over the top around the edge .... everyone at my open house remarked how the red berries and green cake looked just like a Christmas wreath. Very tasty!!"
"Weird flavour - flavourless & just ... blah, not very yummy so will never make again!"
"This cheesecake is great! I really liked the almond crust, it went very good with the pistachio flavor."
"I love pistachio anything. I just made this, but have to wait to try it.. I already know that it is going to spectacular, because I likced the spoon... I will def. put this in my favorite recipe spot..... ;)"
"My Mom made this Cheesecake for Easter and it was sooooo.... Good. I wanted to take 2 pieces home (one for my Husband and 1for Me) But there wasn't any left. She didn't put the chocolate syrup on it and she put the cream all on top and pieces of Pistachio on top. I will be making it but i need to get myself a springform pan first. Yummy!!!"
"My husband loves Pistachios so he made a special request for this one. The pudding did give it a different texture than my other cheesecakes. The crust didn't hold together as well as a graham cracker crust. Regardless, it was enjoyed by a lot of people!"