Prep Time: 1 hr | Cook Time: 1 hr | Total Time: 2 hrs | Yield: 12 Servings
This is by far the best Pistachio Cheesecake I have ever had! What I love the most is the rich taste of the almonds. Give it a try now and I am 100 per cent sure that you are going to love it as well. Enjoy!
For the Crust:
1 c all-purpose flour
1/2 c ground almonds
1/4 c granulated sugar
1/2 c cold unsalted butter
1/4 tsp almond extract
For the Filling:
6 (8 oz) packages of cream cheese, softened
1 (14 oz) can sweeten condensed milk
2 (3.4 oz) boxes instant pistachio pudding mix
5 large Eggs
garnish with whip cream and almond slivers (optional)
To Make the Crust:
Step 1: In a food processor, add in the flour, sugar, and almonds. Pulse until well mixed.
Step 2: Add in the almond extract and butter. Pulse again until well mixed.
Step 3: Transfer the batter into a 10-inch springform pan and gently press the edges and the bottom.
Step 4: Place the crust inside the fridge to chill for at least 30 minutes.
To Make the Filling:
Step 1: Prepare the oven and preheat to 175 degrees C or 350 degrees F.
Step 2: In a large mixing bowl, add the milk, pudding mixes, and cream cheese. Beat until well combined.
Step 3: Add in eggs gradually and beat every addition.
Step 4: Transfer the filling over the prepared crust.
Step 5: Put the pan on top of a baking sheet.
Step 6: Place it inside the preheated oven and bake for about 55 to 60 minutes or until a toothpick comes out clean after inserting it in the middle of the cake.
Step 7: Remove from the oven and let it sit on a wire rack to cool for at least 10 minutes at room temperature.
Step 8: Loosen the cake from the pan by running a knife on the sides.
Step 9: Allow the cake to cool completely for about 1 hour.
Step 10: Place it inside the fridge to chill overnight.
Step 11: Remove from the fridge and garnish.
Step 12: Serve and enjoy!
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