Pistachio Cheesecake
Recipe provided courtesy of Taste of Home magazine. Find more great recipes at
This appealing dessert, with its pretty pistachio filling, almond crust and chocolate drizzle, is creamy smooth. I’ve never seen cheesecake disappear so quickly!
Karen Ankerson Manistee, Michigan
Pistachio Cheesecake Recipe
Pistachio Cheesecake
2 cups flour
½ cup ground almonds
½ cup cold butter
6 pkgs. (8 oz. each) cream cheese, softened
1 can (14 oz.) sweetened condensed milk
2 pkgs. (3.4 oz. each) pistachio pudding mix
5 eggs, lightly beaten
Chocolate syrup, optional
Whipped cream and chopped pistachio, optional
In a small bowl, combine the flour and almonds; cut in butter until crumbly. Press onto the bottom and 1 ¼ inch up the sides of a greased 10 inch springform pan. Bake at 400 F 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 F. Bake for 55-60 minutes or until the center is almost set. Cool on wire rack for 10 minutes. Carefully run a knife around edge on pan to loosen; cool 1 hour longer. Refrigerate overnight.
Slice cheesecake; drizzle slice with chocolate syrup. Garnish with whipped cream and pistachios if desired. 12-14 servings
(Recipe for Pistachio Cheesecake was on www.tasteofhome.com)
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