Pistachio Cheesecake

Pistachio Cheesecake

Pistachio Cheesecake

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

 www.tasteofhome.com

 

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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Pistachio Cake with Walnuts

Pistachio Cake with Walnuts

Pistachio Cake with Walnuts

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com

 

It didn’t take long for this cake from the 1970’s to become the favorite birthday cake of my husband, Joe.

Pistachio Cake with Walnuts Recipe

Pistachio Cake with Walnuts

1 pkg. white cake mix (regular size)

1 pkg. (3.4 oz.) instant pistachio pudding mix

3 eggs

1 cup club soda

¾ cup canola oil

1 cup chopped walnuts

Frosting:   1 pkg. (3.4 oz.) instant pistachio pudding mix

1 cup 2% milk

1 carton (8 oz.) frozen whipped topping, thawed

Preheat oven to 350 F.  Grease and flour a 10 inch fluted tube pan.

In a large pan, combine the first five (5) ingredients; beat on low speed 30 seconds.  Beat on medium 2 minutes.  Fold in walnuts.  Transfer to prepared pan.  Bake 40-45 minutes or until a toothpick inserted in center comes out clean.  Cool in pan 10 minutes before removing to a wire rack to cool completely.

For frosting, in a large bowl, combine pudding mix and milk; beat on low speed 1 minute.  Fold in whipped topping.  Spread over cake.  Refrigerate leftovers

(Recipe for Pistachio Cake with Walnuts was in tasteofhome magazine, Recipes From Families Just Like Yours, April/May 2013)

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