Pistachio Cheesecake

Total Time Prep: 15 min. Bake: 65 min. + cooling
Yield 14 servings
Test Kitchen Approved
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

  • 2 cups all-purpose flour
  • 1/2 cup ground almonds
  • 1/2 cup cold butter
  • 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, lightly beaten
  • Chocolate syrup
  • Whipped cream and chopped pistachios, optional

Directions

  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.
  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.
  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.
  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.

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
Recipe Creator

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