ats
you love pistachio, then you’ll flip over this cheesecake!
PISTACHIO CHEESECAKE: HEAVEN IN A BITE
I have to admit it was love at first sight with this pistachio cheesecake.
The first time I saw it was on my friend Lisa’s popular Incredible Recipes page. My mouth started to water.
The original recipe comes from Lady Behind the Curtain. Not only is Sheryl a fantastic cook, but I absolutely love her blog for ideas for themed parties. She is a talented lady and I wish l lived close to her so I could get invited to one of her parties!
PISTACHIO CHEESECAKE
tgh
PREP TIME
40 mins
COOK TIME
65 mins
TOTAL TIME
1 hour 45 mins
INGREDIENTS
Crust:
- 1 cup flour
- ½ cup ground pistachios or almonds
- ¼ cup sugar
- ½ cup (1 stick) cold unsalted butter
- ¼ tsp almond extract
Cheesecake:
- 6 bars (8 oz each) softened cream cheese
- 2 pkgs instant pistachio pudding mix
- 5 eggs
- 1 can (14 oz) sweetened condensed milk
INSTRUCTIONS
- Lightly spray a 9- or 10-inch springform pan.
- For the crust, place the flour, ground nuts and sugar in a food processor. Pulse a few times to combine.
- Cut up the butter and add it to the flour mixture already in the food processor along with the almond extract. Pulse until the mixture resembles small crumbs. Press into the bottom of the prepared pan and about 1 inch up the sides. Chill for 30 minutes.
- Preheat oven to 350 degrees F.
Full Recipes>>Pistachio Cheesecake
