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Pistachio Cheesecake




Source of Recipe


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List of Ingredients




Pistachio Cheesecake

2 c. all-purpose flour
1/2 c. ground almonds
1/2 c. cold butter or margarine
6 pkg. (8-oz. each) cream cheese, softened
1 (14-oz.) can sweetened condensed milk
2 pkg. (3.4-oz. each) pistachio instant-pudding mix
5 lg. eggs, lightly beaten
Chocolate syrup
Whipped cream and chopped pistachios (optional)



Recipe



In a small bowl, combine flour and almonds; cut in butter until crumbly. Press onto the bottom and 1-inch up the side of a greased 10-inch springform pan. Bake at 400F (200C) for 10 minutes; remove from oven and let cool. Reduce oven heat from 400F(200C) to 350F (175C). In a large mixing bowl, beat together cream cheese, milk and pudding mixes until smooth. Add eggs; beat on low speed just until combined. Pour over baked crust. Place pan on a cookie sheet. Bake for 55 to 60 minutes or until center is almost set. Remove from oven and cool on a wire rack for 10 minutes. Carefully run a knife around edge of the pan to loosen cheesecake; cool for 1 hour longer. Remove sides of pan. Slice cheesecake; drizzle slices with chocolate syrup. Garnish with optional whipped cream and pistachios, if desired.