PISTACHIO CHEESECAKE

PISTACHIO CHEESECAKE image

Provided by theresa dibert

Categories Cakes

Number Of Ingredients 7

3 c all purpose flour
1/2 c ground almonds
1/2 c butter, cold
6 pkg 8 oz. ea crem cheese softened
1 can(s) 14 oz. sweetened condensed milk
2 pkg 3.4 oz. ea instant pistachio pudding mix
5 eggs

Steps:

1. I N A SMALL BOWL, COMBINE FLOUR AND ALMONDS, CUT IN COLD BUTTER UNTILL CRUMBLY. PRESS ONTO BOTTOM AND 1-1/4 IN. UP THE SIDES OF OF A GREASED 10 IN. SPRINGFORM PAN. BAKE AT 400 FOR 10 MINUTES.
2. MEANWHILE, IN A LARGE MIXING BOWL, BEAT CREAM CHEESE, PUDDING MIXES AND MILK UNTIL SMOOTH. ADD EGGS; BEAT ON LOW UNTIL JUST COMBINED. POUR OVER CRUST. PUT PAN ON BAKING SHEET. REDUCE HEAT TO 350. BAKE FOR 55-60 MINUTES OR UNTIL CENTER IS ALMOST SET. COOL ON WIRE RACK FOR 10 MINUTES. CAREFULLY RUN KNIFE AROUND EDGE OF PAN TO LOOSEN. COOL 1 HOUR LONGER. REFRIGERATE OVERNIGHT.
3. REMOVE SIDES OF PAN. SLICE; DRIZZLE WITH CHOCOLATE SYRUP AND GARNISH WITH WHIPPED CREAM IF DESIRED.