Pistachio Cheesecake

By BCVH

Ingredients

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

Details

Servings 12

Preparation

Step 1

In a small bowl, combine the flour and almonds; cut in butter until crumbly. Press onto the bottom and 1 1/4 inch up the sides of a greased 10 inch springform pan. Bake at 400 degrees for 10 minutes.

Meanwhile, in a large mixing 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 baking sheet. Reduce heat to 350 degrees. 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.

Remove sides of pan. Slice cheese cake; drizzle slices with chocolate syrup. Garnish with whipped cream and pistachios, if desired.