Pistachio Cheesecake

By peridot728

Ingredients

• For the Crust:
• 1 cup all-purpose flour
• 1/2 cup ground almonds
• 1/4 cup granulated sugar
• 1/2 cup cold unsalted butter
• 1/4 teaspoon almond extract
• For the Filling:
• 6 (8 ounce) packages of cream cheese, softened
• 1 (14 ounces) can sweetened condensed milk
• 2 (3.4 ounce) boxes instant pistachio pudding mix
• 5 large eggs
• garnish with whip cream and almond slivers (optional)

Preparation

Step 1

For the Crust:

Add the flour, almonds and sugar to a food processor; pulse a couple of times to combine.

Place in the butter and almond extract; process until combined and crumbly.
Pour into a 9 OR 10-inch springform pan (I used a 9-inch pan), press up the sides (about 1-inch) and in the bottom; refrigerate 30 minutes.

For The Filling:

Preheat oven to 350°
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. Place pan on a baking sheet.
Bake 55-60 minutes or until the center is almost set.
Cool on a wire rack for 10 minutes.
Carefully run a knife around the edge of the pan to loosen; cool 1 hour longer.
Refrigerate overnight.
Loosen and remove ring; garnish and serve.