Pistachio Cardamom Cheesecake |
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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 12 |
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Cardamom has a sweet and warm taste that makes you think of clove, allspice and pepper all wrapped in one spice. Mix it with pistachios and add to cheesecake for a dessert that suggests the exotic flavors of India. Ingredients:
1-1/4 cups finely crushed animal crackers |
3 tablespoons packed brown sugar |
1/4 cup butter, melted |
filling: |
2 packages (8 ounces each) cream cheese, softened |
1 can (14 ounces) sweetened condensed milk |
1 tablespoon lemon juice |
1-1/2 teaspoons ground cardamom |
1 drop green food coloring, optional |
3 eggs, lightly beaten |
1/2 cup pistachios, finely chopped |
sweetened whipped cream, optional |
additional chopped pistachios and animal cracker crumbs, optional |
Directions:
1. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
2. In a small bowl, combine cracker crumbs and brown sugar; stir in butter. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake at 325° for 15 minutes. Cool on a wire rack.
3. In a large bowl, beat cream cheese until smooth. Beat in the milk, lemon juice, cardamom and, if desired, food coloring. Add eggs; beat on low speed just until combined. Fold in pistachios. Pour over crust. Place springform pan in a large baking pan; add 1 in. of boiling water to larger pan.
4. Bake at 325° for 35-40 minutes or until center is just set and top appears dull. Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack for 10 minutes; loosen edges from pan with a knife. Cool 1 hour longer. Refrigerate overnight.
5. Remove rim from pan. Top cheesecake with whipped cream and sprinkle with pistachios and cracker crumbs if desired. Yield: 12 servings.
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