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Prep Time: 15 Minutes Cook Time: 65 Minutes |
Ready In: 80 Minutes Servings: 12 |
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This appealing dessert, with its pretty pistachio filling, almond crust and chocolate drizzle, is creamy smooth. I created it one Christmas Eve and my family raved about it. I've never seen cheesecake disappear so quickly! -Karen Ankerson, Manistee, Michigan Ingredients:
2 cups king arthur unbleached all-purpose flour |
1/2 cup ground almonds |
1/2 cup cold butter |
6 packages (8 ounces each) cream cheese, softened |
1 can (14 ounces) sweetened condensed milk |
2 packages (3.4 ounces each) instant pistachio pudding mix |
5 eggs, lightly beaten |
chocolate syrup |
whipped cream and chopped pistachios, optional |
Directions:
1. In a small bowl, combine the flour and almonds; cut in butter until crumbly. Press onto the bottom and 1-1/4 in. up the sides of a greased 10-in. springform pan. Bake at 400° for 10 minutes.
2. Meanwhile, 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.
3. Place pan on a baking sheet. Reduce heat to 350°. 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.
4. Slice cheesecake; drizzle slices with chocolate syrup. Garnish with whipped cream and pistachios if desired. Yield: 12 -14 servings.
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