Pistachio Cheesecake

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Preparation time: 15 minutes
Cooking time: 65 minutes plus cooling

Difficulty: Easy - for beginners
Serves: 12-14 servings


•2 cups all-purpose flour
•1/2 cup ground Diamond of California® 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


•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.
• 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.
• 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.
• Slice cheesecake; drizzle slices with chocolate syrup. Garnish with whipped cream and pistachios if desired. Yield: 12 -14 servings.


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