Difficulty: Easy - for beginners
Serves: 12-14 servings
â€¢2 cups all-purpose flour
â€¢1/2 cup ground Diamond of California® Almonds
â€¢1/2 cup cold butter
â€¢6 packages (8 ounces each) cream cheese, softened
â€¢1 can (14 ounces) sweetened condensed milk
â€¢2 packages (3.4 ounces each) instant pistachio pudding mix
â€¢5 eggs, lightly beaten
â€¢Whipped cream and chopped pistachios, optional
â€¢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.
â€¢ 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.
â€¢ 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.
â€¢ Slice cheesecake; drizzle slices with chocolate syrup. Garnish with whipped cream and pistachios if desired. Yield: 12 -14 servings.