Prep time: 1 hr | Cook time: 1 hr | Total time: 2 hr | Yield: Serves 12 regular portions or 18 smaller portions
Not your usual cheesecake with a graham cracker crust. This creamy Pistachio Cheesecake with a crust made of a mixture of ground almonds, butter, and almond extract effortlessly stands above the rest!
Ingredients
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Crust:
1 c. all-purpose flour
1/2 c. ground almonds
1/4 c. granulated sugar
1/2 c. cold unsalted butter
1/4 tsp almond extract
Filling:
6 (8 oz) packages of cream cheese, softened
1 (14 oz) can sweeten condensed milk
2 (3.4 oz) boxes instant pistachio pudding mix
5 large Eggs
garnish with whip cream and almond slivers (optional)
How to make Pistachio Cheesecake
Crust:
Step 1: In a food processor, add the flour, almonds, and sugar. Process for a few times until combined.
Step 2: Add in the butter and almond extract. Pulse until mixed and crumbly.
Step 3: Transfer the crust mixture into a 9 or 10-inch Springform pan and gently press up the sides to about an inch and in the bottom. Place in the fridge to sit for at least 30 minutes.
Filling:
Step 1: Prepare the oven. Preheat it to 350 degrees.
Step 2: Place the cream cheese, milk, and pudding mix in a large bowl. Beat until smooth.
Step 3: Add in the eggs and beat on low speed until just mixed.
Step 4: Pour the filling mixture on top of the crust.
Step 5: On a baking sheet, place the pan and put it in the preheated oven.
Step 6: Bake for about 55 to 60 minutes or until the cake’s centre is almost set.
Step 7: When done, remove from the pan and onto a wire rack to cool for at least 10 minutes.
Step 8: To loosen the cake, carefully run a knife around the edges of the pan. Let the cake cool for an hour more.
Step 9: Chill in the fridge overnight.
Step 10: The next day, take the cake out of the fridge, loosen, and remove the ring. Garnish before serving. Enjoy!
Ingredients
- Crust:
- 1 c. all-purpose flour
- 1/2 c. ground almonds
- 1/4 c. granulated sugar
- 1/2 c. cold unsalted butter
- 1/4 tsp almond extract
- Filling:
- 6 (8 oz) packages of cream cheese, softened
- 1 (14 oz) can sweeten condensed milk
- 2 (3.4 oz) boxes instant pistachio pudding mix
- 5 large Eggs
- garnish with whip cream and almond slivers (optional)
Instructions
Crust:
Step 1: In a food processor, add the flour, almonds, and sugar. Process for a few times until combined.
Step 2: Add in the butter and almond extract. Pulse until mixed and crumbly.
Step 3: Transfer the crust mixture into a 9 or 10-inch Springform pan and gently press up the sides to about an inch and in the bottom. Place in the fridge to sit for at least 30 minutes.
Filling:
Step 1: Prepare the oven. Preheat it to 350 degrees.
Step 2: Place the cream cheese, milk, and pudding mix in a large bowl. Beat until smooth.
Step 3: Add in the eggs and beat on low speed until just mixed.
Step 4: Pour the filling mixture on top of the crust.
Step 5: On a baking sheet, place the pan and put it in the preheated oven.
Step 6: Bake for about 55 to 60 minutes or until the cake's centre is almost set.
Step 7: When done, remove from the pan and onto a wire rack to cool for at least 10 minutes.
Step 8: To loosen the cake, carefully run a knife around the edges of the pan. Let the cake cool for an hour more.
Step 9: Chill in the fridge overnight.
Step 10: The next day, take the cake out of the fridge, loosen, and remove the ring. Garnish before serving. Enjoy!
