Prep 30 mins
Cook 1 hr 10 mins
My son loves pistachios, so when I saw this recipe I had to add it to my cookbook. It is quite rich, so I would only make it for special occasions. I haven't tried this recipe yet, but plan to do so for my son's birthday.
- 2 cups all-purpose flour
- 1⁄2 cup ground almonds or 1⁄2 cup walnuts
- 2 tablespoons sugar
- 1⁄2 cup cold butter
- 6 (8 ounce) packages cream cheese, softened
- 1 (14 ounce) can sweetened condensed milk
- 2 (3 1/2 ounce) packages instant pistachio pudding mix
- 5 eggs
- chocolate syrup
- whipped cream (optional)
- finely chopped pistachio nut (optional)
- In a small bowl, combine flour, sugar, and almonds; cut in butter until crumbly. Press onto the bottom and 1 1/4 inches up the sides of a greased 9- or 10-inch springform pan. Bake at 400 degrees for 10 minutes, or until lightly browned.
- Meanwhile, in a large mixing bowl, beat room temperature cream cheese, milk and pudding mixes until smooth. (Note: if the cream cheese is not at room temperature, the cheesecake will turn out with small lumps.) Add eggs; beat on low speed just until combined. Do not overbeat. Pour mixture over crust. Put a piece of foil underneath the pan and wrap it up a little bit on the sides.
- Place pan in another pan or cooking dish that is about 2 or 3 inches larger around than the springform pan. Place pan in the oven and pour boiling water into the water bath pan about halfway up the sides of the springform pan.
- Reduce the heat to 350 degrees. Bake for 50-60 minutes or until the center is almost set. Place on a wire rack until the cheesecake has cooled. Carefully run a knife around the edge of the pan to loosen. Refrigerate, covered, overnight (the cheesecake is even better if you leave it in the refrigerator for 2 days before eating).
- Remove sides of pan. Slice cheesecake; drizzle slices with chocolate syrup. Garnish with whipped cream and pistachios, if desired.