PISTACHIO BAKED CHEESECAKE

Submitted by a_goddess

"A baked rich pistachio cheesecake with buttercream frosting and shortbread crust! A request from my daughter to make a pistachio cheesecake for her birthday. This recipe is based off "The Midnight Baker - Pistachio Cheesecake", available here: https://bakeatmidnite.com/pistachio-cheesecake/ Thanks for sharing!"

 

• Ready In: 1hr 45mins
• Ingredients: 14
• Yields: 1 Cake
• Serves: 8

ingredients

• Crust

• 1 cup flour
• 1⁄2 cup sliced almonds
• 1⁄4 cup sugar
• 1⁄2 cup unsalted butter
• 1⁄4 teaspoon almond extract

• Cheesecake Filling

• 6 (8 ounce) softened cream cheese
• 2 (99 g) packages instant pistachio pudding mix
• 5 eggs
• 300 ml sweetened condensed milk

• Buttercream Almond Frosting

• 2 cups icing sugar
• 1⁄2 cup butter
• 1 teaspoon almond extract
• 2 tablespoons whipped cream
• 1⁄8 cup pistachios

directions

1. Lightly spray 9" spring-form pan with olive oil or grease lightly with butter.
2. Crust - blend: flour, nuts, sugar, butter, almond extract (all crust ingredients), pulse until mixture resembles small crumbs. Press into bottom of pan. Chill while preparing other ingredients (20 min).
3. Preheat oven to 350°F.
4. Filling - mix: cream cheese, condensed milk until smooth. Add eggs 1 at a time on low speed. Separate 1/2 the mixture out into a medium bowl and set aside. Mix the other 1/2 in the mixer with the pudding mix - it will be thicker.
5. On top of the crust, put spoonfuls of plain cream cheese and alternate with the pistachio cream cheese mix. Use a butter knife, run in curved lines to create marble effect and smooth top with a spoon.
6. Place on a bake sheet and bake for 55-65 min until the center is almost set (about the size of a quarter or 1" in the middle). Fill a casserole dish (oven safe) with water and place in the oven at the same time. This will steam the cheesecake, preventing cracking.
7. When time is up, turn off oven and let the cake cool slowly with the other dish of water, to prevent cheesecake from cracking. When cool, place in fridge from 2 - 12 hours.
8. Buttercream Frosting - Cream: sugar, butter, almond extract, and whip cream. Use a piping bag with icing tip to decorate cake.
9. Put pistachios in zip lock bag and crush with a wooden spoon or use food processor. Sprinkle on cheese cake as desired. Enjoy!