Pistachio Cheesecake

Lady Behind The Curtain - Pistachio Cheesecake

Yes!  A pistachio cheesecake!  The tallest cheesecake I’ve ever made.  Beautiful green color.  Perfect for St. Patrick’s Day.  This cheesecake is very creamy and doesn’t have the traditional graham cracker crust it has an almond crust.  Very tasty!

Pistachio Cheesecake - Lady Behind The Curtain

If pistachio is your favorite flavor you might also like my Pistachio Pudding Ice Cream or Pistachio Triple Layer Bars.

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Pistachio Cheesecake

Prep Time: 1 hour

Cook Time: 1 hour

Total Time: 2 hours

Yield: Serves 10 to 12

Ingredients

    For the Crust:
  • 2 cups flour
  • 1/2 cup ground almonds
  • 1/2 cup cold butter
  • For the Filling:
  • 6 - 8 ounce packages of cream cheese, softened
  • 1 can (14 ounces) sweetened condensed milk
  • 2 packages (3.4 ounces each)instant pistachio pudding mix
  • 5 eggs
  • garnish with whip cream and almond slivers (optional)

Instructions

    For the Crust:
  1. In a small bowl, combine the flour and almonds; cut in butter until crumbly. (I used a food processor)
  2. Press onto the bottom and 1-1/4-in. up the side of a greased 9-in. spring form pan.
  3. Bake at 400 degrees for 10 minutes.
  4. For The Filling:
  5. In a large bowl, beat cream cheese, milk and pudding mixes until smooth.
  6. Add eggs; beat on low speed just until combined.
  7. Pour over crust.
  8. Place pan on a baking sheet.
  9. Reduce heat to 350 degrees.
  10. Bake for 55-60 minutes or until the center is almost set.
  11. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of the pan to loosen; cool 1 hour longer.
  12. Refrigerate overnight.

Notes

This recipe is from Lady Behind The Curtain

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About Sheryl

I have been organizing BIG church events for over 25 years. From Thanksgiving dinners, Vacation Bible School, Fall Festivals, Easter Brunch and Rodeo Fest. I think I’ve done it all and loved every minute of it. So I decided to bring some of that experience to Lady Behind The Curtain. Of course writing a blog is way different then orangaizing an event. I have learned so much about recipe development, food staging and photography. All creative outlets.

Comments

Pistachio Cheesecake — 17 Comments

  1. This looks delicious. I am not planning a cheesecake for a few weeks but this would be an excellent choice. Thanks for linking this to Bake With Bizzy. This is the featured recipe, this week. It will be up, later today.

  2. Can I substitute the fluor and the ground almonds for almond fluor or almond meal and make the crust using it with the butter?

  3. Do I need to make the pudding first or just add the pudding powder to the mixture? I can’t find instant pudding, is it okay to use regular pudding mix?

    • Hi Yasmin,
      You add the dry pudding mixes to the cheesecake batter. I’m not sure what the difference is between an instant pudding mix and a regular pudding mix. :)

  4. What would you suggest for crust if someone has a nut allergy? Believe it or not, pistachios don’t cause a reaction.

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