Amaretto Pistachio Cheesecake

• Refrigerated

  • 4 Eggs, large

• Condiments

  • 1 Chocolate sauce

• Baking & Spices

  • 1 tsp Almond extract
  • 2 3.4 oz. boxes Pistachio pudding mix, instant
  • 1/3 cup Sugar
  • 1 Whipped cream

• Nuts & Seeds

  • 1/2 cup Almonds, finely ground

• Snacks

  • 2 cup Graham cracker crumbs

• Dairy

  • 1/2 cup Butter, unsalted
  • 1 14 oz. can Condensed milk, sweetened
  • 5 8 oz. packages Cream cheese, reduced fat

• Beer, Wine & Liquor

  • 1/3 cup Amaretto liqueur

Found on thegoldlininggirl.com

Description

Ingredients

• 2 c. graham cracker crumbs (about 12 full sheets)
• ½ c. finely ground almonds
• ½ c. unsalted butter, melted
• ⅓ c. sugar
• 5 - 8 oz. packages reduced-fat cream cheese, softened
• 1 - 14 oz. can sweetened condensed milk
• 2 - 3.4 oz. boxes instant pistachio pudding mix
• ⅓ c. amaretto liqueur
• 1 tsp. almond extract
• 4 large eggs, at room temperature
• whipped cream, optional garnish
• chocolate sauce, optional garnish

Directions

• In a large bowl, combine graham cracker crumbs, ground almonds, butter, and sugar.
• Mix until thoroughly combined.
• Press into the bottom of a greased 8-inch springform pan.
• In a large mixing bowl, beat cream cheese until smooth.
• Add sweetened condensed milk, pudding mixes, amaretto, and almond extract, beating until smooth.
• Add eggs, one at a time, beating until combined.
• Pour over crust.
• Bake at 350 degrees for 50-60 minutes, or until golden at the edges, puffy at the edges, and til the center is almost set.
• Cool on a wire rack for 20 minutes before releasing the sides of the pan. Cool completely.
• Refrigerate til chilled.
• Top with whipped cream and chocolate sauce for garnish, and cut to serve!