Pistachio Cheesecake

• Vegetarian

• Refrigerated

  • 5 Eggs, large

• Baking & Spices

  • 1 cup All-purpose flour
  • 1/4 tsp Almond extract
  • 1/4 cup Granulated sugar
  • 2 (3.4 ounce boxes Pistachio pudding mix, instant

• Nuts & Seeds

  • 1/2 cup Almonds, ground
  • 1 Garnish with whip cream and almond

• Dairy

  • 1/2 cup Butter, unsalted
  • 1 (14 ounces can Condensed milk, sweetened
  • 6 (8 ounce packages Cream cheese

Found on ladybehindthecurtain.com

Ingredients

• 1 cup all-purpose flour
• 1/2 cup ground almonds
• 1/4 cup granulated sugar
• 1/2 cup cold unsalted butter
• 1/4 teaspoon almond extract
• 6 (8 ounce) packages of cream cheese, softened
• 1 (14 ounces) can sweetened condensed milk
• 2 (3.4 ounce) boxes instant pistachio pudding mix
• 5 large eggs
• garnish with whip cream and almond slivers (optional)

Directions

• Add the flour, almonds and sugar to a food processor; pulse a couple of times to combine.
• Place in the butter and almond extract; process until combined and crumbly.
• Pour into a 9 OR 10-inch springform pan (I used a 9-inch pan), press up the sides (about 1-inch) and in the bottom; refrigerate 30 minutes.
• Preheat oven to 350°
• In a large bowl, beat cream cheese, milk and pudding mixes until smooth.
• Add eggs; beat on low speed just until combined.
• Pour over crust.
• Place pan on a baking sheet.
• Bake 55-60 minutes or until the center is almost set.
• Cool on a wire rack for 10 minutes.
• Carefully run a knife around the edge of the pan to loosen; cool 1 hour longer.
• Refrigerate overnight.
• Loosen and remove ring; garnish and serve.