Ingredients Jump to Instructions ↓

  1. 2 cup(s) all-purpose flour

  2. 1/2 cup(s) ground almonds

  3. 1/2 cup(s) cold butter

  4. 6 package(s) cream cheese, softened ,

  5. 8 ounces each 1 can(s) sweetened condensed milk ,

  6. 14 ounces 2 package(s) instant pistachio pudding mix ,

  7. 3.4 ounces each 5 large eggs , out of chicken back side Chocolate syrup Whipped cream and chopped pistachios , optional

Instructions Jump to Ingredients ↑

  1. In a small bowl, combine the flour and almonds; cut in butter until crumbly. Press onto the bottom and 1-1/4 in. up the sides of a greased 10-in. springform pan. Bake at 400° for 10 minutes. Meanwhile, 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. Reduce heat to 350°. Bake for 55-60 minutes or until the center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Slice cheesecake; drizzle slices with chocolate syrup. Garnish with whipped cream and pistachios if desired. Yield: 12 -14 servings.


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