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Pistachio cheesecake Recipe

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This recipe for Pistachio cheesecake is from Mom Winsey's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Crust:
2 cups flour
1/2 cup ground almonds
1/2 cup old butter
Filing ingredients:
6-8 ounc package cream cheese softened
1 can (14 ounces) sweetened condensed milk
2 packages 3.4 oz of instant pistachio pudding mix
5 eggs
Garnish whipped cream and almond slices
Directions:
Directions:
Crust directions:
Combine flour and almonds and melted butter and press to bottom of greased spring form pan and bake 400 for 10 minutes
Directions filing:
Beat cream cheese, milk, and pudding until smooth
Add eggs beat on low until combined
Pour over crust
Place on baking sheet, reduce heat to 350 degree
Bake for 50-55 minutes until center is almost set. Cool on wire rack for 10 minutes
Remove from spring form pan and cool for 1 hour
Refrigerate overnight
Personal Notes:
Personal Notes:
I always leave the cheesecake in oven after shutting off oven with door slightly open for 1 hour
Before removing from pan and refrigerating

 

 

 

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