This appealing cheesecake caught my eye while looking for a different dessert to make for our Father's Day celebration this year. It is creamy smooth and the almond crust and chocolate drizzle made it perfect. It was a big hit, got raves and requests for the recipe.
2-cups all-purpose flour
1/2-cup ground almonds
1/2-cup cold butter
6-(8-ounce) packages cream cheese, softened
1-(14-ounce) can of sweetened condensed milk
2-packages (3.4 ounce) packages instant pistachio pudding mix
whipped cream topping and more chopped pistachios for garnish
Step 1...In a small bowl, combine the 2-cups flour and 1/2-cup ground almonds, cut in the 1/2-cup cold butter until crumbly. Press on the bottom and 1-1/4 inch up the sides of a greased 10-inch springform pan. Bake at 400 degrees for 10 minutes.
Step 2...Meanwhile, in a large mixing bowl, using an electric mixer, beat the 6 packages cream cheese, can of sweetened condensed milk and 2 packages pistachio pudding mixes until smooth. Add the 5-large eggs and beat on low-speed, just until combined. Pour over the baked crust. Place springform pan on a baking sheet, reduce the oven to 350 degrees and bake for 55 to 60 minutes or until 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 for 1 hour longer. Then refrigerate overnight.
Step 3...When ready to serve; remove sides of the springform pan, slice the cheesecake, place slices on serving plates and drizzle with chocolate syrup. Garnish with whipped cream and pistachios.
Makes 12 to 14 serving.