Ingredients for Pistachio Cheese Cake
- Flour
- Butter
- Ground Almonds
- 16 ounces cream cheese (two 8-ounce packages)
- Pistachio Pudding Mix
- Sweetened Condensed Milk
- 2 large eggs
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How to Make Pistachio Cheese Cake
- Preheat oven to 400°F (200°C). Prepare a 10-inch springform pan by greasing the bottom and sides.
- **Make the crust:** In a medium bowl, combine 1 ½ cups graham cracker crumbs, ¼ cup powdered sugar, and 6 tablespoons (3 ounces) melted unsalted butter. Mix until evenly moistened and crumbly. Press the mixture into the bottom of the prepared springform pan. Bake for 10-12 minutes, or until lightly golden.
- **Make the filling:** In a large bowl, beat 16 ounces cream cheese until smooth and creamy. Gradually add 1 cup granulated sugar, beating until well combined. Add 2 large eggs one at a time, mixing well after each addition. Stir in 1 teaspoon vanilla extract, ½ cup shelled pistachios (finely chopped), and ¼ cup pistachio paste (or additional finely chopped pistachios).
- Pour the filling over the baked crust. Place the springform pan in a larger roasting pan. Pour enough hot water into the larger pan to come halfway up the sides of the springform pan (this creates a water bath for even baking).
- Bake in a preheated 350°F (175°C) oven for 50-60 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center. Do not overbake!
- Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour. This will prevent cracking.
- Remove the cheesecake from the oven and let it cool completely on a wire rack. Once cooled, refrigerate for at least 4 hours, or preferably overnight, before serving.
Nutrition Information (Approximate per serving)
Sodium
230 g
Sugar
903g
Fat
1954g
Carbs
154g
