Pistachio Cheesecake
Posted by: Tuddles Sun, 6 Jun 2004, at 1:28 p.m.
 
This appealing dessert, with its pretty pistachio filling, almond crust and chocolate drizzle, is creamy smooth.

2 cups all-purpose flour
1/2 cup ground almonds
1/2 cup cold butter or margarine
6 packages (8 ounces each) cream cheese, softened
1 can (14 ounces) sweetened condensed milk
2 packages (3.4 ounces each) instant pistachio pudding mix
5 eggs
Chocolate syrup
Whipped cream and chopped pistachios, optional

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 mixing 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. Remove sides of pan. Slice cheesecake; drizzle slices with chocolate syrup.
Garnish with whipped cream and pistachios if desired. Yield: 12-14 servings.