Pistachio Cheesecake Recipe

Name: Pistachio Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cheesecake base; 2 cups all-purpose flour; 1/2 cup ground almonds or 1/2 cup walnuts; 2 tablespoons sugar; 1/2 cup cold butter; Cheesecake filling; 6 (8 ounce) packages cream cheese, softened; 1 (14 ounce) can sweetened condensed milk; 2 (3 1/2 ounce) packages instant pistachio pudding mix; 5 eggs; Topping; chocolate syrup; whipped cream (optional); finely chopped pistachio nut (optional)

Servings: persons

Cheesecake base
2 cups all-purpose flour
1/2 cup ground almonds or 1/2 cup walnuts
2 tablespoons sugar
1/2 cup cold butter
Cheesecake filling
6 (8 ounce) packages cream cheese, softened
1 (14 ounce) can sweetened condensed milk
2 (3 1/2 ounce) packages instant pistachio pudding mix
5 eggs
Topping
chocolate syrup
whipped cream (optional)
finely chopped pistachio nut (optional)

1
In a small bowl, combine flour, sugar, and almonds; cut in butter until crumbly. Press onto the bottom and 1 1/4 inches up the sides of a greased 9- or 10-inch springform pan. Bake at 400 degrees for 10 minutes, or until lightly browned.
2
Meanwhile, in a large mixing bowl, beat room temperature cream cheese, milk and pudding mixes until smooth. (Note: if the cream cheese is not at room temperature, the cheesecake will turn out with small lumps.) Add eggs; beat on low speed just until combined. Do not overbeat. Pour mixture over crust. Put a piece of foil underneath the pan and wrap it up a little bit on the sides.
3
Place pan in another pan or cooking dish that is about 2 or 3 inches larger around than the springform pan. Place pan in the oven and pour boiling water into the water bath pan about halfway up the sides of the springform pan.
4
Reduce the heat to 350 degrees. Bake for 50-60 minutes or until the center is almost set. Place on a wire rack until the cheesecake has cooled. Carefully run a knife around the edge of the pan to loosen. Refrigerate, covered, overnight (the cheesecake is even better if you leave it in the refrigerator for 2 days before eating).
5
Remove sides of pan. Slice cheesecake; drizzle slices with chocolate syrup. Garnish with whipped cream and pistachios, if desired.

1261

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Cheesecake base, 2 cups all-purpose flour, 1/2 cup ground almonds or 1/2 cup walnuts, 2 tablespoons sugar, and more.

Yes, Pistachio Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pistachio Cheesecake

How did you like this recipe?

Frequently Asked Questions