Pistachio Cheesecake Recipes
PISTACHIO CHEESECAKE
This appealing dessert, with its pretty pistachio filling, almond crust and chocolate drizzle, is creamy smooth. I created it one Christmas Eve and my family raved about it. I've never seen cheesecake disappear so quickly! -Karen Ankerson, Manistee, Michigan
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 14 servings.
Number Of Ingredients 9
Steps:
- 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 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. , Slice cheesecake; drizzle slices with chocolate syrup. Garnish with whipped cream and pistachios if desired.
Nutrition Facts : Calories 344 calories, Fat 18g fat (10g saturated fat), Cholesterol 121mg cholesterol, Sodium 269mg sodium, Carbohydrate 37g carbohydrate (21g sugars, Fiber 1g fiber), Protein 8g protein.
PISTACHIO CHEESECAKE
My son loves pistachios, so when I saw this recipe I had to add it to my cookbook. It is quite rich, so I would only make it for special occasions. I haven't tried this recipe yet, but plan to do so for my son's birthday.
Provided by TasteTester
Categories Cheesecake
Time 1h40m
Yield 12-14 serving(s)
Number Of Ingredients 11
Steps:
- 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.
- 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.
- 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.
- 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).
- Remove sides of pan. Slice cheesecake; drizzle slices with chocolate syrup. Garnish with whipped cream and pistachios, if desired.
Nutrition Facts : Calories 707.2, Fat 54.4, SaturatedFat 32.4, Cholesterol 244.4, Sodium 461.8, Carbohydrate 40, Fiber 1, Sugar 20.7, Protein 16.9
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