Pistachio Cheesecake:
Ingredients:
6 (8 ounce) packages cream cheese, at room temperature
1 (14 ounces) can sweetened condensed milk
5 large eggs
1/2 cup unsalted butter, melted
2 (3.4 ounce) boxes instant pistachio pudding mix
1 cup all-purpose flour
1/4 cup granulated sugar
1/2 cup ground almonds
1/4 teaspoon almond extract
Whipped cream and sliced almonds, for garnish
Instructions:
Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan and set aside.
In a large mixing bowl, beat the cream cheese until smooth and creamy.
Add the sweetened condensed milk and beat until well combined.
Beat in the eggs, one at a time, until fully incorporated.
Add the melted butter, pistachio pudding mix, all-purpose flour, granulated sugar, ground almonds, and almond extract, and beat until the mixture is smooth and well combined.
Pour the batter into the prepared pan and smooth the top with a spatula.
Bake for 60-70 minutes or until the edges are set and the center is slightly jiggly.
Let the cheesecake cool to room temperature, then chill in the refrigerator for at least 4 hours or overnight.
Once chilled, run a knife around the edges of the cheesecake to loosen it from the pan, then remove the sides of the pan.
Garnish with whipped cream and sliced almonds before serving. Enjoy!