Ingredients:
For the Almond Crust:
1 cup all-purpose flour
1/2 cup roasted ground almonds
1/4 cup granulated sugar
1/2 cup cold unsalted butter, cubed
1/4 teaspoon almond extract
For the Pistachio Filling:
6 (8 ounce) packages of cream cheese, softened
1 (14 ounce) can sweetened condensed milk
2 (3.4 ounce) boxes instant pistachio pudding mix
5 large eggs
For the Sweet Vanilla Whipped Cream Topping:
2 cups heavy cream
1 teaspoon vanilla paste or extract
1 cup powdered sugar
Garnish:
Slivered almonds
Directions:
Crust Preparation: Pulse flour, roasted ground almonds, and sugar in a food processor. Add cold, cubed butter and almond extract, processing until crumbly. Press into a 9 or 10-inch springform pan, creating a 1-inch high edge. Refrigerate for 30 minutes.
Filling Preparation: Preheat oven to 350°F (175°C). Beat cream cheese, sweetened condensed milk, and pistachio pudding mix until smooth. Gradually add eggs, beating just until incorporated. Pour over prepared crust and bake for 55-60 minutes. Cool before refrigerating overnight.
Sweet Vanilla Whipped Cream: Chill mixing bowl and whisk for 15 minutes. Whip heavy cream, vanilla, and powdered sugar to stiff peaks. Spread over chilled cheesecake and garnish with slivered almonds.
Presentation: Serves as a dessert centerpiece with its vibrant green hue and almond crust.
Serving Suggestions: Perfect for celebrations or as a sophisticated finish to a dinner party.
Prep Time: 1 hour | Cooking Time: 1 hour | Total Time: 2 hours | Servings: 12 slices