1/2 Cup Dry Roasted Shelled Pistachios, finely chopped
6 Tbsp Butter, melted
1 Tbsp Sugar
Cheesecake Ingredients
24 oz Cream Cheese, softened
1/2 Cup Sugar
1/4 Cup Flour
3/4 Cup Milk
3 Large Eggs
3 .4oz Package Instant Pistachio Pudding
1 Tsp Vanilla Extract
1/2 Cup Dry Roasted Shelled Pistachios, finely chopped
Whipped Cream, for topping
Additional Dry Roasted Shelled Pistachios, chopped, for topping
Directions:
Preheat oven to 350 degrees.
Combine graham crackers, ½ cup finely chopped pistachios, melted butter, and sugar in a bowl. Press the mixture into the bottom of a spring form pan. Bake for 10 minutes.
In the bowl of a stand mixer, combine the cream cheese, flour, and sugar with the paddle attachment until smooth. Scrape the sides of the bowl if needed.
Add the pistachio pudding and continue to mix until smooth.
Keep the mixer on low speed and slowly pour in the milk.
Add the eggs, one at a time, followed by the vanilla extract, and mix until just combined.
Lastly, add the pistachios and stir until combined.
Pour the batter into the springform pan. Bake for 50-60 minutes or until the edges are set and the center is barely set - it will jiggle if you gently shake the pan.
Let cool for 20 minutes then remove the outside of the springform pan. Allow to cool completely to room temperature then place in the fridge for 1-2 hours before serving.
Slice and top with whipped cream and chopped pistachios for serving.
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1/2 Cup Dry Roasted Shelled Pistachios, finely chopped
6 Tbsp Butter, melted
1 Tbsp Sugar
Cheesecake Ingredients
24 oz Cream Cheese, softened
1/2 Cup Sugar
1/4 Cup Flour
3/4 Cup Milk
3 Large Eggs
3 .4oz Package Instant Pistachio Pudding
1 Tsp Vanilla Extract
1/2 Cup Dry Roasted Shelled Pistachios, finely chopped
Whipped Cream, for topping
Additional Dry Roasted Shelled Pistachios, chopped, for topping
Directions:
Preheat oven to 350 degrees.
Combine graham crackers, ½ cup finely chopped pistachios, melted butter, and sugar in a bowl. Press the mixture into the bottom of a spring form pan. Bake for 10 minutes.
In the bowl of a stand mixer, combine the cream cheese, flour, and sugar with the paddle attachment until smooth. Scrape the sides of the bowl if needed.
Add the pistachio pudding and continue to mix until smooth.
Keep the mixer on low speed and slowly pour in the milk.
Add the eggs, one at a time, followed by the vanilla extract, and mix until just combined.
Lastly, add the pistachios and stir until combined.
Pour the batter into the springform pan. Bake for 50-60 minutes or until the edges are set and the center is barely set - it will jiggle if you gently shake the pan.
Let cool for 20 minutes then remove the outside of the springform pan. Allow to cool completely to room temperature then place in the fridge for 1-2 hours before serving.
Slice and top with whipped cream and chopped pistachios for serving.
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