Name: Pistachio Cheesecake
Prep time: 15 min
Cook time: 65 min
Total time: 80 min
Yield: 14 servings
Ingredients: 2 cups all-purpose flour; 1/2 cup ground almonds; 1/2 cup cold butter; 6 packages (8 ounces each) cream cheese, softened; 1 can (14 ounces) sweetened condensed milk; 2 packages (3.4 ounces each) instant pistachio pudding mix; 5 eggs, lightly beaten; Chocolate syrup; Whipped cream and chopped pistachios, optional

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

Ingredients

2 cups all-purpose flour

1/2 cup ground almonds

1/2 cup cold butter

6 packages (8 ounces each) cream cheese, softened

1 can (14 ounces) sweetened condensed milk

2 packages (3.4 ounces each) instant pistachio pudding mix

5 eggs, lightly beaten

Chocolate syrup

Whipped cream and chopped pistachios, optional

Instructions

1 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.

2 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.

3 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.

4 Slice cheesecake; drizzle slices with chocolate syrup. Garnish with whipped cream and pistachios if desired.