This cheesecake is very creamy and doesn’t have the traditional graham cracker crust. With a mixture of ground almonds, butter and almond extract serving as the crust for this amazing cheesecake it really sets this cheesecake above the rest.
Ingredients
For the Crust:
1 cup all-purpose flour
1/2 cup roasted ground almonds
1/4 cup granulated sugar
1/2 cup cold unsalted butter
1/4 teaspoon almond extract
For the Filling:
6 (8 ounce) packages of cream cheese, softened
1 (14 ounces) can sweetened condensed milk
2 (3.4 ounce) boxes instant pistachio pudding mix
5 large eggs
garnish with whip cream and almond slivers (optional)
Instructions
For the Crust:
Add the flour, almonds and sugar to a food processor; pulse a couple of times to combine.
Place in the butter and almond extract; process until combined and crumbly.
Pour into a 9 OR 10-inch springform pan (I used a 9-inch pan), press up the sides (about 1-inch) and in the bottom; refrigerate 30 minutes.
For The Filling:
Preheat oven to 350°
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.
Bake 55-60 minutes or until the center is almost set.
Cool on a wire rack for 10 minutes.
Carefully run a knife around the edge of the pan to loosen; cool 1 hour longer.
Refrigerate overnight.
Loosen and remove ring; garnish and serve.
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