Amaretto Pistachio Cheesecake
This Amaretto Pistachio Cheesecake has distinct, but delicate pistachio flavor, and a jolt of amaretto boosts its depth. This Amaretto Pistachio Cheesecake is so smooth, creamy, and rich! Such a lovely dessert for springtime!
Servings 12 servings
Ingredients
- 2 c. graham cracker crumbs about 12 full sheets
- 1/3 c. finely ground almonds
- 3 tbsp. sugar
- 1/2 c. unsalted butter melted
- 3 - 8 oz. packages reduced-fat cream cheese softened
- 1 - 14 oz. can sweetened condensed milk
- 2 - 3.4 oz. boxes instant pistachio pudding mix
- 1/4 c. amaretto liqueur
- 1 1/2 tsp. almond extract
- 4 large eggs at room temperature
- whipped cream optional garnish
- chocolate sauce optional garnish
Instructions
- In a large bowl, combine graham cracker crumbs, ground almonds, sugar, and butter.
- Mix until thoroughly combined.
- Press into the bottom and about an inch up the sides of a greased 9-inch springform pan.
- In a large mixing bowl, beat cream cheese until smooth.
- Add sweetened condensed milk, pudding mixes, amaretto, and almond extract, beating until smooth.
- Add eggs, one at a time, beating until combined.
- Pour over crust.
- Bake at 350 degrees for about 75 minutes, or until golden at the edges, puffy at the edges, and til the center is almost set.
- Cool on a wire rack for 20 minutes before releasing the sides of the pan. Cool completely.
- Refrigerate til chilled.
- Top with whipped cream and chocolate sauce for garnish, and cut to serve!