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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!

Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Servings 12 servings
Author Sarah @ The Gold Lining Girl


  • 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


  1. In a large bowl, combine graham cracker crumbs, ground almonds, sugar, and butter.

  2. Mix until thoroughly combined.
  3. Press into the bottom and about an inch up the sides of a greased 9-inch springform pan.

  4. In a large mixing bowl, beat cream cheese until smooth.
  5. Add sweetened condensed milk, pudding mixes, amaretto, and almond extract, beating until smooth.
  6. Add eggs, one at a time, beating until combined.
  7. Pour over crust.
  8. 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.

  9. Cool on a wire rack for 20 minutes before releasing the sides of the pan. Cool completely.
  10. Refrigerate til chilled.
  11. Top with whipped cream and chocolate sauce for garnish, and cut to serve!