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.
HOW TO MAKE PISTACHIO CHEESECAKE
CRUST: Add the flour, almonds and sugar to a food processor, pulse to combine. Add the butter and almond extract, combine until crumbly. Pour into a 9-10 inch springform pan.
FILLING: Beat cream cheese, milk and pudding until smooth. Add eggs, beat on low speed just until combined. Pour over crust.
BAKE: 55-60 minutes or until the center is almost set.
How to Freeze Pistachio Cheesecake
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