Pistachio Cheesecake

I gifted myself a Kitchen Aid mixer for Eid this year during Amazon Prime Day – the sale everyone wasn’t very happy about. I know, a food blogger without a Kitchen Aid, how did I even survive? Can you imagine what it was like mixing everything by hand! It was rough.

The Kitchen Aid is a game changer.

If you don’t have one, I want you to know from personal experience that you are only making more work on yourself. I cannot tell you how much more satisfaction I got from watching the mixer do all the work. Let me reiterate – Game Changer.

Now that I have my Kitchen Aid, there are endless dessert possibilities. And with my love for pistachio-flavored-pretty-much-everything, the mixer will prove well worth the investment.

Pistachio Cheesecake_2

Print
Pistachio Cheesecake

Ingredients

    For the Crust
  • 9 Honey Graham Crackers
  • ½ stick Salted Butter, melted
    • For the Filling
  • 6 Packages 1/3 less fat Cream Cheese
  • 5 Eggs
  • 2 packages Pistachio Pudding Mix
  • 1 can Sweetened Condensed Milk

Instructions

  1. Preheat oven to 350 F
    2. For the Crust
  2. Crush the graham crackers in the food processor until fine
  3. Mix together the melted butter with the graham crackers
  4. Press the mixture into the bottom of your springform pan
  5. Bake for 15 minutes
  6. Remove from oven
    7. For the Filling
  7. Mix together cream cheese, pistachio mix, and condensed milk on medium speed until fluffy
  8. Add the eggs and mix on low speed until combined
  9. Pour the filling into the springform pan
  10. Bake for 55 minutes
  11. Turn the oven off, keeping the pan inside
  12. Remove the pan from the oven and cool on a cooling rack for 2 hours, until completely cool
  13. Keeping the cheesecake in the pan, cover and refrigerate overnight
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
https://www.measuringcupsoptional.com/pistachio-cheesecake/