Pistachio Cheesecake

Yes! A pistachio cheesecake!
e packages of cream cheese, softened 1 can (14 ounces) sweetened condensed milk 2 packages (3.4 ounces each)instant pistachio pudding mix 5 eggs garnish with whip cream and almond slivers
Ingredients
For the Crust:
  • 1 cup all-purpose flour
  • 1/2 cup 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