Pistachio Cardamon Cheesecake

PREP:  30 Minutes  BAKE:  35 Minutes  CHILL:  1 Hour & Overnight

Ingredients:

*1 1/4 & 1/4 cups finely crushed Gingersnap Cookies (divided)

3 tablespoons Light Brown Sugar

1/4 cup Butter (melted)

2 packages softened light Cream Cheese (8 ounces each)

1 can Sweetened Condensed Milk (14 ounces)

1 tablespoon Lemon Juice

1 1/2 teaspoons ground Cardamom

1 drop of Green Food Coloring

3 Eggs (lightly beaten)

1/2 + 1/4 cup chopped Pistachios (divided)

Additional Items Needed:

Olive Oil Cooking Spray

9 inch Springform Pan

Heavy Duty Aluminum Foil

Small Bowl

Baking Sheet

Wire Rack (optional)

Large Bowl or Stand Mixer

Large Square or Rectangle Baking Dish

Knife

Mix Dessert Up With This Earthy Treat!

• Preheat oven to 325 degrees. 
• Grease the springform pan.
• Place the pan on a double thickness of foil & securely wrap around the pan.
• In a small bowl, combine the 1 1/4 cups of Gingersnap Cookie Crumbs & Brown Sugar.
• Stir in Butter.
• Press into the bottom of the springform pan.

 

• Place pan on a baking sheet & bake for 15 minutes.
• Cool on wire rack.
• In a large bowl or stand mixer, beat cream cheese until smooth.
• Beat in Milk, Lemon Juice, Cardamom & Food Coloring.
• Add Eggs & beat on a low speed until combined.
• Fold in 1/2 cup of Pistachios
• Pour over the crust in the springform pan.

 

• Place the pan in a large baking dish.
• Add 1 inch of hot water to the baking dish.
• Bake for 35-40 minutes or until top appears dull.
• Remove springform pan from baking dish.
• Remove foil.
• Cool cheesecake on a wire rack for 10 minutes.
• Loosen edges with a knife.
• Cool for 1 hour longer.
• Refrigerate overnight.
• Remove rim from the pan.
• Top cheesecake with 1/4 cup of chopped Pistachios & 1/4 cup of Gingersnap Cookie Crumbs.  

 

* Recipe called for Animal Cracker Crumbs, but you substitute whatever you have on hand.  Graham Cracker Crumbs are also a delicious choice!

dévorer!