Pistachio Cheesecake with Almond Crust Recipe

Prepare the Crust:
Preheat your oven to 350°F (175°C).
Mix almond flour, melted butter, and sugar until well combined.
Press the mixture into the bottom of a 9-inch springform pan and bake for 10 minutes.
Remove from oven and allow to cool.
Make the Filling:
Beat the cream cheese and sugar in a large mixing bowl until smooth.
Add ground pistachios, eggs, vanilla extract, and almond extract; blend until the mixture is homogenous.
Pour the filling over the cooled crust.
Bake the Cheesecake:
Bake for 45 minutes or until the center is set.
Cool to room temperature, then chill in the refrigerator for at least 4 hours.
Add the Topping:
Sprinkle the top of the cheesecake with crushed pistachios before serving.
Preparation Overview:
Prep Time: 20 minutes
Cooking Time: 55 minutes
Total Time: 5 hours 15 minutes (including chilling)
Calories: 520 kcal per serving
Servings: 8 servings
Delight in every slice of this Pistachio Cheesecake with Almond Crust, a creamy, nutty dessert that promises to be as impressive in presentation as it is in taste.