Frozen Pistachio Cheesecake Recipe

How to make it

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• Preheat oven to 350 degrees F
• In a food processor, process nuts until finely chopped.
• Add cookie crumbs, granulated sugar and melted butter.
• Pulse 4 or 5 times until blended
• Lightly grease a 9-or 10-inch springform pan. Press crumb mixture onto bottom and 1 to 1 1/2 inches up the sides.
• Bake for 12 minutes or until lightly browned.
• Cool completely on a wire rack
• In a heavy saucepan, bring the cream to a simmer. Remove from heat, add white chocolate. Stir gently with a rubber spatula until smooth.
• In a large mixing bowl, beat cream cheese and softened butter at medium speed or an electric mixer until creamy.
• Add confectioners sugar. Beat until fluffy. Add melted chocolate mixture and vanilla; beat 3 minutes or until very smooth.
• Pour batter into prepared crust.
• Cover and freeze until firm (at least 6 hours) or up to 1 week.
• Let stand at room temperature 30 minutes (or more if it's been frozen for more than a day)
• Remove sides of pan.
• Garnish, then cut with a sharp knife, dipping the knife in hot water and wiping it dry between each slice
• NUTRITION:
• Per serving: 572 calories(% of calories from fat. 73), 7 grams protein, 32 grams carbohydrates, 2 grams fiber, 48 grams fat, 121 milligrams cholesterol, 331 milligrams sodium
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• *Don't put a question mark where God put a period*
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