Pistachio Cheesecake Triangles

Looking for a yummy dessert? Enjoy these delicious cheesecake sprinkled with pistachio nuts – perfect to treat a crowd.

(0)

0 reviews.

Save and Share

Sorry, something went wrong. Please save again. Error occurred while removing from favorites X

Saved

Saved
Print

Print
Email

prep time 15 min
total time 6 hr 0 min
ingredients 11
servings 16

Ingredients

Crust

2 1/2: cups finely crushed chocolate wafer cookies (about 40)

1/2: cup finely chopped roasted shelled pistachio nuts

2: tablespoons honey or packed brown sugar

1/2: cup butter, melted

Filling

3: packages (8 oz each) cream cheese, softened

1: can (14 oz) sweetened condensed milk (not evaporated)

2: teaspoons grated orange peel

1/2: teaspoon almond extract

1/2: teaspoon vanilla

4: eggs

3: tablespoons chopped roasted shelled pistachio nuts

SAVE ON THIS RECIPE!

LOCATION

More stores

See all sales

Disclaimer: Prices based on available data and are not guaranteed. Check at the store to verify.

Steps

1 Heat oven to 300°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In medium bowl, mix all crust ingredients. Press mixture in bottom of baking dish. Set aside.
2 In large bowl, beat cream cheese with electric mixer on medium speed until smooth and creamy. Gradually beat in condensed milk, orange peel, almond extract and vanilla until well blended. At low speed, beat in 1 egg at a time just until blended. Pour over crust. Sprinkle 3 tablespoons pistachio nuts over cream cheese mixture.
3 Bake 35 to 45 minutes or until center is set. Cool in pan on wire rack 1 hour. Refrigerate at least 4 hours or overnight before serving. Cut into 8 squares; cut in half diagonally.

1 Heat oven to 300°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In medium bowl, mix all crust ingredients. Press mixture in bottom of baking dish. Set aside.
2 In large bowl, beat cream cheese with electric mixer on medium speed until smooth and creamy. Gradually beat in condensed milk, orange peel, almond extract and vanilla until well blended. At low speed, beat in 1 egg at a time just until blended. Pour over crust. Sprinkle 3 tablespoons pistachio nuts over cream cheese mixture.
3 Bake 35 to 45 minutes or until center is set. Cool in pan on wire rack 1 hour. Refrigerate at least 4 hours or overnight before serving. Cut into 8 squares; cut in half diagonally.

Nutritional information

toggle

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 420
Calories from Fat: 260),

% Daily Value

Total Fat: 29g; 29%
(Saturated Fat 16g, 16% Trans Fat 1 1/2g 1 1/2% ),
Cholesterol: 125mg; 125%;
Sodium: 340mg; 340%;
Total Carbohydrate: 31g; 31%
(Dietary Fiber 1g 1% Sugars 22g 22% ),
Protein: 9g; 9%

% Daily Value*:

Vitamin A: 20%;
Vitamin C: 0%;
Calcium: 10%;
Iron: 10%;

Exchanges:

1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 4 Fat;