Pistachio Cheesecake Triangles Recipes

PISTACHIO CHEESECAKE TRIANGLES

Pistachio Cheesecake Triangles image

Looking for an elegant dessert? Then check out this chocolate crusted vanilla cheesecake sprinkled with pistachio - the perfect treat to serve a crowd.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 6h

Yield 16

Number Of Ingredients 11

Ingredients

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
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

Steps:

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.
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.
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.

Nutrition Facts : Calories 420, Carbohydrate 31 g, Cholesterol 125 mg, Fat 4, Fiber 1 g, Protein 9 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 340 mg, Sugar 22 g, TransFat 1 1/2 g

PISTACHIO CHEESECAKE

Pistachio Cheesecake image

This appealing dessert, with its pretty pistachio filling, almond crust and chocolate drizzle, is creamy smooth. I created it one Christmas Eve and my family raved about it. I've never seen cheesecake disappear so quickly! -Karen Ankerson, Manistee, Michigan

Provided by Taste of Home

Categories Desserts

Time 1h20m

Yield 14 servings.

Number Of Ingredients 9

Ingredients

2 cups all-purpose flour
1/2 cup ground almonds
1/2 cup cold butter
6 packages (8 ounces each) cream cheese, softened
1 can (14 ounces) sweetened condensed milk
2 packages (3.4 ounces each) instant pistachio pudding mix
5 eggs, lightly beaten
Chocolate syrup
Whipped cream and chopped pistachios, optional

Steps:

In a small bowl, combine the flour and almonds; cut in butter until crumbly. Press onto the bottom and 1-1/4 in. up the sides of a greased 10-in. springform pan. Bake at 400° for 10 minutes. , Meanwhile, 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. Reduce heat to 350°. Bake for 55-60 minutes or until the center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. , Slice cheesecake; drizzle slices with chocolate syrup. Garnish with whipped cream and pistachios if desired.

Nutrition Facts : Calories 344 calories, Fat 18g fat (10g saturated fat), Cholesterol 121mg cholesterol, Sodium 269mg sodium, Carbohydrate 37g carbohydrate (21g sugars, Fiber 1g fiber), Protein 8g protein.

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