Pistachio Cheesecake Triangles


  • 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
  • 1can (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


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.