Makes 35 pieces Every Christmas season customers wanted green desserts, and Carlyn wasn't big on mint. So she created this, and the lovely light green cheesecake squares made it into Redbook magazine. But never mind Christmas. They're good any time of the year (including St. Patrick's Day!).


  • Crust
  • 4 cups graham cracker crumbs
  • 1/4 pound (1 stick) unsalted butter, melted
  • Filling
  • 2 pounds cream cheese, softened
  • 1 1/4 cups granulated sugar
  • 3 tablespoons all-purpose flour
  • 5 large eggs
  • 2 tablespoons vanilla extract
  • 1/4 cup heavy cream
  • 2 tablespoons fresh lemon juice
  • 1 cup toasted pistachios, roughly chopped
  • Finely chopped pistachios, for garnish
  • Cinnamon sugar, for garnish


Preheat the oven to 300°F. Spray a 15 1/2 by 10 1/2-inch baking pan
with nonstick cooking spray.

Make the crust: Mix the graham cracker crumbs and butter in a large
bowl until well- combined. Spread the graham cracker crust mixture in an even layer in the prepared pan, and press down evenly. Bake the crust for 8 minutes. Remove from the oven and cool on a wire rack until ready to use.

Make the filling: Using an electric mixer fitted with the paddle
attachment, beat the cream cheese for approximately 3 minutes. Gradually add the sugar and flour, and mix until creamy. Add the eggs and vanilla, and continue to mix until incorporated. Stir in the cream, lemon juice, and pistachios. Mix until all the ingredients are incorporated.
Using a rubber spatula, gently spread the cheese mixture in an even
layer on top of the baked crust. Bake 6 minutes; rotate the pan and bake for another 6 to 8 minutes, checking doneness by placing your finger on top of the cake (the cake should be springy to the touch but not sticky). If the cake is still slightly runny, continue baking for an additional 3 to 5 minutes, until done. Remove from the oven and place the pan on a wire rack to cool to room temperature. Cover and refrigerate until ready
to cut.

When fully cooled, cut into 2-inch squares (using a metal ruler to
measure for marking) and serve. Or cut into twenty-five 2 by 3-inch rectangles, and serve. Garnish tops with chopped pistachios and cinnamon sugar.

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Submitted 12/23/07.
Submitted By: b smith