Ingredients
For the Pistachio Crust:
1 cup pistachios, finely chopped or ground
2 tablespoons unsalted butter, melted
1 tablespoon breadcrumbs
For the Savory Cheesecake Filling:
8 ounces (225g) cream cheese, softened
1/4 cup sour cream
1 egg
1/2 cup grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon black pepper
For the Topping:
1/2 cup cranberry compote or sauce
Fresh rosemary sprigs
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Instructions
1. Prepare the Crust:
1. Preheat the oven to 350°F (175°C).
2. In a bowl, mix the finely chopped pistachios, melted butter, and breadcrumbs until combined.
3. Press about 1 tablespoon of the pistachio mixture into the bottom of each cup in a greased mini muffin tin.
4. Bake for 5 minutes, then set aside to cool.
2. Make the Cheesecake Filling:
1. In a mixing bowl, beat the cream cheese until smooth.
2. Add the sour cream, egg, grated Parmesan, salt, and black pepper. Mix until fully combined and creamy.
3. Assemble and Bake:
1. Spoon the cheesecake filling over the pistachio crust in each mini muffin cup, filling about 3/4 of the way. Smooth the tops with the back of a spoon.
2. Bake for 15–18 minutes, or until the centers are set.
3. Allow the cheesecake cups to cool completely in the tin before carefully removing them.
4. Add the Toppings:
1. Place a small dollop of cranberry compote on each cheesecake cup.
2. Garnish with a sprig of fresh rosemary for a festive, elegant touch.
5. Serve:
Arrange the cheesecake cups on a serving platter. Serve slightly chilled or at room temperature.
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A perfect holiday appetizer that combines the richness of cheesecake with tangy cranberry and a nutty pistachio crust!