Individual Orange Pistachio Cheesecakes

By The Canadian Living Test Kitchen

Tested till perfect

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Individual Orange Pistachio Cheesecakes

This recipe makes 12 servings

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Nutritional Info
Per serving: about -
cal 162162 cal
pro 3 g3g pro
total fat 12 g12g total fat
sat. fat 6 g6g sat. fat
carb 12 g12g carb
fibre 1 g1g fibre
chol 43 mg43mg chol
sodium 88 mg88mg sodium
potassium 98 mg98mg potassium
% RDI: -
calcium 33 calcium
iron 44 iron
vit A 1010 vit A
vit C 1313 vit C
folate 55 folate

More great recipes from this menu:

Use a 12-portion mini-cheesecake pan or follow the variation for Orange Pistachio Cheesecake Squares. 

Ingredients

  • 4 digestive cookies 4 digestive cookies or oatmeal cookies
  • 1/4 cup hulled pistachio nuts 1/4 cup hulled pistachio nuts
  • 1 tbsp salted butter , melted1 tbsp salted butter, melted
  • Filling:
  • 1 pkg cream cheese , softened1 pkg cream cheese, softened
  • 1/4 cup sour cream 1/4 cup sour cream
  • 1/4 cup liquid honey 1/4 cup liquid honey
  • 1 tbsp grated orange rind 1 tbsp grated orange rind
  • 1 egg 1 egg
  • 1 tbsp all-purpose flour 1 tbsp all-purpose flour
  • Topping:
  • 12 orange segments 12 orange segments
  • 1 tbsp chopped pistachio nuts 1 tbsp chopped pistachio nuts

Preparation

In food processor, pulse cookies with pistachios until in coarse crumbs; pulse in butter. Press over bottoms of twelve 4-oz (125 mL) mini-cheesecake cups. Bake in 350°F (180°C) oven until golden at edges and firm to the touch, about 8 minutes. Let cool on rack.

Filling: Meanwhile, in large bowl, beat cream cheese until fluffy; beat in sour cream, honey and orange rind. Beat in egg and flour. Spoon about 2 tbsp (25 mL) filling over each base.

Bake in 325°F (160°C) oven until edges are set but centres still jiggle slightly, about 12 minutes. Let cool on rack. Cover and refrigerate until set, about 2 hours. (Make-ahead: Refrigerate for up to 2 days.)

Topping: Top each with orange segment; sprinkle with pistachios.

Additional information : Variation
Orange Pistachio Cheesecake Squares: Increase cookies for base to 6. Bake base in parchment paper–lined 8-inch (2 L) square metal cake pan for 8 minutes.

Pour filling over cooled base and bake as directed for 20 minutes. Let cool. Cover and refrigerate until set, about 2 hours. Cut into 12 pieces, wiping knife between each cut. Garnish as directed.

Source : Canadian Livng Holiday Cookbook: Fall 2009

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