Use a 12-portion mini-cheesecake pan or follow the variation for Orange Pistachio Cheesecake Squares.
- Portion size 12 servings
- Credits : Canadian Livng Holiday Cookbook: Fall 2009
MethodIn 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.
Nutritional facts Per serving: about
- Sodium 88 mg
- Protein 3 g
- Calories 162.0
- Total fat 12 g
- Potassium 98 mg
- Cholesterol 43 mg
- Saturated fat 6 g
- Total carbohydrate 12 g
- Iron 4.0
- Folate 5.0
- Calcium 3.0
- Vitamin A 10.0
- Vitamin C 13.0