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22) Mini Pistachio Rosewater Cheesecakes

Print Recipe
Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 1 cup shelled pistachios finely chopped (plus 2 tbsp for garnish)
  • 1 1/4 cups graham cracker crumbs
  • 3 tbsp unsalted butter melted
  • 12 oz cream cheese room temperature
  • 1/3 cup granulated sugar
  • 1 large egg
  • 1/4 cup sour cream
  • 1 tsp vanilla extract
  • 1/2 tsp rosewater adjust to taste
  • Pinch of salt

Method
 

  1. Preheat oven to 325°F and line a 12-cup muffin tin with paper liners.
  2. Mix graham crumbs, 2 tbsp chopped pistachios, and melted butter; press 1 tbsp into each cup for crust.
  3. Beat cream cheese and sugar until smooth, add egg, sour cream, vanilla, rosewater, and salt; mix until combined.
  4. Fold remaining chopped pistachios into filling and divide among cups.
  5. Bake 15–18 minutes until edges set and centers slightly wobbly; cool in pan 30 minutes then chill 2 hours.
  6. Garnish with reserved pistachios before serving.