Roasted Strawberry Pistachio Mini Cheesecakes Recipes
ROASTED STRAWBERRY-PISTACHIO MINI CHEESECAKES
Steps:
- Heat oven to 325°F.
- Use pulsing action of food processor to process cookies and 1/4 cup nuts until finely crushed; spoon into medium bowl. Add butter; mix well. Press onto bottoms of 12 paper-lined muffin cups, adding about 2 tsp. crumb mixture to each cup.
- Beat cream cheese, 1/2 cup sugar and 1 tsp. vanilla in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Spoon over crusts.
- Bake 17 to 20 min. or until centers are almost set. Cool completely.
- Meanwhile, increase oven temperature to 350°F. Toss strawberries with remaining sugar and vanilla. Place, with sides touching, on parchment-covered rimmed baking sheet. Bake 15 to 20 min. or until tender and juices are released. Cool completely.
- Refrigerate cheesecake 2 hours. Meanwhile, store cooled strawberries in airtight container at room temperature until ready to use.
- Top cheesecakes with strawberries and remaining nuts just before serving.
Nutrition Facts : Calories 250, Fat 18 g, SaturatedFat 9 g, TransFat 0.5 g, Cholesterol 75 mg, Sodium 200 mg, Carbohydrate 18 g, Fiber 0.861 g, Sugar 14 g, Protein 4 g
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