Ingredients
Scale
- 1 cup graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 1 1/2 cups cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup brewed coffee, cooled
- 1/2 cup shelled pistachios, finely chopped
- 1 tablespoon all-purpose flour
- 1/4 teaspoon salt
Substitution suggestions: For a gluten-free version, substitute graham cracker crumbs with gluten-free cookie crumbs. You can also replace the sour cream with Greek yogurt for a tangier flavor.
Instructions
- Preheat your oven to 325°F (165°C) and line a 12-cup muffin tin with paper liners.
- In a medium bowl, combine the graham cracker crumbs, melted butter, and 1/4 cup granulated sugar. Mix until the crumbs are evenly coated and resemble wet sand.
- Divide the crumb mixture evenly among the muffin cups, pressing down firmly with the back of a spoon to create a compact crust. Bake for 5 minutes, then set aside to cool.
- In a large bowl, beat the cream cheese, sour cream, and remaining 1/2 cup sugar until smooth and creamy.
- Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract, brewed coffee, and flour until just combined.
- Fold in the chopped pistachios, ensuring they are evenly distributed throughout the batter.
- Spoon the cheesecake mixture over the cooled crusts, filling each cup about three-quarters full.
- Bake for 18-20 minutes, or until the centers are set but still slightly jiggly. Allow to cool in the pan before transferring to the refrigerator to chill for at least 2 hours.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International