Directions:
1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
2. In a small bowl, combine crushed pistachios and melted butter. Press about 1 tablespoon of the mixture into the bottom of each muffin liner. Bake for 6-8 minutes until lightly golden. Let cool.
3. In a medium bowl, beat cream cheese and sour cream until smooth. Beat in egg, salt, and pepper until just combined.
4. Spoon cheesecake mixture evenly over the cooled pistachio crusts.
5. Bake for 15-18 minutes, or until the edges are set and the centers are slightly jiggly. Let cool completely in the muffin tin, then chill for at least 2 hours.
6. While cheesecake cups chill, make the glaze. In a small saucepan, combine cranberries, water, and maple syrup. Bring to a simmer over medium heat, crushing cranberries with a spoon. Cook for 5-7 minutes until thickened. Strain through a fine-mesh sieve, pressing solids. Let cool.
7. Top chilled cheesecake cups with cranberry glaze and pomegranate seeds just before serving.
Prep Time: 25 minutes
Cook/Chill Time: 150 minutes
Total Time: 175 minutes
Servings: 12
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