Peachy Mango Plain Cheesecake with Pistachio Crumble Base

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Ingredients:

• 1 cup pistachios
• 1/2 cup all-purpose flour
• 1/4 cup brown sugar
• 1/2 cup unsalted butter, melted
• 2 (8 oz) containers NORMAN’S KOSHER CHOLOV YISROEL CREAM CHEESE, room temperature
• 1/2 cup granulated sugar
• 2 eggs
• 1 tsp vanilla extract
• 1/2 cup peach preserves
• 1/2 cup diced mango

Instructions:

1. Preheat oven to 350°F. Grease a 9-inch springform pan.
2. Pulse pistachios, flour, and brown sugar in a food processor until finely ground. Add melted butter and pulse until mixture is evenly moistened.
3. Press pistachio mixture onto bottom and 2 inches up sides of prepared pan. Bake until golden brown, 12 to 15 minutes. Let cool on a wire rack.
4. In a large bowl, beat NORMAN’S KOSHER CHOLOV YISROEL CREAM CHEESE and granulated sugar until smooth. Beat in eggs and vanilla extract until just combined.
5. Pour cream cheese mixture into cooled crust. Bake until cheesecake is set but still slightly wobbly in the center, 35 to 40 minutes. Let cool on a wire rack for 5 minutes, then run a knife around the edge of the pan to loosen cheesecake. Chill until firm, at least 2 hours or overnight.
6. In a small saucepan, heat peach preserves over medium heat until melted. Stir in diced mango. Remove from heat and let cool to room temperature.
7. Serve cheesecake with peach mango topping on top.