Pistachio Cheesecake with Caramel Sauce Topping

Ingredients

• For the Pistachio Crumble base:
• 6 ounces Pistachios, shelled and unsalted
• 4 tablespoons Unsalted Butter, melted
• 2 tablespoons Sugar
• For the Cream Cheese filling:
• 24 ounces Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1/4 cup Heavy Cream
• 1 1/2 cups Granulated Sugar
• 4 large Eggs, at room temperature
• 2 teaspoons Pure Vanilla Extract
• For the Caramel Sauce topping:
• 1 cup Granulated Sugar
• 1/4 cup Water
• 1/2 cup Heavy Cream
• 2 tablespoons Unsalted Butter, at room temperature

Instructions

1. For the Pistachio Crumble base:
2. Preheat your oven to 350°F.
3. In a food processor, finely grind the pistachios. Add melted butter and sugar; pulse until coarse crumbs form.
4. Press the crumb mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, until crust is lightly browned. Let cool completely on a wire rack.
5. For the Cream Cheese filling:
6. Using an electric mixer, beat the cream cheese until smooth and creamy, about 2 minutes.
7. Gradually add heavy cream and beat until well combined, then add sugar and vanilla.
8. Add eggs one at a time, beating well after each addition.
9. Pour the cheesecake filling over the cooled crust. Bake for 1 hour or until the cheesecake is set around the edges but still slightly jiggly in the center.
10. Turn off the oven and leave the cheesecake inside with the door slightly open for 30 minutes, this will prevent it from cracking.
11. Take the cheesecake out of the oven, run a knife around the edge of the pan to loosen the cheesecake and let cool to room temperature.
12. For the Caramel Sauce topping:
13. In a medium saucepan, combine sugar and water. Cook over medium heat, stirring occasionally until sugar melts and turns golden. (Do not overheat the caramel or it will crystalize)
14. Remove from heat and whisk in the heavy cream and butter, be careful, mixture will bubble up.
15. Let cool slightly and then pour onto the cheesecake.
16. Chill the cheesecake for at least 6 hours or overnight before serving.