Creamy Vanilla and Pistachio Cheesecake

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Ingredients

• For the pistachio crumble base:
• 1 1/2 cups pistachios, finely chopped
• 1 cup graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted
• For the cream cheese filling:
• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 1/2 cups granulated sugar
• 4 large eggs
• 1/2 cup sour cream
• 2 tsp vanilla extract
• For the vanilla bean frappuccino topping:
• 1/2 cup heavy cream
• 1/2 cup strong brewed coffee, cooled
• 1/2 cup granulated sugar
• 1 vanilla bean, split and scraped

Instructions

1. For the pistachio crumble base:
1. Preheat the oven to 350°F. Grease a 9-inch springform pan and line the bottom with parchment paper.
2. In a medium bowl, combine the pistachios, graham cracker crumbs, and sugar.
3. Add the melted butter and stir until well combined.
4. Press the mixture into the bottom of the prepared pan and bake for 10 minutes. Set aside to cool.
2. For the cream cheese filling:
1. In a large bowl, beat the cream cheese and sugar until smooth and creamy.
2. Add the eggs one at a time, beating well after each addition.
3. Stir in the sour cream and vanilla extract.
4. Pour the mixture over the cooled crust.
5. Bake for 45-50 minutes, or until the edges are set and the center is slightly jiggly.
6. Let cool to room temperature, then chill in the fridge for at least 4 hours or overnight.
3. For the vanilla bean frappuccino topping:
1. In a medium saucepan, combine the heavy cream, coffee, and sugar.
2. Scrape in the vanilla bean seeds and add the pod to the saucepan.
3. Bring the mixture to a simmer over medium heat, stirring occasionally.
4. Simmer for 10-15 minutes, or until the mixture thickens to a sauce-like consistency.
5. Cool to room temperature, then remove the vanilla pod.
6. Pour the frappuccino topping over the chilled cheesecake.
4. Serve and enjoy!