Pistachio Dream Cheesecake

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Graham Cracker Base

• 1 1/2 cups graham cracker crumbs
• 1/2 cup unsalted butter, melted
• 1/4 cup granulated sugar

Pistachio Cheesecake Filling

• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 1/4 cups granulated sugar
• 4 large eggs
• 1 cup sour cream
• 1/2 cup shelled pistachios, finely chopped

Caramel Sauce Topping

• 1/4 cup unsalted butter
• 1/2 cup light brown sugar, packed
• 1/4 cup heavy cream
• 1 tsp vanilla extract

Instructions

1. Preheat oven to 350°F.
2. Mix graham cracker crumbs, melted butter, and sugar together in a bowl and press mixture into the bottom of a 9-inch springform pan.
3. In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, beating well after each addition. Mix in sour cream and chopped pistachios.
4. Pour cheesecake mixture onto the graham cracker base and level the surface.
5. Bake for about 1 hour or until set. Turn off oven and let cheesecake cool down inside the oven for about 30 mins, with the oven door slightly open. Remove the cheesecake from the oven and let it cool down to room temperature, then refrigerate it for at least 4 hours or overnight.
6. To make the topping, melt butter in a saucepan over low heat. Add brown sugar and cream, stirring constantly until mixture boils. Reduce heat to low and simmer for about 5 minutes until the sauce thickens. Remove from heat and stir in vanilla extract.
7. Once cheesecake is fully set and cooled, pour caramel sauce topping over the cheesecake and spread the top evenly. Refrigerate for another hour before serving.

Enjoy the creamy and nutty goodness of this Pistachio Dream Cheesecake!