Pistachio Tiramisu Cheesecake with Candied Pecans

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Pistachio Crumble Base

• 1 1/2 cups finely ground graham cracker crumbs
• 3/4 cup shelled and chopped pistachios
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted

Tiramisu Filling

• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1 1/2 cups granulated sugar
• 1/4 cup all-purpose flour
• 5 large eggs
• 2/3 cup sour cream
• 2 tsp vanilla extract
• 1/3 cup strong brewed coffee, cooled
• 1/4 cup Marsala wine

Candied Pecans Topping

• 1 cup pecan halves
• 1/2 cup granulated sugar
• 1/4 cup water
• 1/4 tsp sea salt

Instructions

1. Preheat oven to 350°F (175°C).
2. In a medium bowl, combine graham cracker crumbs, chopped pistachios, sugar, and melted butter until well mixed. Press the crumb mixture onto the bottom of a 9-inch springform pan. Bake for 10 minutes, then let cool.
3. In a large mixing bowl, beat cream cheese and sugar until smooth. Add flour and beat until well combined. Add eggs one at a time, beating well after each addition. Add sour cream and vanilla extract and beat until smooth. Stir in cooled coffee and Marsala wine.
4. Pour the cheesecake mixture over the cooled crust and smooth out the top with a spatula. Bake for 45-50 minutes or until the edges are lightly golden brown and the center is set. Let cool to room temperature.
5. In the meantime, make the candied pecans. In a medium-sized skillet, melt sugar and water until dissolved. Add pecans and stir until well coated. Cook over medium-high heat, stirring constantly, until sugar turns a deep amber color. Remove from heat and stir in sea salt. Spread the candied pecans onto a baking sheet lined with parchment paper. Let cool completely, then chop into small pieces.
6. Once the cheesecake has cooled, sprinkle the chopped candied pecans on top and serve.