The Perfect Pistachio Vanilla Cheesecake Truffle

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Pistachio Crumble Base Ingredients:

• 1 cup pistachios, finely chopped
• 1 cup graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted

Pistachio Crumble Base Directions:

1. Preheat oven to 350°F.
2. In a medium bowl, combine pistachios, graham cracker crumbs and sugar.
3. Add melted butter and stir until mixture is well combined and resembles wet sand.
4. Press mixture into the bottom of a 9-inch springform pan and bake for 10-12 minutes or until lightly golden.
5. Remove from oven and set aside to cool completely.

Vanilla Filling Ingredients:

• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 4 large eggs

Vanilla Filling Directions:

1. Preheat oven to 325°F.
2. In a large mixing bowl, beat cream cheese until smooth.
3. Add sugar and vanilla extract and mix until well combined.
4. Add eggs, one at a time, mixing well after each addition.
5. Pour mixture over cooled pistachio crust and smooth the top with a spatula.
6. Bake for 45-50 minutes or until edges are set and center is slightly jiggly.
7. Remove from oven and let cool to room temperature.

Cheesecake Truffle Topping Ingredients:

• 8 oz dark chocolate, finely chopped
• 1/2 cup heavy cream
• 1/4 cup unsalted butter
• 1/2 cup pistachios, finely chopped

Cheesecake Truffle Topping Directions:

1. In a small saucepan over medium heat, heat heavy cream and butter just until boiling.
2. Remove from heat and pour over chopped chocolate.
3. Stir until chocolate is melted and smooth.
4. Pour mixture over cooled cheesecake and smooth the top with a spatula.
5. Sprinkle chopped pistachios over the top.
6. Refrigerate for at least 2 hours or until firm.

Enjoy your delicious and creamy Pistachio Vanilla Cheesecake Truffle!