Salted Caramel Pistachio Cheesecake

Graham Cracker Base

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

Salted Caramel Filling

• 16 ounces Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup granulated sugar
• 2 teaspoons vanilla extract
• 3 large eggs
• 1/2 cup salted caramel sauce

Salted Pistachio Topping

• 1/2 cup shelled salted pistachios, chopped
• 2 tablespoons salted caramel sauce

Preheat oven to 325°F.

Graham Cracker Base

1. In a medium bowl, mix together graham cracker crumbs, sugar, and melted butter until combined.
2. Press mixture into bottom and 1 inch up sides of a 9-inch springform pan.
3. Bake for 10-12 minutes or until lightly browned. Set aside to cool.

Salted Caramel Filling

1. In a large bowl, beat cream cheese and sugar until smooth.
2. Beat in vanilla extract and eggs, one at a time, until well combined.
3. Stir in salted caramel sauce.
4. Pour mixture into prepared crust.

Salted Pistachio Topping

1. In a small bowl, mix together chopped pistachios and salted caramel sauce.
2. Sprinkle mixture evenly over cheesecake.

Baking and Serving

1. Bake cheesecake for 45-50 minutes or until center is almost set.
2. Transfer cheesecake to a wire rack and let cool to room temperature.
3. Chill in the refrigerator for at least 2 hours or until ready to serve.
4. Use a sharp knife to cut cheesecake into slices and serve.