Salted Pistachio Delight Cheesecake Recipe

Graham Cracker Base Ingredients

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

New York-Style Cheesecake Filling Ingredients

• 3 containers (24 oz) Norman's Kosher Cholov Yisroel Cream Cheese
• 1 cup granulated sugar
• 5 large eggs, room temperature
• 1/3 cup heavy cream, room temperature
• 1 teaspoon vanilla extract

Salted Pistachio Topping Ingredients

• 1 cup unsalted pistachios, coarsely chopped
• 1/4 teaspoon sea salt
• 1/4 cup granulated sugar
• 1/4 cup unsalted butter, melted

Instructions:

1. Preheat the oven to 350°F. Grease a 9-inch springform pan.
2. Mix together the graham cracker crumbs, sugar, and melted butter in a bowl. Press the mixture into the bottom of the prepared pan, using the bottom of a measuring cup to press it down evenly. Bake the crust for 10-12 minutes, until lightly golden.
3. In a large mixing bowl, beat together the cream cheese and sugar until light and fluffy. Beat in the eggs, one at a time, then add the heavy cream and vanilla extract, and mix until smooth.
4. Pour the filling into the prepared crust and smooth the top with a spatula. Bake for 50-55 minutes, or until the edges are lightly golden and the center is set. Turn off the oven and leave the cheesecake inside for another 30 minutes. Remove from the oven and allow it to cool at room temperature for 30 minutes before chilling in the refrigerator for at least 4 hours or preferably overnight.
5. While the cheesecake is cooling, prepare the topping. In a large mixing bowl, combine the pistachios, salt, sugar, and melted butter, and mix until well combined. Spread the mixture over the chilled cheesecake and return it to the fridge for another 30 minutes.
6. Remove the cheesecake from the pan, slice and serve chilled. Enjoy your Salted Pistachio Delight Cheesecake!