Caramel Bourbon Cheesecake with Pistachio Crumble and Toasted Almonds

Ingredients:

• For the Pistachio Crumble:
• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, chilled and cubed
• 1/2 cup shelled and chopped pistachios
• For the Cheesecake Filling:
• 16 oz Norman's Kosher Cholov Yisrael Cream Cheese, softened
• 1/2 cup granulated sugar
• 3 large eggs
• 1/2 cup heavy cream
• 1/4 cup bourbon
• 1/4 cup caramel sauce
• For the Toasted Almond Topping:
• 1/2 cup sliced almonds
• 1/4 cup granulated sugar
• 1/4 cup unsalted butter

Instructions:

1. Preheat the oven to 350°F.
2. Make the Pistachio Crumble:
• In a medium bowl, mix together the flour and sugar.
• Cut in the butter with a pastry cutter or fork until the mixture resembles coarse sand.
• Mix in chopped pistachios.
• Press the mixture into the bottom of a greased 9-inch springform pan. Bake for 15 minutes, then set aside to cool.
3. Make the Cheesecake Filling:
• In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese until smooth and creamy, about 2 minutes.
• Add the sugar and beat until well combined, scraping down the sides of the bowl as necessary.
• Beat in the eggs, one at a time, until well combined.
• Stir in the heavy cream, bourbon, and caramel sauce until smooth.
4. Pour the cheesecake batter over the cooled pistachio crumble crust and spread it out evenly.
5. Bake the Cheesecake:
• Bake for 45-50 minutes, or until the cheesecake is set but slightly jiggly in the center.
• Remove from the oven and let cool to room temperature.
• Refrigerate for at least 2 hours, until well chilled.
6. Make the Toasted Almond Topping:
• In a small saucepan, melt the butter and sugar together over medium heat.
• Add in the sliced almonds and stir until well coated.
• Spread the mixture onto a baking sheet lined with parchment paper and bake for 10-15 minutes, or until the almonds are golden brown.
• Let cool completely, then sprinkle over the chilled cheesecake.
7. Serve and enjoy!