Pistachio Mint Cheesecake with Peach & Mango Topping Recipe

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Ingredients:

• 2 containers of Norman's Kosher Cholov Yisroel Cream Cheese (8 oz each), softened
• 1/2 cup sugar
• 1 teaspoon vanilla extract
• 2 large eggs, at room temperature
• 1/2 cup Pistachio Crumble (recipe below)
• 1/2 cup Mint Chocolate Chips
• 2 tablespoons all-purpose flour
• 1/2 cup sour cream
• 1/2 teaspoon salt
• Peach & Mango Topping (recipe below)

Pistachio Crumble:

• 1/4 cup shelled pistachios
• 1/3 cup all-purpose flour
• 1/4 cup light brown sugar, packed
• 1/4 cup unsalted butter, chilled and cubed

Pulse pistachios in a food processor until finely chopped. Add flour and brown sugar, and pulse to combine. Add butter and pulse until mixture is crumbly.

Cheesecake Directions:

1. Preheat oven to 350°F. Grease a 9-inch springform pan with cooking spray and wrap the bottom and sides of the pan with aluminum foil to prevent any leaks.
2. In a large mixing bowl, beat the cream cheese, sugar, and vanilla extract until light and fluffy, about 2-3 minutes.
3. Beat in the eggs one at a time, mixing well after each addition, and scraping down the sides of the bowl as needed.
4. Fold in the Pistachio Crumble, Mint Chocolate Chips, all-purpose flour, sour cream, and salt until well combined.
5. Pour the batter into the prepared pan and smooth out the top with a spatula.
6. Bake for 40-45 minutes, or until the edges are set and the center is slightly jiggly.
7. Remove the cheesecake from the oven and run a thin knife or spatula around the edges to loosen the cheesecake from the pan.
8. Allow the cheesecake to cool at room temperature for 30 minutes, then chill in the refrigerator for at least 4 hours or overnight.
9. When ready to serve, top with Peach & Mango Topping.

Peach & Mango Topping:

• 1 medium peach, peeled and chopped
• 1/2 medium mango, peeled and chopped
• 2 tablespoons sugar
• 1/4 cup water
• 1/2 teaspoon vanilla extract

In a small saucepan, combine the chopped peach, chopped mango, sugar, and water. Bring to a boil over medium-high heat, stirring occasionally.

Reduce the heat to low and simmer for 10-15 minutes, or until the fruit is soft and the liquid has thickened.

Remove from heat and stir in the vanilla extract. Allow to cool for a few minutes before spooning on top of the cheesecake.