Bourbon Caramel Pistachio Cheesecake

Brown Butter & Sage base

• 1 1/2 cups graham cracker crumbs
• 1/2 cup unsalted butter, melted and browned
• 1 tablespoon fresh sage, chopped

Bourbon & Caramel filling

• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 4 large eggs
• 1/2 cup heavy cream
• 1/4 cup bourbon
• 1/4 cup caramel sauce

Salted Pistachios topping

• 1 cup shelled salted pistachios, chopped
• 1/4 cup granulated sugar
• 1/4 cup unsalted butter

Instructions

1. Preheat the oven to 325°F.
2. Grease a 9-inch springform pan with butter.
3. For the Brown Butter & Sage base, combine the graham cracker crumbs, browned butter, and sage in a bowl. Mix until thoroughly combined and press into the bottom of the prepared pan.
4. Bake for 10 minutes and set aside to cool.
5. For the Bourbon & Caramel filling, beat the cream cheese and sugar together in a large mixing bowl until light and fluffy.
6. Add the eggs, one at a time, mixing well after each addition.
7. Stir in the heavy cream, bourbon, and caramel sauce.
8. Pour the mixture over the cooled crust and bake for 50-60 minutes or until the cheesecake is set but slightly jiggly in the center.
9. Remove the cheesecake from the oven and allow it to cool to room temperature before refrigerating for at least 4 hours or overnight.
10. For the Salted Pistachios topping, melt the butter in a small saucepan over medium-low heat.
11. Add the sugar and stir until dissolved. Add the chopped pistachios and stir until coated with the butter/sugar mixture.
12. Spread the pistachio mixture over the top of the chilled cheesecake. Slice and serve.