Pandan Coconut Greek Yogurt Cheesecake with Salted Pistachios

Ingredients

• Pandan Coconut Base:
• 1 1/2 cups graham cracker crumbs
• 1/2 cup Pandan leaves puree
• 1/2 cup shredded coconut
• 1/4 cup unsalted butter, melted
• Greek Yogurt & Honey Filling:
• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese
• 1 cup Greek yogurt
• 1 cup honey
• 3 eggs
• 1 tbsp vanilla extract
• Salted Pistachios Topping:
• 1/2 cup salted pistachios, chopped
• 2 tbsp honey

Instructions

1. Preheat oven to 325°F (160°C) and line a 9-inch springform pan with parchment paper.
2. Pandan Coconut Base: Combine graham cracker crumbs, Pandan leaves puree, shredded coconut, and melted butter in a medium bowl until well mixed. Press the mixture evenly onto the bottom of the prepared pan. Bake for 10 minutes and let cool completely.
3. Greek Yogurt & Honey Filling: In a large mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese until smooth. Add Greek yogurt and honey, and beat until well combined. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
4. Pour the cheesecake filling over the cooled base and smooth the top with a spatula. Bake for 45-50 minutes or until the edges are set and the center is slightly jiggly. Let the cheesecake cool to room temperature in the pan, then refrigerate for at least 4 hours or overnight.
5. Salted Pistachios Topping: In a small bowl, mix chopped pistachios and honey until well coated. Sprinkle the mixture over the chilled cheesecake and serve.