Date & Walnut Cheesecake with Salted Pistachio Topping

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Ingredients:

• 1 1/2 cups pitted dates, chopped
• 1 1/2 cups walnuts, chopped
• 3/4 cup all-purpose flour
• 1/2 cup unsalted butter, melted
• 3 containers (8oz each) Norman's Kosher Cholov Yisroel Cream Cheese, room temperature
• 1 cup granulated sugar
• 1 tablespoon vanilla extract
• 4 eggs, room temperature
• 1/2 cup salted pistachios, chopped

Directions:

1. Preheat the oven to 350°F.
2. In a medium bowl, mix together chopped dates, chopped walnuts, flour, and melted butter until well-combined. Press the mixture into the bottom of a 9-inch springform pan.
3. Bake the crust for 15 minutes. Remove from the oven and let cool while you prepare the filling.
4. In a large mixing bowl, beat the cream cheese until smooth and creamy. Gradually add in the sugar and vanilla extract, beating until well-incorporated.
5. Add the eggs, one at a time, mixing well after each addition. Be careful not to overmix the batter.
6. Pour the filling over the prepared crust and smooth the top using a spatula.
7. Bake the cheesecake for 45-50 minutes or until the edges are set and the center is slightly jiggly. Turn off the oven, leave the oven door slightly open, and let the cheesecake cool in the oven for 30 minutes.
8. Remove the cheesecake from the oven and let it cool to room temperature. Chill in the refrigerator for at least 2 hours or overnight.
9. When ready to serve, remove the cheesecake from the springform pan and sprinkle the chopped pistachios over the top before slicing and serving.