Creamy Mango Peach Cheesecake with Pistachio Crumble

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Ingredients:

• 8 oz Pistachio Crumbs
• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese
• 4 Eggs
• 1 cup Sugar
• 1 Mango, peeled and diced
• 2 Peaches, peeled and diced
• 1/4 cup Water
• 1 tsp Vanilla Extract

Instructions:

1. Preheat oven to 350°F
2. Combine pistachio crumbs and press into a 9-inch springform pan
3. Bake for 5 minutes and let cool
4. In a mixer, beat cream cheese until smooth
5. Add eggs, sugar, vanilla extract and mango. Mix until fully combined.
6. Pour mixture over pistachio crust and smooth the top with a spatula
7. Bake for 45-50 minutes or until cheesecake is set and slightly golden on top
8. Let cool to room temperature then refrigerate for at least 2 hours
9. In a small pot, mix peach, mango and water then cook over medium heat for 10-12 minutes until slightly thickened, stirring occasionally
10. Let the fruit mixture cool to room temperature then pour over the top of chilled cheesecake.
11. Serve and enjoy!