Creamy Mocha Pistachio Cheesecake Recipe

Pistachio Crumble Base

• 1 1/2 cups graham cracker crumbs
• 1/2 cup ground pistachios
• 1/3 cup granulated sugar
• 1/2 cup unsalted butter, melted

New York-style Filling

• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 1/4 cups granulated sugar
• 1/4 cup cornstarch
• 3 large eggs
• 1/2 cup sour cream
• 1/2 cup heavy cream
• 1 tsp vanilla extract

Mocha Latte Topping

• 1/2 cup heavy cream
• 1 tsp instant coffee granules
• 1/4 cup semisweet chocolate chips

Instructions

1. Preheat oven to 325°F. Wrap the bottom of a 9-inch springform pan with aluminum foil.
2. In a medium bowl, mix together the graham cracker crumbs, ground pistachios, sugar, and melted butter. Press the mixture into the bottom of the prepared pan and bake for 10 minutes. Remove from the oven and let cool.
3. In a large bowl, beat the softened cream cheese until creamy. Add the sugar and cornstarch and mix until smooth.
4. Add the eggs one at a time, mixing well after each addition.
5. Mix in the sour cream, heavy cream, and vanilla extract until the filling is smooth and creamy.
6. Pour the filling over the cooled crust and smooth the top with a spatula.
7. Bake for 1 hour to 1 hour and 10 minutes, or until the edges are lightly browned and the center is mostly set. The center of the cheesecake will still be slightly jiggly. Turn off the oven and let the cheesecake sit inside for 30 minutes.
8. Remove the cheesecake from the oven and let it cool to room temperature, then refrigerate for at least 4 hours or overnight.
9. Prepare the topping by heating the heavy cream and instant coffee in a small saucepan over medium heat until simmering. Remove from the heat and add the chocolate chips, stirring until melted and smooth.
10. Pour the mocha latte topping over the chilled cheesecake and spread it evenly with a spatula.
11. Refrigerate the cheesecake for another 30 minutes to set the topping.
12. Remove the cheesecake from the springform pan and serve chilled.