Indulgent Salted Caramel Cheesecake with Pistachio Crumble Base and Toffee Crunch Topping Recipe

Ingredients

• For the Pistachio Crumble Base:
• 1 cup all-purpose flour
• 1/2 cup unsalted butter, softened
• 1/3 cup granulated sugar
• 1/3 cup pistachios, finely chopped
• Pinch of salt
• For the Salted Caramel Filling:
• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese
• 1 cup granulated sugar
• 4 large eggs
• 1/3 cup heavy cream
• 1/4 cup salted caramel sauce
• Pinch of salt
• For the Toffee Crunch Topping:
• 1 cup toffee bits
• 1/4 cup chopped pistachios
• 1/4 cup salted caramel sauce

Instructions

1. Preheat oven to 350°F (175°C).
2. For the Pistachio Crumble Base: In a large bowl, cream together the softened butter and sugar until light and fluffy. Stir in the flour, chopped pistachios, and salt until well combined and a crumbly dough forms. Press the dough into the bottom of a 9-inch springform pan and bake for 12-15 minutes until lightly golden. Remove from the oven and allow to cool while you prepare the filling.
3. For the Salted Caramel Filling: In a large mixing bowl, beat the cream cheese with an electric mixer until creamy and smooth. Gradually beat in the sugar until well combined. Beat in the eggs, one at a time, until fully incorporated. Stir in the heavy cream, salt, and salted caramel sauce until smooth. Pour the filling over the cooled pistachio crumble crust and bake for 45-50 minutes or until the edges are lightly golden and the center is almost set.
4. For the Toffee Crunch Topping: In a small bowl, stir together the toffee bits, chopped pistachios, and salted caramel sauce until well combined. Spread the mixture over the top of the cheesecake and return to the oven to bake for an additional 10-15 minutes or until the topping is lightly golden and bubbling.
5. Remove from the oven and allow to cool to room temperature before refrigerating for at least 3 hours or overnight to set. Serve chilled and enjoy!