Pistachio Chocolate Hazelnut Cheesecake with Candied Pecans

Ingredients:

• 1 1/2 cups Pistachio Crumble (recipe below)
• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, room temperature
• 1 cup granulated sugar
• 1/4 tsp salt
• 4 large eggs, room temperature
• 1 cup chocolate hazelnut spread
• 1/2 cup heavy cream
• 1 tsp vanilla extract
• 1 cup Candied Pecans (recipe below)

Instructions:

1. Preheat the oven to 350°F (180°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
2. Press the Pistachio Crumble into the bottom of the pan, using a flat bottomed cup to pack it down.
3. In a large bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese, sugar, and salt until smooth. Add the eggs one at a time, mixing until just combined.
4. Melt the chocolate hazelnut spread in a small saucepan over low heat. Stir in the heavy cream and vanilla extract until smooth.
5. Stir the chocolate hazelnut mixture into the cream cheese mixture until well combined.
6. Pour the batter into the prepared pan and smooth the top with a spatula.
7. Bake for 55-60 minutes or until the center is just set and the edges are lightly golden.
8. Turn off the oven and open the door slightly. Allow the cheesecake to cool in the oven for 30 minutes before removing it to a wire rack to cool completely.
9. Once cooled, chill the cheesecake in the refrigerator for at least 3 hours or overnight.
10. When ready to serve, remove the cheesecake from the pan and top with Candied Pecans.

Pistachio Crumble:

• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1/4 tsp salt
• 1/2 cup unsalted butter, cold and cubed
• 1/2 cup shelled pistachios, finely chopped

1. In a medium bowl, mix together the flour, sugar, and salt.
2. Add the butter and use a pastry cutter or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs.
3. Stir in the chopped pistachios.

Candied Pecans:

• 1 cup pecan halves
• 1/4 cup granulated sugar
• 1/4 tsp cinnamon
• Pinch of salt
• 1 tbsp water

1. Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
2. In a small bowl, mix together the sugar, cinnamon, and salt.
3. In a medium saucepan, bring the water and sugar mixture to a boil. Add the pecans and stir until coated.
4. Spread the pecans out onto the prepared baking sheet in a single layer.
5. Bake for 10-15 minutes or until lightly golden and fragrant.
6. Allow the pecans to cool completely before topping the cheesecake.