Creamy Pistachio Cheesecake

this image was generated using AI technology

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup shelled pistachios, finely chopped
• 1/2 cup packed brown sugar
• 1/2 cup unsalted butter, melted
• 3 containers (24oz) Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 1/4 cups granulated sugar
• 3 tablespoons all-purpose flour
• 4 large eggs, room temperature
• 1/2 cup heavy cream
• 1 teaspoon vanilla extract
• 1 1/2 cups salted pistachios

Pistachio Crumble Base:

1. Preheat oven to 350°F.
2. In a medium bowl, mix together flour, chopped pistachios, and brown sugar.
3. Stir in melted butter until crumbly.
4. Press mixture onto bottom of a greased 9-inch springform pan.
5. Bake for 10 minutes, then remove from oven and let cool.

New York-style Cheesecake Filling:

1. In a large mixing bowl, beat cream cheese, granulated sugar, and flour until smooth.
2. Beat in eggs one at a time, then stir in heavy cream and vanilla extract.
3. Pour mixture over cooled crust.
4. Bake for 60-70 minutes or until center is almost set.
5. Cool for 10 minutes, then run a knife around edge of pan to loosen and let cook completely.

Salted Pistachio Topping:

1. In a small food processor, pulse salted pistachios until coarsely chopped.
2. Sprinkle over cooled cheesecake.
3. Refrigerate for at least 4 hours before serving.