Pistachio Cheesecake

Pistachio Crumble Base

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

Plain Filling

• 24 ounces Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 4 large eggs, at room temperature
• 1/2 cup heavy cream, at room temperature

Salted Pistachios Topping

• 1/2 cup shelled pistachios, roughly chopped
• 1/4 teaspoon sea salt

Instructions

1. Preheat oven to 350°F (180°C).
2. In a medium-sized bowl, mix together graham cracker crumbs, finely chopped pistachios, sugar, and melted butter until the mixture resembles wet sand.
3. Press the mixture into the bottom and up the sides of a 9-inch springform pan.
4. Bake for 10 minutes, then set aside to cool.
5. In a large bowl, beat the cream cheese with an electric mixer until smooth and creamy.
6. Add sugar, vanilla extract, and eggs one at a time, beating well after each addition.
7. Pour in the heavy cream and mix until well combined.
8. Pour the mixture into the cooled crust and smooth the top with a spatula.
9. Bake for 45-50 minutes, or until the cheesecake is set but still slightly jiggly in the center.
10. Let cool completely at room temperature, then refrigerate for at least 2 hours.
11. Before serving, mix together the chopped pistachios and sea salt in a small bowl. Sprinkle the mixture over the top of the cheesecake.