Ashkenazi Delight Cheesecake Recipe
Pistachio Crumble Base
- 1 1/2 cups finely ground graham cracker crumbs
- 1/2 cup shelled pistachios, finely chopped
- 1/2 cup unsalted butter, melted
Mix the graham cracker crumbs and chopped pistachios together in a bowl. Add the melted butter and combine well. Press the mixture into a 9-inch springform pan. Bake at 350°F for 10 minutes. Set aside to cool while preparing the filling.
Salted Caramel Filling
- 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
- 1 cup granulated sugar
- 1 tbsp all-purpose flour
- 1 tsp pure vanilla extract
- 3 large eggs, room temperature
- 1/2 cup salted caramel sauce
In a large mixing bowl, beat the cream cheese until smooth. Add the sugar, flour, and vanilla extract, and beat until well combined. Add the eggs, one at a time, and beat until the mixture is smooth and creamy. Stir in the salted caramel sauce. Pour the mixture over the cooled crust. Bake at 325°F for 45-50 minutes or until the edges are set and the center is slightly jiggly. Let it cool on a wire rack for 30 minutes.
Fudge Brownie Topping
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp pure vanilla extract
- 1/3 cup cocoa powder
- 1/2 cup all-purpose flour
- 1/4 tsp salt
Preheat the oven to 350°F. In a large mixing bowl, stir together the melted butter and sugar. Add the eggs and vanilla extract, and stir until well combined. In a separate bowl, mix together the cocoa powder, flour, and salt. Gradually add the dry ingredients to the wet ingredients, stirring until well combined. Pour the brownie batter over the cooled cheesecake filling. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Let the cheesecake cool to room temperature, then chill in the refrigerator for at least 3 hours. Serve chilled.
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