Salted Caramel Cheesecake with Buttermilk Biscuit Crust and Salted Pistachios

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Ingredients:

• For the Buttermilk Biscuit Crust:
• 1 1/2 cups all-purpose flour
• 2 tablespoons granulated sugar
• 1/2 teaspoon kosher salt
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 cup cold unsalted butter, cut into small pieces
• 1/2 cup buttermilk, plus more if needed
• For the Salted Caramel Filling:
• 1 cup granulated sugar
• 6 tablespoons unsalted butter, cut into small pieces
• 1/2 cup heavy cream
• 1/2 teaspoon kosher salt
• 16 ounces Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1/2 cup granulated sugar
• 2 teaspoons pure vanilla extract
• 3 large eggs
• For the Salted Pistachios Topping:
• 1 cup roasted and salted pistachios, roughly chopped

Instructions:

1. Make the Buttermilk Biscuit Crust: Preheat the oven to 350°F. In a large bowl, whisk together the flour, sugar, salt, baking powder, and baking soda. Add the butter pieces and, using your fingers or a pastry blender, work the butter into the flour mixture until it resembles coarse crumbs. Add the buttermilk and stir until the mixture comes together to form a sticky dough. Press the dough evenly into the bottom and up the sides of a 9-inch springform pan. Bake for 15-20 minutes, or until the crust is golden brown. Let cool completely.
2. Make the Salted Caramel Filling: In a medium saucepan set over medium heat, melt the sugar until it becomes a deep amber color. Remove the pan from the heat and add the butter, carefully whisking until the butter has melted completely. Add the heavy cream and whisk until well combined. Be careful as the mixture will bubble up. Add the salt and stir. Set aside to cool for 10-15 minutes.
3. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese until creamy, about 2-3 minutes. Add the sugar and vanilla extract and beat until well combined. Add the eggs one at a time, beating well after each addition. Slowly pour in the salted caramel mixture and beat until smooth and well combined.
4. Pour the filling over the cooled crust and smooth out the top with a spatula. Bake for 45-50 minutes, or until the cheesecake is set but still slightly jiggly in the center. Let cool completely in the pan, then refrigerate for at least 4 hours or overnight.
5. Make the Salted Pistachios Topping: Sprinkle the chopped pistachios evenly over the top of the cheesecake.
6. Slice and serve the cheesecake chilled.