Citrus Twist Pistachio Cheesecake

Lemon Bar Base

• 2 cups of crushed lemon bars
• 1/4 cup of unsalted butter, melted

Pistachio Filling

• 3 containers (24oz) of Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup of granulated sugar
• 1 tsp of vanilla extract
• 3 eggs, room temperature
• 1/2 cup of pistachios, finely chopped

Pineapple & Kiwi Topping

• 1 can (20oz) of crushed pineapple, drained
• 2 kiwis, peeled and sliced thinly
• 1/4 cup of granulated sugar
• 1 tbsp of cornstarch
• 1/4 cup of cold water

Directions

1. Preheat oven to 350 degrees Fahrenheit.
2. Mix together the crushed lemon bars and melted butter until fully combined. Press mixture into the bottom of a 9-inch springform pan.
3. Bake crust for 10 minutes, then set aside to cool.
4. In a large mixing bowl, beat the cream cheese until smooth. Add in the sugar and vanilla extract, and mix until fully combined.
5. Add in the eggs one at a time, mixing well after each addition. Fold in the chopped pistachios.
6. Pour the cheesecake mixture over the cooled crust and smooth the top with a spatula.
7. Bake the cheesecake for 45-50 minutes, or until the edges are set and the center is slightly jiggly.
8. Let the cheesecake cool to room temperature, then refrigerate for at least 2 hours to fully set.
9. While the cheesecake is chilling, make the topping by mixing together the drained crushed pineapple, sliced kiwis, and sugar in a saucepan.
10. In a small bowl, whisk together the cornstarch and cold water until fully combined. Add the cornstarch mixture to the saucepan and cook over medium heat, stirring constantly, until the mixture thickens.
11. Remove from heat and let cool to room temperature.
12. Once the cheesecake has fully set, pour the pineapple and kiwi topping over the top of the cheesecake.
13. Slice and serve chilled.