Creamy Pecan Delight Cheesecake

Ingredients:

• For the Pistachio Crumble Base:
• 1 1/2 cups of graham cracker crumbs
• 1/4 cup of sugar
• 1/2 cup of melted butter
• 1/2 cup of chopped pistachios


• For the Pecan Filling:
• 24 ounces of Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 1/2 cups of sugar
• 1 teaspoon of vanilla extract
• 1/8 teaspoon of salt
• 4 large eggs, room temperature
• 1/2 cup of chopped pecans


• For the Chocolate Ganache Topping:
• 1/2 cup of heavy cream
• 8 ounces of semi-sweet chocolate chips

Instructions:

1. Preheat the oven to 350°F.
2. Pistachio Crumble Base: Combine the graham cracker crumbs, sugar, melted butter, and chopped pistachios in a bowl. Mix well and press the mixture onto the bottom of a 9-inch springform pan. Bake for 8-10 minutes, until golden brown. Remove from oven and let cool while preparing the filling.
3. Pecan Filling: In a large mixing bowl, beat the softened Norman's Kosher Cholov Yisroel Cream Cheese, sugar, vanilla extract and salt together until smooth and creamy. Add the eggs one at a time, beating well after each addition. Stir in the chopped pecans. Pour the filling over the cooled crust.
4. Bake for 45-55 minutes, or until the edges are set but the center is still slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door cracked open for an hour.
5. Remove the cheesecake from the oven and let cool completely before topping with Chocolate Ganache.
6. Chocolate Ganache Topping: In a small saucepan, heat the heavy cream over medium heat until simmering. Remove the pan from the heat and stir in the chocolate chips until melted and smooth. Let cool for a few minutes before spreading the ganache on top of the cheesecake.
7. Refrigerate the cheesecake for at least 4 hours, or preferably overnight, before slicing and serving.