Creamy Delight Cheesecake

Pistachio Crumble Base Ingredients:

• 2 cups of ground graham crackers
• 1/2 cup of pistachios, finely chopped
• 1/2 cup of melted unsalted butter
• 1/4 cup of granulated sugar

Pistachio Crumble Base Directions:

1. Preheat the oven to 350°F.
2. Mix all the ingredients in a medium bowl until the mixture looks like wet sand.
3. Press the mixture into the bottom and up the sides of a 9-inch springform pan. Bake for 10-12 minutes, or until golden brown.
4. Let cool completely.

Salted Caramel Filling Ingredients:

• 3 containers of Norman's Kosher Cholov Yisroel Cream Cheese, softened (24 oz total)
• 1/2 cup of granulated sugar
• 1/4 cup of heavy cream
• 3 large eggs
• 1 teaspoon of vanilla extract
• 1/4 cup of homemade salted caramel sauce

Salted Caramel Filling Directions:

1. Preheat the oven to 325°F.
2. With an electric mixer on medium speed, beat the cream cheese until creamy and smooth.
3. Add the sugar and beat until fluffy and lightened in color.
4. Add the heavy cream, the eggs (one at a time), and the vanilla extract. Beat on low speed until everything is just combined.
5. Add the salted caramel sauce and beat again until just combined.
6. Pour the filling over the cooled pistachio crumble base.
7. Bake for 50-60 minutes or until the center is just set.
8. Turn off the oven and leave the cheesecake inside for another 10 minutes with the oven door cracked open.
9. Remove the cheesecake from the oven. Let it cool to room temperature, then refrigerate for at least 2 hours or overnight.

Macadamia Nut Topping Ingredients:

• 1/2 cup of macadamia nuts, chopped
• 1/4 cup of homemade salted caramel sauce

Macadamia Nut Topping Directions:

1. Toast the macadamia nuts in a small pan over medium heat until golden brown, stirring frequently. Be careful not to burn them.
2. Pour the salted caramel sauce over the top of the chilled cheesecake.
3. Sprinkle the macadamia nuts on top of the caramel sauce.
4. Serve and enjoy!