Pistachio Wine & Berries Cheesecake with Caramel Sauce

Ingredients:

• Pistachio Crumble Base:
• 10 ounces of pistachios, finely ground
• 2 tablespoons granulated sugar
• 1/2 cup unsalted butter, melted


• Wine & Berries Filling:
• 24 ounces Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1 cup granulated sugar
• 4 large eggs
• 1/2 cup sweet red wine
• 1 cup mixed berries, fresh or frozen (such as raspberries, blueberries, and blackberries)


• Caramel Sauce Topping:
• 1 cup granulated sugar
• 1/2 cup unsalted butter, at room temperature
• 1/2 cup heavy cream, at room temperature
• 1/4 teaspoon salt

Instructions:

1. Preheat the oven to 325°F.


2. Make the Pistachio Crumble Base:
1. In a medium mixing bowl, combine the ground pistachios and sugar.
2. Add the melted butter and mix until the mixture is moist and crumbly.
3. Press the mixture firmly onto the bottom of a springform pan.
4. Bake for 10 minutes, then remove from the oven and let cool.


3. Make the Wine & Berries Filling:
1. In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy.
2. Add the eggs, one at a time, mixing well after each addition.
3. Stir in the sweet wine and mixed berries until well combined.
4. Pour the filling over the prepared crust and smooth out the top.
5. Bake for 45-50 minutes, or until the edges are set and the center is slightly jiggly.
6. Remove from the oven and let cool completely before refrigerating for at least 2 hours.


4. Make the Caramel Sauce Topping:
1. In a heavy saucepan, heat the sugar over medium heat, stirring constantly, until it melts and turns into a deep amber color.
2. Add the butter and cream, stirring constantly until the caramel sauce is smooth and creamy.
3. Remove from heat and stir in the salt.
4. Let the caramel sauce cool down for a few minutes before spooning over the chilled cheesecake.


5. Serve chilled and enjoy!