A Taste of Paradise Cheesecake

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Pistachio Crumble Base

• 1 ½ cups graham cracker crumbs
• ½ cup shelled pistachios, finely chopped
• ⅓ cup melted butter
• 2 tablespoons sugar

Salted Caramel Filling

• 16 ounces Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 cup salted caramel sauce

Peach & Mango Topping

• 2 ripe peaches, sliced
• 1 ripe mango, diced
• 2 tablespoons lemon juice
• 2 tablespoons honey

Instructions

1. Preheat the oven to 325°F (163°C) and lightly grease a 9-inch springform pan.
2. In a medium bowl, mix together the graham cracker crumbs, chopped pistachios, melted butter, and sugar until well combined. Press the mixture into the bottom of the prepared pan to form the crust.
3. In a large mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese and sugar until creamy and smooth.
4. Beat in the eggs, one at a time, followed by the vanilla extract.
5. Pour the salted caramel sauce into the cream cheese mixture and gently fold until evenly incorporated.
6. Pour the filling over the crust in the springform pan.
7. Bake for 45-50 minutes or until the center is set and the edges are slightly golden.
8. Remove the cheesecake from the oven and let it cool to room temperature.
9. In a small bowl, combine the sliced peaches, diced mango, lemon juice, and honey.
10. Spread the peach and mango topping over the cooled cheesecake.
11. Chill the cheesecake in the refrigerator for at least 4 hours, or overnight, before serving.
12. Slice and enjoy this heavenly taste of paradise!