Chilli Pepper & Caramel Cheesecake

this image was generated using AI technology

Chilli Pepper & Caramel Base

- 2 cups crushed graham crackers - 1/4 cup melted butter - 1/4 cup caramel sauce - 1 tsp chili powder

Cream Cheese Filling

- 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened - 1 cup sugar - 3 eggs - 1 tsp vanilla extract - 1/4 cup sour cream

Salted Pistachios Topping

- 1 cup salted pistachios, chopped - 1/4 cup caramel sauce Instructions: 1. Preheat oven to 325°F. 2. In a bowl, mix the crushed graham crackers, melted butter, caramel sauce, and chili powder for the base. Press into the bottom of a 9-inch springform pan. 3. In another bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese and sugar until smooth. Add eggs one at a time, then stir in the vanilla extract and sour cream. 4. Pour the cream cheese mixture over the prepared crust. 5. Bake in the preheated oven for 45-50 minutes until the center is almost set. 6. Let the cheesecake cool completely, then refrigerate for at least 4 hours or overnight. 7. Before serving, top the cheesecake with chopped salted pistachios and drizzle with caramel sauce. Enjoy!