Pistachio Dream Cheesecake with Salted Caramel Topping

Ingredients

For the Vanilla Wafer Base:

• 2 cups crushed vanilla wafers
• 1/4 cup unsalted butter, melted

For the Pistachio Filling:

• 24 oz (3 containers) of Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 4 large eggs
• 1 cup shelled unsalted pistachios, ground
• 1 tsp vanilla extract
• 1/2 cup heavy cream

For the Salted Caramel Topping:

• 1 cup granulated sugar
• 6 tbsp unsalted butter, at room temperature
• 1/2 cup heavy cream, at room temperature
• 1 tsp sea salt

Instructions

Vanilla Wafer Base:

1. Preheat the oven to 325°F (160°C).
2. Combine the crushed vanilla wafers and melted butter in a medium bowl until the mixture resembles wet sand.
3. Press the mixture into the bottom of a 9-inch springform pan, ensuring it is evenly distributed.
4. Bake in the preheated oven for 10 minutes. Remove and let cool while preparing the filling.

Pistachio Filling:

1. In a large mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese until smooth.
2. Add the granulated sugar and mix until well combined.
3. Incorporate the eggs one at a time, mixing well after each addition.
4. Blend in the ground pistachios and vanilla extract until evenly distributed.
5. Finally, add the heavy cream and mix until smooth and creamy.
6. Pour the filling over the cooled vanilla wafer base.
7. Bake in the oven at 325°F (160°C) for 50-60 minutes, or until the center is just set but still slightly jiggly.
8. Turn off the oven and let the cheesecake cool inside for 1 hour with the door slightly opened to prevent cracking.
9. Transfer to the refrigerator and chill for at least 4 hours, preferably overnight.

Salted Caramel Topping:

1. In a medium saucepan, heat the granulated sugar over medium-high heat, continuously stirring until it melts into an amber liquid.
2. Carefully add the butter to the melted sugar, stirring until fully combined.
3. Slowly pour in the heavy cream while continuing to stir; be cautious as the mixture will bubble vigorously.
4. Allow the mixture to boil for 1 minute, then remove from heat and stir in the sea salt.
5. Let the salted caramel cool slightly before pouring it over the chilled cheesecake.

Serving:

Remove the cheesecake from the springform pan, slice, and serve with additional pistachios if desired. Enjoy your Pistachio Dream Cheesecake with Salted Caramel Topping!