Pistachio Caramel Cheesecake

 Pistachio Caramel Cheesecake

**Ingredients:**

Crust:
– 2 cups graham cracker crumbs
– 1/2 cup melted butter
– 1/4 cup sugar

Filling:
– 3 (8 oz) packages cream cheese, softened
– 1 cup granulated sugar
– 1 cup sour cream
– 4 large eggs
– 1 tsp vanilla extract
– 1/2 tsp almond extract

Topping:
– 1/2 cup caramel sauce (store-bought or homemade)
– 1 cup chopped pistachios
– Mint leaves (optional, for garnish)

**Instructions:**

1. **Prepare the Crust:**
– Preheat your oven to 350°F (175°C).
– In a medium bowl, mix the graham cracker crumbs, melted butter, and sugar until well combined.
– Press the mixture into the bottom of a 9-inch springform pan to form an even crust.
– Bake for 10 minutes, then remove from the oven and let cool.

2. **Make the Filling:**
– In a large bowl, beat the softened cream cheese until smooth.
– Add the sugar and beat until well combined.
– Add the sour cream, eggs, vanilla extract, and almond extract, and mix until the batter is smooth.
– Pour the filling over the cooled crust.

3. **Bake the Cheesecake:**
– Reduce the oven temperature to 325°F (160°C).
– Bake the cheesecake for about 60-70 minutes, or until the center is set and the top is lightly golden.
– Turn off the oven and let the cheesecake cool in the oven with the door slightly open for about an hour.
– Refrigerate the cheesecake for at least 4 hours, or overnight.

4. **Add the Topping:**
– Before serving, pour the caramel sauce evenly over the top of the chilled cheesecake.
– Sprinkle the chopped pistachios on top of the caramel sauce.
– Garnish with mint leaves, if desired.

5. **Serve:**
– Carefully remove the cheesecake from the springform pan and transfer it to a serving plate.
– Slice and enjoy!

Feel free to adjust the ingredients and amounts to suit your taste. Enjoy your delicious Pistachio Caramel Cheesecake!