Apple Mango Cheesecake with Salted Caramel

Ingredients:

• Apple Pie Crust:
• 1 ½ cups graham cracker crumbs
• 1/3 cup unsalted butter, melted
• 1/3 cup granulated sugar
• 1 tsp cinnamon
• 1 cup apple pie filling, pureed
• Mango Cheesecake Filling:
• 3 containers of Norman's Kosher Cholov Yisroel Cream Cheese (24 oz)
• 1 cup granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• 1 ½ cups pureed mango
• Salted Caramel Topping:
• 1 cup granulated sugar
• 6 tbsp unsalted butter, at room temperature
• 1/2 cup heavy cream, at room temperature
• 1 tsp salt

Instructions:

1. Preheat your oven to 350°F and prepare a 9-inch springform pan.
2. Mix together the graham cracker crumbs, melted butter, sugar, cinnamon, and apple pie puree in a bowl until crumbly. Press into the bottom and up the sides of the prepared pan.
3. In a separate bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese and sugar until smooth. Add the eggs one at a time, beating well after each addition. Beat in the vanilla extract and pureed mango until everything is combined.
4. Pour the cheesecake filling into the prepared crust, smoothing the top with a spatula.
5. Bake in the preheated oven for 45-50 minutes, or until the cheesecake is set in the center. Remove from the oven and let it cool to room temperature.
6. While the cheesecake is cooling, make the salted caramel topping by combining the granulated sugar and butter in a heavy-bottomed saucepan over medium-high heat. Stir continuously until the sugar has melted and the mixture turns a deep amber color.
7. Slowly add the heavy cream to the caramel mixture, whisking constantly. Be careful as it will bubble up. Whisk in the salt and continue stirring until the sauce is smooth. Let the caramel cool to room temperature.
8. Once both the cheesecake and caramel topping have cooled to room temperature, pour the caramel over the top of the cheesecake and spread it evenly.
9. Chill in the refrigerator for at least 2 hours, or overnight. Serve and enjoy!