Creamy Peanut Butter Apple Cheesecake Recipe

Ingredients:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup melted butter
• 1/4 cup sugar
• 1/2 tsp cinnamon
• 2 cups peeled and finely chopped apples
• 2 tbsp apple juice
• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup creamy peanut butter
• 1/2 cup sugar
• 1 tsp vanilla extract
• 3 eggs
• 1 cup heavy cream
• 2 tbsp powdered sugar
• 1/4 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F.
2. In a bowl, mix together graham cracker crumbs, melted butter, sugar, and cinnamon until well combined. Press the mixture firmly onto the bottom of a 9-inch springform pan.
3. In a small saucepan, cook chopped apples and apple juice over medium heat until the apples are soft and most of the liquid has been absorbed. Set aside to cool.
4. In a large bowl, beat softened Norman's Kosher Cholov Yisroel Cream Cheese until smooth. Add peanut butter, sugar, and vanilla extract. Beat until creamy. Add eggs, one at a time, beating well after each addition. Stir in cooled apple mixture.
5. Pour the filling over the crust. Bake for 45-50 minutes or until set. Remove from the oven and let cool completely.
6. When cooled, loosen the edges of the cheesecake with a knife. Remove the sides of the springform pan.
7. In a separate bowl, whip heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Spread whipped cream over the top of the cheesecake.
8. Chill for at least 2 hours or overnight before serving.