Flavorful Fall Cheesecake

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Chilli Pepper & Caramel Base

• 6 oz. gingersnap cookies, crushed
• 4 oz. graham cracker crumbs
• 1/4 cup unsalted butter, melted
• 2 tbsp. caramel sauce
• 1 tsp. chili pepper

Cinnamon & Apple Filling

• 24 oz. Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 1 tsp. vanilla extract
• 4 eggs
• 1 cup apple pie filling, chopped
• 1 tbsp. ground cinnamon

Rose Topping

• 1/2 cup sour cream
• 1/4 cup granulated sugar
• 1 tsp. rose water
• 1/4 tsp. red food coloring

1. Preheat the oven to 350°F. Grease a 9-inch springform pan.
2. Combine the gingersnap cookies, graham cracker crumbs, melted butter, caramel sauce, and chili pepper. Press the mixture into the bottom of the prepared pan.
3. In a large bowl, beat the cream cheese until smooth. Add the sugar and vanilla extract and beat until well combined. Add the eggs one at a time, beating well after each addition.
4. Stir in the apple pie filling and ground cinnamon. Pour the cheesecake mixture into the prepared crust.
5. Bake for 45-50 minutes, or until the edges are lightly golden and the center is almost set.
6. In a small bowl, whisk together the sour cream, sugar, rose water, and food coloring. Spread the mixture over the top of the cheesecake.
7. Return the cheesecake to the oven and bake for an additional 5-10 minutes, or until the topping is set.
8. Remove the cheesecake from the oven and let it cool to room temperature. Chill for at least 4 hours or overnight before serving.