Cinnamon Apple Cheesecake with Bourbon Butterscotch Topping

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Cornbread Base

• 1 1/2 cups cornbread crumbs
• 1/4 cup unsalted butter, melted
• 1/4 cup granulated sugar
• 1/2 tsp cinnamon

Cinnamon & Apple Filling

• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese
• 1/2 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 2 tsp ground cinnamon
• 2 cups diced apples

Bourbon & Butterscotch Topping

• 1/2 cup heavy cream
• 1/4 cup unsalted butter
• 1/2 cup dark brown sugar
• 1/4 cup bourbon
• 1 tsp vanilla extract

Instructions

1. Preheat oven to 350°F.
2. Mix together cornbread crumbs, melted butter, sugar, and cinnamon. Press the mixture firmly into the bottom of a 9-inch springform pan.
3. Bake the crust for 12-15 minutes, or until lightly browned. Allow to cool completely before filling.
4. In a large bowl, beat the cream cheese until smooth.
5. Add the sugar, eggs, vanilla extract, and cinnamon, and beat until well combined.
6. Fold in the diced apples and pour the mixture into the cooled cornbread crust.
7. Bake the cheesecake for 35-40 minutes, or until the edges are golden brown and the center is just set.
8. While the cheesecake bakes, make the topping. In a small saucepan, melt the butter and brown sugar together over medium heat. Stir in the heavy cream, bourbon, and vanilla extract, then cook for 5-7 minutes or until thickened slightly.
9. Once the cheesecake has finished baking, cool it in the refrigerator for at least 4 hours.
10. Pour the bourbon-butterscotch topping over the cheesecake and serve.