Banana Nut, Cinnamon & Apple Cheesecake with Peach & Mango Topping

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Ingredients

• 1 cup graham cracker crumbs
• 1 cup chopped walnuts
• 1/4 cup packed brown sugar
• 1/2 cup unsalted butter, melted
• 2 ripe bananas, mashed
• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 tsp pure vanilla extract
• 1 1/2 tbsp ground cinnamon
• 2 cups diced apples
• 1/4 cup lemon juice
• 1/4 cup corn starch
• 1/2 cup cold water
• 1 cup peeled and diced peaches
• 1 cup peeled and diced mangoes
• 1/4 cup granulated sugar

Instructions

1. Preheat the oven to 350°F. Grease a 9-inch springform pan.
2. In a medium bowl, mix together the graham cracker crumbs, chopped walnuts and brown sugar. Add the melted butter and stir until evenly moistened. Press the mixture into the bottom of the prepared pan and bake for 10 minutes, then remove from the oven and transfer to a wire rack to cool.
3. In a large mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese until creamy. Add the granulated sugar and beat until light and fluffy. Mix in the mashed bananas, eggs, vanilla extract, and ground cinnamon.
4. Peel and thinly slice the apples. In a medium saucepan, combine the sliced apples, lemon juice, corn starch, and cold water. Cook over medium heat, stirring occasionally, until the mixture thickens and the apples are soft. Remove from the heat and let cool for 10 minutes.
5. Preheat the oven to 325°F. Spread half of the cheesecake batter evenly over the crust. Spoon the cooled apple mixture over the cheesecake batter. Pour the remaining cheesecake batter over the apple mixture.
6. Bake the cheesecake for 1 hour and 10 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and let the cheesecake cool inside the oven for 30 minutes. Remove from the oven and transfer to a wire rack to cool completely.
7. In a medium saucepan, combine the diced peaches, diced mangoes, and granulated sugar. Cook over medium heat for 8-10 minutes, stirring occasionally, until the fruits have softened and the mixture has thickened. Let cool to room temperature.
8. Spoon the peach and mango topping over the cooled cheesecake. Chill the cheesecake for at least 2 hours before serving.