Cinnamon Apple Shortbread Cheesecake with Peanut Butter Cup Topping

Shortbread Base

• 1 1/2 cups all-purpose flour
• 1/2 cup unsalted butter, softened
• 1/3 cup granulated sugar

Cinnamon & Apple Filling

• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup granulated sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• 1 apple, peeled and diced

Peanut Butter Cup Topping

• 1/2 cup smooth peanut butter
• 6 oz semisweet chocolate chips
• 1/4 cup heavy cream

Instructions:

1. Make the shortbread base: Preheat your oven to 350°F. In a bowl, combine the flour, butter, and sugar. Mix until a dough forms. Press the dough into the bottom of a 9-inch springform pan. Bake for 12-15 minutes, or until it just begins to turn golden brown. Remove from the oven and set aside.
2. Make the cinnamon & apple filling: In a large bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese and sugar with an electric mixer until light and creamy. Beat in the eggs one at a time, followed by the vanilla extract and cinnamon. Fold in the diced apple. Pour the mixture over the shortbread base and spread it out evenly.
3. Bake the cheesecake: Return the pan to the oven and bake for 30-35 minutes, or until set. Remove from the oven and let cool completely.
4. Make the peanut butter cup topping: In a microwave-safe bowl, melt the peanut butter and chocolate chips together in 30-second increments, stirring in between, until fully melted and smooth. Stir in the heavy cream until fully combined.
5. Add the topping: Once the cheesecake has cooled, pour the peanut butter cup mixture over the top of the cheesecake and spread it out evenly. Refrigerate for at least 30 minutes, or until set.
6. Serve: Remove the sides of the springform pan and slice the cheesecake into pieces. Serve and enjoy!