Rosemary & Olive Oil Cheesecake with Cinnamon & Apple Filling and Vanilla Bean Frappuccino Topping

this image was generated using AI technology

Ingredients:

• 1 ½ cups graham cracker crumbs
• ¼ cup granulated sugar
• 1 tablespoon fresh rosemary, finely chopped
• ½ cup olive oil
• 2 containers (16 oz) Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 4 eggs
• 2 Granny Smith apples, peeled and chopped
• 1 tablespoon ground cinnamon
• 1 tablespoon all-purpose flour
• 1 cup heavy cream
• 1 Vanilla Bean Frappuccino, for topping

Directions:

1. Preheat the oven to 325°F. Grease a 9-inch springform pan and set aside.
2. In a large mixing bowl, combine the graham cracker crumbs, sugar, rosemary, and olive oil until fully combined.
3. Add the mixture to the bottom of the greased pan and use a flat bottom glass to press the mixture down so it is even.
4. Bake the crust for 10-12 minutes, or until golden brown. Remove from oven and let cool.
5. In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
6. Add the sugar and vanilla extract and mix until incorporated.
7. Add the eggs one at a time, mixing well between each addition.
8. In a separate bowl, mix together the chopped apples, cinnamon, and flour.
9. Add the apple mixture to the cream cheese mixture and stir until fully incorporated.
10. Pour the filling over the cooled crust and smooth the top with a spatula.
11. Bake the cheesecake for 50-60 minutes, or until the edges are lightly golden and the center is set.
12. Remove from oven and let cool to room temperature.
13. In a large mixing bowl, whip the heavy cream until stiff peaks form.
14. Top the cooled cheesecake with the whipped cream and drizzle with Vanilla Bean Frappuccino.
15. Refrigerate the cheesecake for at least 2 hours before serving.