Cinnamon Apple Cheesecake with Churro Crust and Caramel Macchiato Topping

Ingredients:

• 2 cups churro crumbs
• 6 tbsp unsalted butter, melted
• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, room temperature
• 1/2 cup granulated sugar
• 2 large eggs
• 1/2 tsp pure vanilla extract
• 1/2 tsp ground cinnamon
• 2 cups peeled and diced apples
• 1/4 cup all-purpose flour
• 1/2 cup heavy cream, whipped
• 1/2 tsp ground cinnamon
• 1/2 cup caramel sauce
• whipped cream (optional)

Instructions:

1. Preheat oven to 350°F(180°C). Grease a 9-inch springform pan and set aside.
2. In a medium bowl, stir together churro crumbs and melted butter until well combined. Press mixture into the bottom of the prepared pan and bake for 10 minutes. Remove from oven and let cool.
3. In a mixing bowl, beat 16 oz Norman's Kosher Cholov Yisroel Cream Cheese and sugar until smooth and creamy, about 2-3 minutes.
4. Add eggs, one at a time, and mix until fully combined. Mix in vanilla extract and cinnamon.
5. In a separate mixing bowl, toss diced apples with flour and 1/2 tsp cinnamon until evenly coated.
6. Pour cheesecake batter over the cooled crust and arrange the apple mixture on top. Bake for 30-35 minutes or until the edges are lightly golden and the center is set. Remove from oven and let cool.
7. In a mixing bowl, whip 1/2 cup heavy cream until stiff peaks form. Fold in 1/2 tsp cinnamon and set aside.
8. Pour caramel sauce over the top of cooled cheesecake and spread it out evenly. Top with whipped cream, if desired.
9. Refrigerate cheesecake for at least 3 hours before serving.