Heavenly Harvest Cheesecake

Ingredients

Apple Pie Base

• 1 9-inch graham cracker pie crust
• 2 cups peeled and thinly sliced apples (Granny Smith preferred)
• 1/4 cup granulated sugar
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 tbsp lemon juice

Peanut Butter Cup Filling

• 24 oz (3 containers) Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup creamy peanut butter
• 1 cup granulated sugar
• 3 large eggs
• 1 tsp vanilla extract

Peach & Mango Topping

• 1 cup diced peaches (fresh or canned, drained)
• 1 cup diced mango
• 1/4 cup granulated sugar
• 1 tbsp lemon juice
• 1 tsp cornstarch (optional, for thickening)

Instructions

Apple Pie Base

1. Preheat the oven to 350°F (175°C).
2. In a bowl, combine the sliced apples, sugar, cinnamon, nutmeg, and lemon juice. Mix well.
3. Spread the apple mixture evenly over the bottom of the graham cracker crust.
4. Bake in the preheated oven for 10-15 minutes, until the apples are slightly softened. Remove from the oven and set aside.

Peanut Butter Cup Filling

1. In a large mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese and peanut butter together until smooth and creamy.
2. Add the granulated sugar and beat until well combined.
3. Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next.
4. Mix in the vanilla extract until combined.
5. Pour the filling mixture over the apple pie base in the crust, spreading evenly.

Baking the Cheesecake

1. Preheat the oven to 325°F (163°C).
2. Bake the cheesecake for 50-60 minutes, or until the center is set and only slightly jiggles when the pan is gently shaken.
3. After baking, turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for about 1 hour.
4. Remove the cheesecake from the oven and let it cool completely at room temperature before refrigerating for at least 4 hours, or overnight.

Peach & Mango Topping

1. In a medium saucepan, combine the diced peaches, diced mango, granulated sugar, and lemon juice.
2. Cook over medium heat, stirring occasionally, until the fruit has softened and the mixture has thickened slightly (about 10-15 minutes). If the mixture is too thin, you can add 1 tsp of cornstarch mixed with 2 tsp of water to thicken it.
3. Allow the fruit mixture to cool to room temperature before spooning it over the chilled cheesecake.

Serving

1. Once the cheesecake has chilled and set, spoon the peach & mango topping over the top.
2. Slice and serve cold. Enjoy your Heavenly Harvest Cheesecake!