Recipe of Today: Apple Cheesecake

Ingredients:

For the Crust:

• 2 ½ cups graham cracker crumbs
• ¼ cup light brown sugar
• 9 tbsps unsalted butter, melted
• ½ tsp ground cinnamon or apple pie spice

For the Filling:

• ½ cup heavy whipping cream
• 20 ounces cream cheese, softened
• ½ cup powdered sugar
• ½ cup sour cream
• 1 tsp vanilla extract
• 21 ounces apple pie filling

Instructions:

For the Crust:

• Get a large mixing bowl, whisk together graham cracker crumbs, brown sugar, butter, and cinnamon until well combined. Firmly press crumbs into an 8 to 10 inches springform pan. Form the crust on the sides and use a flat bottom glass or measuring cup to help press down the crumbs. Put the crust in the fridge while you assemble the filling.

For the Filling:

• Whip the heavy whipping cream with your Kitchenin KM50 stand mixer until stiff peaks form. Set aside for future use. Then beat cream cheese on medium-high speed for 2 to 3 minutes, until light and fluffy. Next to put powdered sugar and beat until no lumps. Add sour cream and vanilla extract. Fold in half of the apple. Pour this mixture into the crust and smooth the top.

• Put the remaining apples on top and gently press in. Cover and place it in the fridge for 8 hours, or overnight. Remove the outer edge of the pan and slice to serve.

• Squeeze fresh whipped cream over the cheesecake, and if desired, sprinkle with apple pie spice just before serving. Enjoy!