First, make the apple topping. Add butter to pan over medium-high heat. Then, once the butter is melted melted, add the apples, maple syrup, cinnamon, ground nutmeg, sea salt, and lemon juice and stir to combine. Saute over medium-high heat until softened and browned just slightly (5-7 minutes). Beat in vanilla extract. Remove the bowl from the stand mixer and use a rubber spatula to gently fold the whipped cream into the cream cheese mixture. Scrape this cheesecake batter into the prepared crust using a rubber spatula to evenly smooth it into the pan. Cover the pan with plastic wrap and chill for 4 hours. For the crust: Line a 9-by-13-inch baking dish with parchment paper, allowing for a 2-inch overhang on the sides. Place the cookies in a resealable plastic bag. Add the melted butter, and pulse in the processor a few more times to combine. Pour the crumb mixture into the lined pan, and press firmly to the bottom of the pan. Set aside. With a hand or stand mixer, cream together the cream cheese and powdered sugar and mix until creamy and slightly fluffy. Whip heavy cream until it reaches stiff peaks, then add 1/3 to the cheesecake mixture and combine. Tip: Use a chilled mixing bowl and whisk to whip the cream. We stick the bowl and whisk in the freezer for a few minutes before we start. Gently fold in the rest of the whipped cream until well blended. Step 2: Line a 9x13" baking dish with foil and press the cookie mixture into the bottom of the dish using the bottom of a glass. Refrigerate for 30 minutes. Step 3: In the bowl of a stand mixer beat the heavy cream with the whisk attachment, until stiff peaks form. Change to the paddle attachment and add the blocks of cream cheese, pumpkin Crush graham crackers into a fine crumb. Mix together the melted butter and graham cracker crumbs. Pour graham cracker crust into the bottom of the prepared pan. Spread evenly and press crumbs down as tightly as you can. Place in the fridge for 10 minutes. Otherwise, skip ahead to Step 2. With an electric mixer (I use a simple handheld one), beat together cream cheese and sugar on medium-high until smooth and creamy. Add milk, lemon juice, cornstarch, vanilla extract, and salt. Beat on low speed until combined, then mix on high for 2-3 minutes. .

cheesecake bars recipe no bake