May 8, 2011

Apple Crisp Cheesecake


So, I was honestly sitting there one day trying to think of what my favorite dessert was. I guess that's what I do when I have extra time on my hands. Exciting, right? On the one hand, I love apple crisp. It's the perfect dessert! It has healthy apples and oats, but is so sweet, warm, and delicious. But on the other hand, I also really love cheesecake. There's really nothing healthy in it, but the cool, creamy sweetness just gets me every time.

Wait a second people. Put your hands together. Why not make apple crisp cheesecake? Genius! And that's where this idea was born. If you follow me on Facebook, you'll know it took me a few times to actually get this right. I've never made a baked cheesecake before! All the cheesecakes I ate growing up were completely refrigerated (like my Aunt Mary Jo's Cherry Cheesecake). So it took me a while to figure out the right ingredients (tofu or no tofu? No tofu.), the right baking temperature and time. But I finally got it! I also made my own crust, so that was a new experiment! It really does feel like you're getting both desserts for the price of one! You've got a layer of apple crisp right on top of your cheesecake. Could it get any better?

Crust Ingredients:
  • 1 cup graham cracker crumbs (I used Nabisco's Original Graham Crackers with no honey)
  • 3/4 cup rolled oats
  • 1/4 cup brown sugar
  • 1/2 cup melted vegan shortening (I used Earth Balance Shortening)

Preheat your oven to 350F.

In a food processor, blend together the graham crackers, rolled oats, and brown sugar until well combined and powdery. After you've melted your shortening, pour it into the crust mixture and process until incorporated. Pour into a pie pan or springform pan and press down firmly and form the crust along the edges of the pan.
 
Cheesecake Ingredients:
  • 2 8oz containers of vegan cream cheese
  • 2 tbsp corn starch
  • 6 tbsp water
  • 1/2 cup brown sugar
  • 1/4 cup white sugar
  • 1/2 tsp cinnamon
  • 1/8 tsp ginger
  • 2 tsp vanilla extract

In a small bowl, whisk together the corn starch and water. In your food processor, blend together the cream cheese, brown sugar, white sugar, cinnamon, ginger, and vanilla - then add your cornstarch/water mixture. Once well combined, pour on top of your graham cracker/oat crust.

Apple Crisp Topping Ingredients:
  • 1/4 cup all purpose flour
  • 1/4 cup rolled oats
  • 1/4 cup brown sugar
  • 1/2 tsp cinnamon
  • 2 tbsp melted shortening or coconut oil
  • 1 medium to large apple, peeled and thinly sliced

Mix together your flour, oats, brown sugar, and cinnamon until well combined. Stir in the melted shortening or oil.

Arrange the thinly sliced apple on top of the cheesecake in a single layer. Top with the Apple Crisp Topping. Bake at 350F for 40-50 minutes. Once it's done cooking, cool for 15 minutes, then refrigerate overnight.

I know a lot of people say a cheesecake is done cooking once you tap the sides and the middle doesn't jiggle. Well I tapped the side of my cheesecake after 50 minutes and the whole thing was jiggling. I took it out anyway and I hope the refrigeration would help set it. I was right because the texture was absolutely perfect! So don't worry if your is still jiggly when you take it out! Just refrigerate it overnight and you'll be fine!

Enjoy and Happy Eating!

24 comments:

  1. This looks AMAZING! Can't wait to try this at home!

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  2. Absolutely stunning! It looks sooooo good!

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  3. that looks super yummy! nice work =)

    Jen

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  4. Looks awesome! Can you please clarify two points?

    Firstly, what size are the tubs of vegan cream cheese? They may come in different quantities here in Australia.

    When you say, whisk the egg replacer till frothy, do you mean to whisk it with an electric beater till thick and frothy like egg-white "snow"?

    Thanks,
    Veroni :-)

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  5. Veroni- The recipe is updated! You need 2 8 oz. containers of cream cheese.

    You could use an electric beater or just a regular whisk. Whatever will get the egg replacer foamy and frothy! It won't be like egg white "snow peaks" though. Just...frothy.

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  6. Thank you Matthew! I'll be making this soon :-p

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  7. Matthew another drool worthy recipe!!! I can't wait to make it!

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  8. This looks great! I agree - apple crisps and cheesecakes are delish - why not marry the two and go all out? I can't wait to try this one - it's perfect for summer.

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  9. Made this two days ago. It was to die for! Everyone LOVED it!!

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  10. YAY! I'm so glad everyone liked it Melissa! This is definitely one of my favorite dessert recipes!

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  11. This cheesecake looks awesome! Love the idea of combining apple crisp with cheesecake...two awesome desserts made even better by combining them! :)

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  12. Thanks Sara!

    Melissa - I hope it makes your Thanksgiving even tastier! Happy Thanksgiving!

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  13. This looks delicious. Would love for you to share this with us over at foodepix.com.

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  14. this looks delcious! could the sugars be replaced with brown rice syrup/ maple syrup and how much do you reccomend using in measurements?
    I cannot have white or brown sugar. I love your recipes.... Tammy

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  15. Thanks Tammy! I haven't tried this recipe using any unrefined sugars. I think the easiest part to use a liquid sweetener with would be the actually cheesecake filling. The crust and topping may be a little bit more difficult. Have you ever tried using Maple Sugar?

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  16. I can't help it but my mouth watered because of those pictures.
    catering new york

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  17. Replies
    1. Hey Shade! I'm going to change the recipe. I've made it with cornstarch + water and it's turned out fine. Instead of using EnerG Eggs use 2 tbsp cornstarch + 6 tbsp water.

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  18. Hey! Love your recipes. I was thinking of making this for T-giving for non-vegans. What is the "whip cream" you have on top?

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    1. Thanks so much Lindsay! The whipped cream I have on top is called Healthy Top from Mimic Creme. Here's the link: http://www.mimiccreme.com/healthy.html

      I also have a really good recipe for whipped coconut milk that I absolutely love! Here's the link to that: http://www.vegan-heartland.com/2011/12/coconut-milk-whipped-cream.html

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