Mama’s made her 1st Cheesecake (hey, we’ve gotta have our own milestones, too, right?)!
I won’t bore you with a lot of jibber jabber about how this recipe is a family secret and Grandma Mae used to make it every year (I don’t even have a Grandma Mae, and I concocted this recipe from a few different ones on Internet). But I will tell you this is the perfect seasonal dessert to bring to *any* gathering or eat all by yourself in one sitting. Either way, it’s divine.
This whole process is super simple and family-friendly for the kitchen, but it does take about 7-10 hours from start to finish. Just a heads up that this miiiiight be the perfect winter break activity to do with your kids ALL DAY LONG. So, preheat your oven to 350 now, so you don’t forget later 😜
1 3/4 cups Graham Cracker Crumbs (about 15 full crackers)
1/3 cup butter, melted
1/4 cup granulated sugar
1/2 teaspoon kosher salt
In a large bowl mix the graham cracker crumbs, butter, granulated sugar, and salt together evenly. Press the mixture into the bottom and up the sides of 9-inch springform pan (or a thin, pre-made pie pan if that’s what you have – it’s what I worked with!)
4 apples (peeled & sliced)
1 tsp vanilla extract
1 tsp cinnamon
1 cup water or apple juice
1 tbsp lemon juice
1 tbsp sea salt
1/3 cup sugar
Mix it all up, and bake at 350 until desired softness and juices have turned into a thicker syrup like consistency.
Cheesy coconut filing:
16 ounces of Cream Cheese, room temperature (I prefer whipped cream cheese for a lighter, fluffier cake)
1/2 cup granulated sugar
1/4 cup coconut milk, room temperature
1 teaspoons vanilla
1.5 eggs, room temperature
Mix cheese and sugar at a medium speed with a flat mixing spoon or mixer attachment. Then lightly beat in the rest of the ingredients.
When the apples are done, bake the crust for 8-10 minutes, or until lightly golden. Set the cooled apples in the bottom of the pie pan, then cover with the cheesecake mixture. Make sure the bottom of the cheesecake pan is tightly sealed, then place it in a larger, deeper pan of hot water (so that the water never actually touches the pie tin, and only surrounds it).
Bake at 350 for 60-70 minutes or until top has become a slight golden color. Take it out and cool it for an hour. After it’s cooled, tightly wrap it and place it in the fridge for anywhere from 6 hours to the whole night to set. Then ENJOY because this is the best cheesecake you’ll ever have 🤤