Holla from North Carolina!
It's funny how vacation isn't really vacation when you have a baby and husband to take care of!
I'm sitting down to write this post for the first time pretty much since we've been here....It's been craaaazy.
But fun. The good kind of crazy.
Last night we made a feast for my sister in law who lives down here...it was her birthday so me and my mom made her whatever she wanted for dinner, and surprised her with 2 fantastical desserts.
It was great...The kitchen here is amazing, I never want to go home. And we have the best view of the beach. AH! Be jealous.
One of those desserts was this Pie I
Apple Pie and cheesecake got married! And I support this marriage 100%. Plus it was Pi day yesterday. How magical is that?
This may be one of my favorite desserts I have made in a loooong time. And it will be yours too. Please please please make this????
Apple Pie Cheesecake
Pre-heat oven to 350.
For the crust:
-I used the Pillsbury refrigerator crusts! (Cheating, I know- but when you have 12 people wanting dessert, you cut corners)
-Apple Pie Filling:
-2 1/2 lbs. Apples, peeled, cored and diced.
-Juice from 1 lemon
-1 Heaping Tbsp. cornstarch
-1/4 cup brown sugar
-2 tsp. cinnamon
-2 Tbsp. maple syrup
In a medium saucepan cook apples and lemon juice until apples are soft (not mushy) on medium heat for about 10 minutes, stirring regularly.
Drain liquid from pan, and add in cornstarch. Stir and cook fro another minute.
Remove from heat, and mix in sugar, cinnamon and syrup.
While the filling is cooking, you can prepare your graham cracker crust:
Graham Cracker Crust:
6 graham crackers
4 -5 Tbsp. Melted Butter
1 heaping Tbsp. brown sugar
Crumble crackers either in a plastic bag with a rolling pin, or in a food processor until fine crumbs.
mix in brown sugar and butter.
In a deep Pie plate, lay out one of your crusts.
Press Graham cracker filling onto bottom of the crust.
Now for your cheesecake filling:
-1 (8oz) block cream cheese
-1/3 cup sugar
-2 1/2 tsp. flour
-2 tsp. vanilla
Beat cream cheese, sugar and flour until smooth.
Add in egg and vanilla, beating until very smooth and creamy!
Pour over prepared Graham cracker crust.
Pour Apple Pie filling over, gently, and place the other pie crust over, trimming the edges to fit- about 10" around.
Cut vents in the top, sprinkle a little brown sugar on top, and bake for 30 minutes!
Let cool completely, and eat it cold from the fridge, PLEASE! Trust me, here!