Tis the season for nog!
Fall is officially here. And with the coming of Fall, also comes an abundance of apples and pumpkins. Even though I loathe the impending cold temperatures, I relish the slight chill of autumn weather and the plethora of comfort foods that accompany it. Especially comfort food that include apples–whether it be a nice mug of cider (preferably the adult versions) or a hefty slice of cheesecake with the addictive flavor of apple pie strewn throughout. Apples are a staple in my house come the end of September… and they remain there all the way until December.
I used honeycrisp in this cheesecake only because my default baking apple, the granny smith, is nowhere to be found in any grocery store or market I’ve perused in Philly. Is this a problem in other parts of the world… or are our friendly grocery-teers mocking me and my east coast relocation?
Anyways, even with honeycrisps–which I truly hate to bake with, as they are a superior snacking apple straight to the core–this cheesecake takes apple pie to a whole new level. Or maybe this apple pie takes cheesecake to a whole new level? Whichever it is, be sure to chill this dessert in the fridge for at least 24 hours after baking for maximum enjoyment.
Today is my birthday, (yay!) and to celebrate I decided to use this awesome and simple recipe for my birthday cake (I changed it up a bit). What a great gift to receive- thank you so much, RawFoodNut! I also really wanted to create a new version of my all time favorite- blackberry vegan cheesecake.
Oh man! After tasting this- there is no reason in the world I need to ever bake a cheesecake again. Nope, never. Ever. And a super bonus… it is very healthy! For those of you who have had the pleasure of eating amazing raw desserts- this is a great recipe… and has lots of wiggle room in the ingredients, etc. For those of you who have not experienced raw cheesecake- try this out, and fall in love. <3
I personally am still inching my way into higher-raw eating. This was the first “raw” cheesecake I have ever tasted, let alone made myself- and already I am hooked. I just can’t believe I have never tried one of these before… Happy Birthday to me! And Happy Cake-eating to you!
Cheesecake has always been a weakness of mine. This recipe is called “version 1″ because I guarantee that I will be making many more cheesecakes in the near future. This version is slightly sweeter and wetter than your typical NY style cheesecake. It is more like a “Washington” cheesecake. When I served it to a group of omnivores and vegans, it received rave reviews. Beware: this cheesecake is so easy and delicious, you may need to make it more often than you think. In fact, I am pretty convinced I need to make one again right now.