Apple Crisp Cheesecake

I was recently given two boxes full of apples so I have been making lots of apple related things.  Last night I thought, I wonder how apple crisp and cheesecake would be together,and a recipe was born. ; )

 If you follow my blog you already know what a horrible photographer I am.  This one is especially terrible because it was pretty late and dark when I cut the cake.  Trust me it looked better in person.  : )

I used a ready made graham  cracker crust because I had one on hand but feel free to make your own.

preheat oven to 350f

Cheesecake 

1 package extra firm tofu
2 T corn starch and 6 T lemon juice, combined
3/4 - 1 c brown sugar* 
1-2 t cinnamon *
2 t vanilla

*(start with lower amounts of sugar and cinnamon and then taste test after processing)

Crisp
2 to 3 apples, peeled and thinly sliced ( you want enough to arrange in a single layer all around the top of the cheesecake.) 
1/4 c rolled oats
1/4 c flour
1/4 c brown sugar
3/4 t cinnamon
2 T melted coconut oil (could use earth balance but I love the flavor of coconut oil in my crisps)

Combine all ingredients for cheesecake in a food processor.  Process on high until absolutely smooth, scraping down the sides occasionally.  Now taste it.  Do you prefer more cinnamon or a bit more sugar?  Adjust if necessary.  Pour into prepared graham cracker crust.  Arrange the apple slices all over the top of the filling in a single layer, covering the entire top of the cheesecake.  Mix the remaining crisp ingredients in a small bowl until well combined and then crumble over apples. Bake in preheated oven for 45 to 60 minutes.  The center of mine had a very slight jiggle when I took it out. Allow to cool a bit on a rack and then place in the refrigerator at least 3 hours.  The longer it chills the more time it has to set up and become more delicious.  : )

• 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. -

• 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.