Cheesecake
Depending on the kind of pie I’m making, sometimes I’ll crush up Oreo cookies mixed with cream cheese, sometimes I’ll crush Butterfingers, sometimes I use chocolate chips or trail mix.
Ingredients
- 2 tablespoons butter melted
- ¼ teaspoon cinnamon
- 1 tablespoon sugar
- 1.5 oz package chocolate chip cookies
- 2 graham crackers
- 1 oz. package scant ⅓ cup plain instant oatmeal
- 4 oz. cream cheese at room temperature
- 5 teaspoons strawberry applesauce divided
Instructions
- Place the chocolate chip cookies and graham crackers in a plastic storage bag and crush into fine crumbs using a meat pounder or rolling pin. Transfer to a medium mixing bowl and add the oats. Lightly mix with a form to combine. Stir in the 2 teaspoons strawberry applesauce with the butter, cinnamon, and sugar until the mixture just holds together. If needed, add a bit of water to moisten, 1 teaspoon at a time.
- Press the crust into the bottom of the bowl until it’s about ½“ thick. Set aside to harden up a bit.
- In a bowl, combine the cream cheese and the remaining 1 tablespoon of strawberry applesauce. The filling should be slightly softened but not runny. Scrape the cream cheese filling on top of the crust. Enjoy immediately as it’s eaten inside San Quentin, or chill for at least an hour to harden, then slice in half and serve.
Notes
- Ben likes to mix chopped pieces of candy and/or cookies into the cream cheese filling to add texture and variety. He encourages you to get creative!
- Instead of pressing the crust into the bottom of a bowl, you can use a 4” to 5” ring mold to create a uniform circular crust. Spread the filling on top of the crust before carefully removing the ring.
Recipe Photos
