Description
Creamy no-bake apple pie cheesecake blends classic dessert flavors in a luscious chilled treat. Crisp graham cracker crust and spiced apple topping complete this irresistible dessert experience you’ll want to savor slowly.
Ingredients
Scale
- 2 packages (8 oz) Philadelphia cream cheese (softened)
- 3 cups lite Cool Whip (thawed)
- 2 cups graham crackers (finely crushed)
- 4 Gala apples (peeled, cored, and chopped)
- 1 1/3 cups granulated sugar
- 1/2 cup unsalted butter (melted)
- 1/2 cup light brown sugar (packed)
- 1/2 cup water
- 1/2 cup heavy whipping cream
- 1 cup granulated sugar
- 2 tbsps granulated sugar
- 6 tbsps unsalted butter (cubed, at room temperature)
- 1/4 cup unsalted butter
- 2 cups vanilla ice cream
- 2 tsp ground cinnamon
- 2 tsp cornstarch
- 2 tsp ground cinnamon
- 1/2 tsp ground cinnamon
- 1/2 tsp vanilla extract
- 1 tsp ground cinnamon
Instructions
- Craft a buttery graham cracker foundation by mixing crushed crackers, melted butter, sugar, and cinnamon in a medium bowl.
- Press the crumb mixture evenly into a 9-inch springform pan, ensuring a uniform base and sides.
- Bake the crust at 375°F for 12 minutes until golden brown, then allow complete cooling.
- Whip softened cream cheese and Cool Whip at medium speed, gradually incorporating sugar and cinnamon.
- Spread the creamy filling smoothly over the prepared crust.
- Refrigerate the cheesecake for a minimum of 3½ hours or overnight to achieve perfect set.
- Prepare apple topping by melting butter in a large skillet over medium heat.
- Sauté chopped apples for 6-8 minutes, stirring frequently until slightly softened.
- Create a thickening agent by blending water and cornstarch, then pour over the cooking apples.
- Introduce brown sugar and cinnamon to the skillet, stirring until the mixture slightly boils and thickens.
- Remove apple mixture from heat, stir in vanilla extract, and let cool for 5 minutes.
- Craft caramel sauce by melting granulated sugar in a saucepan over medium heat for 8-10 minutes, watching it transform from clumpy to liquid and lightly brown.
- Whisk cubed butter into the melted sugar until fully integrated.
- Slowly incorporate heavy whipping cream, continuously whisking to create a smooth caramel sauce.
- Allow caramel to cool for 10 minutes before drizzling over the chilled cheesecake.
- Serve each slice accompanied by vanilla ice cream and a generous caramel sauce drizzle.
Notes
- Make crust extra crispy by toasting graham cracker crumbs in the oven before mixing with butter, enhancing the texture and nutty flavor.
- Prevent cheesecake from cracking by ensuring cream cheese is at room temperature and avoiding overbeating the mixture.
- Create dairy-free version by substituting cream cheese with coconut cream and using plant-based whipped topping for a vegan alternative.
- Control apple mixture’s consistency by adjusting cornstarch amount – less for a runnier topping, more for a thicker caramelized result.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 296 kcal
- Sugar: 23 g
- Sodium: 131 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.2 g
- Carbohydrates: 29 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 45 mg