No-Bake Apple Pie Cheesecake with Cinnamon Apples and Caramel
By Liam Carter
Prep
20 min
Cook
250 min
Total
270 min
Servings
8
For information about planning for holidays‚ prepare and refrigerate the pie crust and cheesecake filling the night before assembling․ Also prepare cooked apples ahead of time․ This unbaked apple pie cheesecake recipe features a cheesecake filling and apples with a cinnamon flavor and a graham cracker crust․
The crust is a mixture of graham cracker crumbs‚ melted butter‚ granulated sugar‚ and cinnamon baked for a short period in a 9-inch springform pan․ The cheesecake filling is a mixture of Philadelphia Cream Cheese and thawed lite Cool Whip‚ granulated sugar‚ and cinnamon chilled before serving․ The topping is a mixture of chopped Gala apples‚ melted butter‚ brown sugar‚ cinnamon‚ cornstarch‚ water‚ and vanilla to incorporate apple flavor into the cheesecake without baking․
The crust is baked until golden brown․ The apple filling is baked until bubbly after adding the cornstarch slurry‚ brown sugar‚ and cinnamon to it․ Stir the apples a few times during the first baking and again during the second baking of the apple sauce․ The most common error is baking the cheesecake filling too short a time‚ the cheesecake filling should bake for at least 3 1/2 hours․ Let the apple sauce cool for 5 minutes․
Cut the cooled cheesecake into eight slices to serve with optional vanilla ice cream and homemade caramel sauce․ According to the recipe‚ refrigerated cheesecake will keep for up to five days‚ and caramel sauce will keep for up to two weeks․ Serving the caramel sauce on the side lets you finish planned servings as needed․
Why you'll love this recipe
- The cheesecake can be prepared overnight in advance to reduce the time needed to prepare parts of the dessert compared to other holiday preparations․
- Chilled cheesecake will keep for five days․ Eight slices of cheesecake can be saved for other uses or consumed at future events over several days after the original event․
- The apple topping is cooked and cooled to prevent it from mixing with the cheesecake filling when assembling the cake in advance to create separate layers․
- Optional caramel sauce can be refrigerated for up to two weeks to provide a topping for the dessert when served‚ eliminating the need to prepare caramel sauce at the time the dessert is served․
- Eight servings are made with this recipe․ Eight servings are a suitable number for a party and leftovers․
- Sell caramel and ice cream in small portions rather than across the whole cake to facilitate wrapping and serving stored cheesecakes․
Ingredients
- •2 cups graham crackers (crushed)
- •½ cup unsalted butter (melted)
- •2 tbsp granulated sugar
- •1 tsp ground cinnamon
- •2 pkg Philadelphia Cream Cheese (8 oz. each, softened)
- •3 cups lite Cool Whip (thawed)
- •1 ⅓ cups granulated sugar
- •½ tsp ground cinnamon
- •¼ cup unsalted butter
- •4 apples (peeled, cored, and chopped; Gala apples used)
- •½ cup water
- •2 tsp cornstarch
- •½ cup light brown sugar (packed)
- •2 tsp ground cinnamon
- •½ tsp vanilla extract
- •1 cup granulated sugar (optional, for caramel sauce)
- •6 tbsp unsalted butter (optional, cubed and room temperature, for caramel sauce)
- •½ cup heavy whipping cream (optional, for caramel sauce)
- •2 cups vanilla ice cream (optional)
Instructions
- 1
Preheat the oven to 375 degrees F.
- 2
Combine the crushed graham crackers, melted butter, granulated sugar, and cinnamon in a medium mixing bowl.
- 3
Pour the crumb mixture into a 9-inch springform pan and press it into the bottom and sides.
- 4
Bake for 12 minutes, or until browned.
- 5
Allow the crust to cool.
- 6
Whip the Philadelphia Cream Cheese and Cool Whip in a large mixing bowl on medium speed.
- 7
Add the sugar 1/3 cup at a time until well combined.
- 8
Add the cinnamon and continue mixing on medium speed until combined.
- 9
Pour the filling over the prepared crust in the springform pan.
- 10
Refrigerate for at least 3 1/2 hours to set, or set overnight.
- 11
Melt the butter in a large skillet over medium heat.
- 12
Add the chopped apples and cook for 6 to 8 minutes, stirring often.
- 13
Combine the water and cornstarch in a small bowl, then pour the mixture over the apples.
- 14
Stir in the light brown sugar and cinnamon.
- 15
Bring the apple mixture to a slight boil and stir often for 2 to 3 minutes.
- 16
Stir in the vanilla extract and remove the skillet from the heat.
- 17
Allow the apple topping to cool for 5 minutes.
- 18
Pour the apple topping over the prepared cheesecake.
- 19
For the optional caramel sauce, evenly pour the sugar into a medium saucepan.
- 20
Whisk the sugar over medium heat for 8 to 10 minutes, until it first clumps, then melts and lightly browns.
- 21
Remove the saucepan from the heat and whisk in the butter until melted and well combined.
- 22
Gradually pour in the heavy whipping cream and continue whisking until well combined.
- 23
Allow the caramel sauce to cool for 10 minutes.
- 24
Top each slice of cheesecake with a scoop of vanilla ice cream and drizzle with caramel sauce, if using.
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