Description
Enjoy this No Bake Apple Pie Cheesecake, a perfect dessert for Friendsgiving gatherings. This Apple Pie Cheesecake No Bake recipe is simple to prepare and delivers a delightful combination of creamy and fruity flavors, ideal for Thanksgiving Dessert Ideas.
Ingredients
Scale
- 2 cup Graham Crackers crushed
- ½ cup unsalted butter melted
- 2 tbsp granulated sugar
- 1 tsp ground cinnamon
- 2 pkg. (8 oz. each) Philadelphia Cream Cheese softened
- 3 cups lite Cool Whip thawed
- 1 1/3 cup granulated sugar
- ½ tsp ground cinnamon
- ¼ cup unsalted butter
- 4 apples peeled or cored and chopped (I used Gala apples)
- ½ cup water
- 2 tsp cornstarch
- ½ cup light brown sugar packed
- 2 tsp ground cinnamon
- ½ tsp vanilla extract
- 1 cup granulated sugar
- 6 tbsp unsalted butter cubed room temperature
- ½ cup heavy whipping cream
- 2 cups vanilla ice cream
Instructions
- Warm your oven to 375 degrees F.
- Mix graham cracker crumbs with melted butter, sugar, and cinnamon until combined.
- Press this mixture evenly onto the bottom and sides of a 9-inch springform pan and bake it for 12 minutes until golden. Allow the crust to cool completely.
- Beat cream cheese and Cool Whip together on medium speed until smooth.
- Gradually add sugar, about 1/3 cup at a time, then blend in cinnamon until mixed evenly.
- Pour this filling onto the cooled crust and chill for at least 3 and a half hours or overnight to firm up.
- Melt butter in a skillet over medium heat, then add the chopped apples and cook while stirring frequently for 6 to 8 minutes.
- Stir water mixed with cornstarch into the apples, then mix in brown sugar and cinnamon. Let the mixture boil gently while stirring for 2 to 3 minutes.
- Remove the skillet from heat, stir in vanilla extract, and let the topping cool for 5 minutes.
- Spread the apple topping evenly over the set cheesecake.
- Optionally, make caramel sauce by melting sugar in a saucepan over medium heat while whisking for 8 to 10 minutes until light brown.
- Remove from heat and whisk in butter until smooth.
- Slowly mix in heavy cream while whisking continuously and cool for 10 minutes.
- Serve each slice of cheesecake topped with vanilla ice cream and drizzle with caramel sauce.
Notes
- Refrigerate cheesecake up to 5 days Caramel sauce will keep in refrigerator up to 2 weeks Caramel sauce yields 1 ½ cups
- Prep Time: 20 minutes
- Cook Time: 4 hours, 10 minutes
- Method: Baked
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 40g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 8g + 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 70mg