Description
This No-Bake Apple Pie Cheesecake combines the rich, creamy texture of cheesecake with the sweet and spiced flavors of a classic apple pie. It’s easy to prepare, making it perfect for Thanksgiving, Friendsgiving, or any festive gathering. The cheesecake requires no baking, only a brief time in the fridge to set, while the apple topping and optional caramel sauce add the finishing touches.
Ingredients
Scale
- 2 cups Graham crackers, crushed
- ½ cup unsalted butter, melted
- 2 tbsp granulated sugar
- 1 tsp ground cinnamon
- 2 packages (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, cored, and chopped (Gala preferred)
- ½ cup water
- 2 tsp cornstarch
- ½ cup light brown sugar, packed
- 2 tsp ground cinnamon
- ½ tsp vanilla extract
- 1 cup granulated sugar (for caramel sauce)
- 6 tbsp unsalted butter, cubed
- ½ cup heavy whipping cream
- 2 cups vanilla ice cream (optional, for serving)
Instructions
- Preheat the oven to 375°F (190°C).
- For the crust, combine graham cracker crumbs, melted butter, sugar, and cinnamon in a medium mixing bowl. Stir until the mixture resembles wet sand.
- Press the graham cracker mixture into the bottom and sides of a 9-inch springform pan. Bake for 12 minutes or until golden brown. Let the crust cool completely.
- For the cheesecake filling, beat the Philadelphia Cream Cheese and Cool Whip together in a large mixing bowl until smooth. Gradually add sugar, mixing until well combined. Stir in cinnamon.
- Pour the cheesecake filling over the cooled graham cracker crust and smooth it into an even layer.
- Refrigerate the cheesecake for at least 3 ½ hours or overnight to allow the filling to set.
- For the apple topping, melt butter in a large skillet over medium heat. Add the chopped apples and cook for 6-8 minutes, stirring frequently.
- In a small bowl, combine water and cornstarch, then pour it over the apples in the skillet. Stir in brown sugar, cinnamon, and vanilla extract. Let the mixture simmer for 2-3 minutes until thickened. Remove from heat and let it cool for 5 minutes.
- Once the cheesecake has set, pour the cooled apple topping over the cheesecake and spread it evenly.
- If making caramel sauce, melt the sugar over medium heat for 8-10 minutes until it turns golden brown. Remove from heat and whisk in butter and heavy whipping cream until smooth. Let the sauce cool slightly before drizzling over the cheesecake.
- Slice the cheesecake and top with a scoop of vanilla ice cream and a drizzle of homemade caramel sauce. Serve and enjoy!
Notes
- To make the crust extra crispy, press the graham cracker mixture firmly into the pan before baking.
- Refrigerate the cheesecake for at least 3 ½ hours, but overnight is ideal for a firmer texture.
- If you prefer a gluten-free version, use gluten-free graham crackers for the crust.
- The cheesecake can be stored in the fridge for up to 5 days.
- Caramel sauce can be made ahead and stored in the fridge for up to 2 weeks.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 35g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg