Description

This No-Bake Apple Pie Cheesecake is a decadent dessert featuring a graham cracker crust, creamy cinnamon-spiced cheesecake filling, and warm apple pie topping. Finished with an optional drizzle of homemade caramel and a scoop of vanilla ice cream, it’s the ultimate fall treat.

Ingredients

Graham Cracker Crust:

2 cups graham crackers, crushed
½ cup unsalted butter, melted
2 tbsp granulated sugar
1 tsp ground cinnamon

Cheesecake Filling:

2 (8 oz) packages Philadelphia Cream Cheese, softened
3 cups lite Cool Whip, thawed
1 1/3 cups granulated sugar
½ tsp ground cinnamon

Apple Pie Topping:

¼ cup unsalted butter
4 apples, peeled, cored, and chopped (Gala apples recommended)
½ cup water
2 tsp cornstarch
½ cup packed light brown sugar
2 tsp ground cinnamon
½ tsp vanilla extract

Caramel Sauce & Vanilla Ice Cream (Optional):

1 cup granulated sugar
6 tbsp unsalted butter, cubed, room temperature
½ cup heavy whipping cream
2 cups vanilla ice cream

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Instructions

1. Preheat oven to 375°F.

2. In a bowl, combine graham cracker crumbs, melted butter, sugar, and cinnamon. Press into a 9-inch springform pan. Bake for 12 minutes or until browned. Cool completely.

3. In a large mixing bowl, whip cream cheese and Cool Whip on medium speed. Gradually add sugar, 1/3 cup at a time, then cinnamon. Mix until well combined.

4. Pour the cheesecake filling over the cooled crust. Refrigerate for at least 3 ½ hours or overnight to set.

5. In a skillet, melt butter over medium heat. Add chopped apples and cook 6–8 minutes, stirring often.

6. In a small bowl, mix water and cornstarch. Add to apples along with brown sugar and cinnamon. Bring to a slight boil, stirring for 2–3 minutes until thickened.

7. Stir in vanilla extract and remove from heat. Cool for 5 minutes, then pour over the chilled cheesecake.

8. To make caramel sauce, heat sugar in a saucepan over medium heat, whisking until melted and lightly browned (8–10 minutes).

9. Remove from heat and whisk in butter until fully combined. Slowly whisk in heavy cream. Cool for 10 minutes.

10. Serve each cheesecake slice with a scoop of vanilla ice cream and drizzle with caramel sauce if desired.

Notes

Refrigerate cheesecake for up to 5 days.

Caramel sauce can be stored in the refrigerator for up to 2 weeks.

Caramel sauce yields about 1 ½ cups.

For a shortcut, use store-bought caramel and pre-made graham crust.

Make the cheesecake a day ahead for easier serving and best texture.