No Bake Caramel Apple Cheesecake

No Bake Caramel Apple Cheesecake

from thecountrycook.net
30 min

This No Bake Apple Cheesecake has a homemade graham cracker crust filled with an apple pie flavored cheesecake then drizzled with a gorgeous caramel apple topping!

Ingredients

  • 2 sleeves cinnamon graham crackers ((about 18 sheets))
  • ¼ cup light brown sugar, (packed)
  • ¾ cup (1 ½ sticks) salted butter, melted
  • 2 (8 ounce) packages cream cheese, (softened to room temperature)
  • ⅓ cup light brown sugar, (packed)
  • 2 teaspoons apple or pumpkin pie spice
  • 1 cup sour cream
  • ½ cup apple pie filling, (cut into bite-sized pieces)
  • 8 ounce tub whipped topping, thawed ((Cool Whip))
  • 1 cup Kraft caramel bits
  • 2 Tablespoons heavy cream
  • 1 ¼ cups apple pie filling, (cut into bite-sized pieces)
  • ¾ cup pecans, (chopped)

Directions

  1. 1

    First, cut the apple pieces up first to be used in the recipe. You will use one can of apple pie filling for this entire recipe (it will just be divided between the cheesecake filling and the topping). While waiting for the cheesecake to set. Just cover the remaining apples and put them in the refrigerator until it is time to make the caramel topping.

  2. 2

    In a food processor or blender, add in the graham crackers and brown sugar. Process until the graham crackers are finely crushed.

  3. 3

    Then pour in the melted butter and pulse a few times. The graham crackers should start to look like wet sand.

  4. 4

    Press the graham cracker mixture into the bottom and halfway up the sides of a 9-inch springform pan. I like to take the bottom of a glass or measuring cup and press it down so it gets compacted.

  5. 5

    Cover with plastic wrap and place in the freezer to set while making the cheesecake filling.

  6. 6

    In a large mixing bowl (or in the bowl of a stand mixer) mix the softened cream cheese, light brown sugar, and apple pie spice with an electric hand mixer or stand mixer until thoroughly combined.

  7. 7

    Mix in the sour cream until smooth and creamy.

  8. 8

    Gently stir in the 1/2 cup chopped apple pie filling.

  9. 9

    Then add the whipped topping and gently stir until combined.

  10. 10

    Pour the cheesecake filling into the chilled crust. Spread it out evenly and smooth out the top.

  11. 11

    Cover again with plastic wrap and place in the refrigerator for at least 5 hours or overnight. This is really important to make sure the cheesecake sets up properly.

  12. 12

    When ready to serve the cheesecake, prepare the topping. In a microwave-safe bowl, add the caramel bits and heavy cream. Heat for 30 seconds, then stir.

  13. 13

    Continue heating and stirring in 15-30 second increments until the caramel is completely melted and smooth.

  14. 14

    Stir in the apple pie filling and pecans until combined.

  15. 15

    Remove the cheesecake from the springform rim. Spread the apple topping evenly onto the top of the cheesecake.

  16. 16

    Cut the cheesecake into slices and serve.