This post is sponsored by Philadelphia® Cream Cheese. I’m pleased to partner with them to bring you this delicious recipe featuring their products. All opinions are mine alone.
This Thanksgiving, I am thankful for this beautiful combination of an apple pie and a cheesecake in one tasty and festive dish! My No-Bake Apple Pie Cheesecake is creamy, and packed full of delicious fall flavors like cinnamon and apple!
Apple season is in full swing and I cannot think of a better treat to serve your guests at Friendsgiving or Thanksgiving this year. If you are planning an outing for apple picking or are planning your Thanksgiving grocery list, be sure to add extra apples for this recipe. I used Gala apples, because I personally enjoy the mild sweetness they bring to recipes. I know others enjoy using more tart apples such as Granny Smith, but it is ultimately up to you.
I don’t even know where to begin when I tell you just how amazing this recipe is. Between the delicious and creamy cheesecake made with Philadelphia Cream Cheese and the flavorful apple topping, you just can’t go wrong! To take this cheesecake to the next level, I have also included an optional recipe for homemade caramel sauce to pair with vanilla ice cream on top of your cheesecake. Insert all the heart eye emojis here!
So, what makes this a no-bake cheesecake?
Typically, cheesecake calls for egg in the recipe and requires baking time. However, this recipe only requires the graham cracker crust to be baked for a short amount of time. You can then fill it with the cheesecake filling and leave it to set in the refrigerator for a few hours while you prepare the rest of your Thanksgiving meal.
Ready to get started?!
- 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, 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
- Preheat oven to 375 degrees F.
- In a medium mixing bowl, combine graham cracker crumbs, butter, sugar and cinnamon.
- Pour crumb mixture into 9-inch springform pan and press into bottom and sides.
- Bake 12 minutes or until browned. Allow to crust to cool.
- In a large mixing bowl, whip Philadelphia Cream Cheese, and Cool Whip on medium speed.
- Add sugar 1/3 cup at a time until well combined. Then add cinnamon and continue to mix on medium until combined.
- Pour filling overtop prepared crust in springform.
- Refrigerate for at least 3 ½ hours to set. (Cheesecake can also set overnight.)
- In a large skillet, melt butter over medium heat.
- Add chopped apples. Cook for 6-8 minutes, stirring often.
- In a small bowl, combine water and cornstarch, then pour over apples.
- Stir in light brown sugar and cinnamon. Apple mixture will come to a slight boil. Stir often for 2-3 minutes.
- Stir in vanilla extract and remove from heat.
- Allow to cool for 5 minutes. Pour over prepared cheesecake.
- In a medium sauce pan, evenly pour sugar. Whisk over medium heat for 8-10 minutes. Sugar will first clump, then melt. Allow sugar to lightly brown.
- Remove from heat then whisk in butter until melted and well combined.
- Gradually pour heavy whipping cream and continue to whisk until well combined.
- Allow to cool for 10 minutes.
- Top slice of cheesecake with scoop of vanilla ice cream, then drizzle caramel sauce over top.
- Serve & Enjoy!
Refrigerate cheesecake up to 5 days
Caramel sauce will keep in refrigerator up to 2 weeks
Caramel sauce yields 1 ½ cups.