Name: No-Bake Caramel Apple Cheesecake
Prep time: 2019-03-21T00:15:00+00:00
Total time: 2019-03-21T00:15:00+00:00
Yield: 18-24
Ingredients: 1 1/2 cups of finely ground graham crackers (about 12 crackers); 1/3 cup sugar; 6 tbsp. butter, melted; 2 cans (21 oz. each) apple pie filling, chopped into smaller pieces; 2 pkg. (8 oz. each) cream cheese, softened; 2/3 cup sugar; 1 tub (16 oz.) whipped topping, thawed; 1/4 cup caramel topping sauce

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This No-Bake Caramel Apple Cheesecake is perfect for fall! Easy to make and great for potlucks!

The weather has finally cooled down a bit here in Phoenix …. and by cooled down, I mean it’s not in the triple digits! We’re still reaching temps in the 80’s for highs and it’s kind of funny to hear my kids tell me that it’s cool outside! When the weather is still blazing hot like it has been, it’s kind of hard to get into the fall season – but I feel like we’re just now getting our turn to enjoy it!

Although this is a no-bake recipe, it’s still perfect for fall! When I was younger I loved getting caramel apples – and I didn’t mind how messy they are. Now that I’m older, I love finding and enjoying those flavors in less messy ways! 😉

No-Bake Caramel Apple Cheesecake

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Prep Time 15 mins Cook Time Serves 18-24 adjust servings

This No-Bake Caramel Apple Cheesecake is perfect for fall! Easy to make and great for potlucks!

Ingredients

For the crust

1 1/2 cups of finely ground graham crackers (about 12 crackers)
1/3 cup sugar
6 tbsp. butter, melted

For the cheesecake

2 cans (21 oz. each) apple pie filling, chopped into smaller pieces
2 pkg. (8 oz. each) cream cheese, softened
2/3 cup sugar
1 tub (16 oz.) whipped topping, thawed

Topping

1/4 cup caramel topping sauce

Instructions

In a medium bowl, combine the graham crackers, sugar and melted butter. Press the mixture into a 9x13-in. baking dish. Chill the crust while preparing the cheesecake layer.
Beat apples, cream cheese and sugar in a large bowl until smooth. Gently stir in the whipped topping. Spread over the prepared crust. Refrigerate 4 hours or until set.
Spoon caramel topping sauce evenly over the top of the cheesecake or spoon it on individual portions. Store any leftovers in the refrigerator.

by Jamie Sherman

Nutrition Facts
Serving Size
Amount Per Serving	As Served
Calories 349kcal Calories from fat 173
% Daily Value
Total Fat 19g	29%
Saturated Fat 11g	55%
Transfat 0g
Cholesterol 57mg	19%
Sodium 188mg	8%
Carbohydrate 43g	14%
Dietary Fiber 1g	4%
Sugars 26g
Protein 3g

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

	Calories	2000
Total Fat	Less than	65g
Sat Fat	Less than	25g
Cholesterol	Less than	300mg
Sodium	Less than	2,400mg
Total Carbohydrate		300g
Dietary Fiber		25g

All images and text ©Jamie Sherman for © Love Bakes Good Cakes. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

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