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! 😉
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
- 1/4 cup caramel topping sauce
- 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.
Amount Per Serving: Calories: 349Total Fat: 19gSaturated Fat: 11gCholesterol: 57mgSodium: 188mgFiber: 1gSugar: 26gProtein: 3g
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