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!
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.
In a food processor or blender, add in the graham crackers and brown sugar. Process until the graham crackers are finely crushed.
Then pour in the melted butter and pulse a few times. The graham crackers should start to look like wet sand.
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.
Cover with plastic wrap and place in the freezer to set while making the cheesecake filling.
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.
Mix in the sour cream until smooth and creamy.
Gently stir in the 1/2 cup chopped apple pie filling.
Then add the whipped topping and gently stir until combined.
Pour the cheesecake filling into the chilled crust. Spread it out evenly and smooth out the top.
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.
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.
Continue heating and stirring in 15-30 second increments until the caramel is completely melted and smooth.
Stir in the apple pie filling and pecans until combined.
Remove the cheesecake from the springform rim. Spread the apple topping evenly onto the top of the cheesecake.
Cut the cheesecake into slices and serve.
Notes
Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions. Most all answers to your questions can be found there.
You will purchase one can of apple pie filling for this recipe. You will use it all, just in different steps. Just make sure you cut it up into bits. Open the can, stick a sharp knife in and just saw the knife up and down to cut up the apple (see my image above).
You do not have to spray the pan with any non stick spray, there is plenty of butter in the graham cracker crust to keep it from sticking. However, if you really want to do that, it won't hurt anything.
Slice the cheesecake easier by using a sharp knife that you run through hot water and dry before slicing with it.
Use the caramel bits instead of the individual pieces if you can. They're by the chocolate chips in the baking aisle of your grocery store.