Caramel Apple No Bake Cheesecake

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PREP TIME: 60 MIN

BAKE TIME: 0 MIN

TOTAL TIME: 60 MIN

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During apple season I want to put apples on everything and this easy and delicious treat will make a Fall day feel magical.

Ingredients

The Crust

• 1 Cup Cracker Graham Crumbs
• 2/3 Cup Oatmeal Cookies Crumbs
• 6 Tbsp Unsalted Melted Butter
• 2 Tbsp Brown Sugar

The Mousse

• 6oz Room Temp Cream Cheese
• 1 1/4 Cups Heavy Whipping Cream
• 1/3 Cup + 1 Tbsp Sugar
• 1 Tsp Vanilla

Apple Filling

• 3 Medium Honey Crisp Apples
• 1/2 Cup Sugar
• 1/3 Cup Water
• 1/4 Cup Brown Sugar
• 2 Tsp Cinnamon
• 1/8 Tsp All Spice
• 1 Tbsp Fresh Squeezed Orange Juice
• 2 Tbsp Water(Separate Step)
• 2 Tsp Cornstarch
• 1/8 Tsp Vanilla
Caramel Recipe is on website or use store bought. Also use Tru Whip for the whipped cream.

Instructions

1. Prepare 9' Tart pan with non stick spray.
2. In a bowl combine the cookie crumbs and sugar give it a good mix. Add melted butter and combine. The mixture will be a little wet and crumbly. Spread evenly around tart pan and press it down and to the sides until its firm and smooth.
3. Place the tart pan on top of a cookie sheet or large plate to hold in place and refrigerate while you make your filling.
4. In a stand mixer with a whisk attachment place the cream cheese, heavy whipping cream, sugar and vanilla and beat on low speed until it begins to mix. Once the mixture begins to thicken bring speed up to Med-High and continue to whisk until it is fluffy. Do not over mix.
5. Spread the cheesecake filling evenly around the crust.
6. Allow cheesecake to set for 1-2 hours.
7. Make the apple filling while your cheesecake sets since the filling needs to cool.
8. Peel, core and dice apples into bite size pieces. Place apples into a large sauté pan. Add 1/3 cup water, sugars, spices, orange juice and vanilla. Mix ingredients together until combined well.
9. Cook apples over medium heat. Once the mixture begins to boil set a timer for 15 minutes.
10. Make sure your 2 tbsp of water are room temp add cornstarch and mix until there are no lumps.
11. As soon as your 15 min timer goes off add the cornstarch water to the mixture. Mix until combined and cook for only 3 more minutes no longer then that or the mixture will become too thick.
12. Place apples on a heat proof bowl and allow to cool completely.
13. Once the apple filling has cooled spread evenly over the center of the cheesecake leaving some space for the whipped cream edges.
14. I use Tru Whip its delicious and saves time!
15. Using a piping bag with a 1M tip or a zip log bag pipe the outer edges of the cheesecake to your liking with whipped cream.
16. Drizzle caramel sauce on top and enjoy!

TIPS

1. The cream cheese should only be allowed to room temp for about 30-45 mins depending on the temp of your home. It should be soft but still have a cool temperature. It is important to allow to soften if not it will not mix well and you will have an unpleasant lumpy mixture.
2. The caramel apples must be placed in a heat safe bowl they come out extremely hot from the pan and can shatter or melt glass or plastic bowls that are not heat proof use caution.
3. It takes about 1-2 minutes for the mixture to get to its desired consistency. If you over beat it can get a buttery like texture. It needs to be smooth and have medium peaks.
4. Cheesecake can be stored for 2-3 days for the apples to stay fresh keep covered.
5. Cheesecake can be made even a couple days in advanced and the filling the day youre enjoying if you want to break down the steps and get ahead.
6. Share your pics with me on social media! #sweetmelibakery