No Bake Apple Cheesecake
Sept 12, 2021 23:45:51 GMT -5
Post by Shoshanna on Sept 12, 2021 23:45:51 GMT -5
No Bake Apple Cheesecake
Prep Time20 minutes
Chill Time8 hours
Servings12
Ingredients
For the crust:
2 ½ cups graham cracker crumbs
¼ cup light brown sugar packed
9 tablespoons unsalted butter melted
½ teaspoon ground cinnamon or apple pie spice
For the filling:
½ cup heavy whipping cream
20 ounces cream cheese softened
½ cup powdered sugar
½ cup sour cream
1 tsp vanilla extract
21 ounces apple pie filling or homemade apple pie filling
Instructions
For the crust:
In a large bowl stir together the graham cracker crumbs, brown sugar, butter, and cinnamon until fully combined. Firmly press the crumbs into an 8 to 10-inch springform pan. I like to form the crust along the sides as well, use a flat bottomed glass or measuring cup to help press down the crumbs. Place this in the freezer while you assemble the filling.
2 ½ cups graham cracker crumbs, ¼ cup light brown sugar, 9 tablespoons unsalted butter, ½ teaspoon ground cinnamon
For the filling:
Beat heavy whipping cream until stiff peaks form. Set aside.
Beat cream cheese for 2 to 3 minutes on medium-high speed until light and fluffy.
Beat in powdered sugar until no lumps remain.
Beat in sour cream and vanilla extract.
Fold in half of the apples. Pour this mixture into the crust, smooth out the top.
Add the remaining apples on top and gently press them in. Cover and place in the fridge for 8 hours, or overnight. Remove the outer rim of the pan, slice and serve.
Pipe fresh whipped cream onto the top of the cheesecake and sprinkle with apple pie spice just before serving if desired!
link
Prep Time20 minutes
Chill Time8 hours
Servings12
Ingredients
For the crust:
2 ½ cups graham cracker crumbs
¼ cup light brown sugar packed
9 tablespoons unsalted butter melted
½ teaspoon ground cinnamon or apple pie spice
For the filling:
½ cup heavy whipping cream
20 ounces cream cheese softened
½ cup powdered sugar
½ cup sour cream
1 tsp vanilla extract
21 ounces apple pie filling or homemade apple pie filling
Instructions
For the crust:
In a large bowl stir together the graham cracker crumbs, brown sugar, butter, and cinnamon until fully combined. Firmly press the crumbs into an 8 to 10-inch springform pan. I like to form the crust along the sides as well, use a flat bottomed glass or measuring cup to help press down the crumbs. Place this in the freezer while you assemble the filling.
2 ½ cups graham cracker crumbs, ¼ cup light brown sugar, 9 tablespoons unsalted butter, ½ teaspoon ground cinnamon
For the filling:
Beat heavy whipping cream until stiff peaks form. Set aside.
Beat cream cheese for 2 to 3 minutes on medium-high speed until light and fluffy.
Beat in powdered sugar until no lumps remain.
Beat in sour cream and vanilla extract.
Fold in half of the apples. Pour this mixture into the crust, smooth out the top.
Add the remaining apples on top and gently press them in. Cover and place in the fridge for 8 hours, or overnight. Remove the outer rim of the pan, slice and serve.
Pipe fresh whipped cream onto the top of the cheesecake and sprinkle with apple pie spice just before serving if desired!
link