Caramel Apple Cheesecake
It’s an easy no-bake recipe

David’s grandma had this recipe in her cookbook for a no-bake cheesecake that we wanted to put a spin on for fall. When we first started dating, one of the first desserts we made together was cheesecake with caramel sauce and then topped with nuts. So we’re sharing our latest creation that brings both of these worlds together, and we think it’ll be one that you can enjoy with your family as well as with coworkers, neighbors and friends.

While we used a springform pan for this presentation, if you’re not serving immediately, we recommend using a 9” x 13” baking pan for this recipe. It will help keep the cheesecake together for a few days in the refrigerator. Also feel free to cut back on the confectioners sugar to moderate sweetness.

Ingredients needed for cheesecake arranged on countertop
Ingredients you will need for this recipe
Recipe Serves 12
Ingredients
  • 15 graham crackers
  • 6 T melted butter
  • 1/4 c granulated sugar
  • 4, 8 oz packages cream cheese
  • 1-1/2 c confectioners sugar
  • 1 c plain Greek yogurt
  • 1 t vanilla
  • 1 t lemon juice
  • 1 t cinnamon
  • 8 oz container Cool Whip
  • 2 apples, washed
  • Caramel sauce, at room temperature
  • 1/2 c peanuts, chopped
Tools
  • Food processor
  • Stand mixer
  • Peeler
  • Springform pan
  • Butter knife
Crust includes graham crackers, sugar and butter
Graham crackers, sugar and butter
Blended crust ingredients formed in springform pan
Graham cracker crust
Apples ready for chopping
Apples washed and ready
Diced apples and lemon juice to help prevent browning
Diced apples for batter
How to make it
  1. Add graham crackers, melted butter and granulated sugar to food processor and run on high until crumbs are formed and well mixed. Grease springform pan with butter wrapper. Press crumbs into pan to form crust.
  2. Peel, core and dice apples. Sprinkle with lemon juice.
  3. Cream cheese, powdered sugar and yogurt together in mixer. Add vanilla, cinnamon and apples. Mix on low until blended. Lastly, fold in the Cool Whip just until consistency is uniform. Pour into pan over crust.
  4. Refrigerate overnight or 8 hours.
  5. With cake on the counter, take a butter knife and warm under hot water. Run along the sides of pan before releasing. Pour caramel sauce over and sprinkle with peanuts.
  6. Cut into 12 slices and serve immediately with additional whipped topping if desired.
  7. Enjoy!
Cake refrigerated overnight ready for caramel sauce
Cheesecake refrigerated overnight
Caramel sauce poured over cheesecake
Pour caramel sauce over cheesecake
Sprinkle peanuts over caramel sauce
Sprinkle on chopped peanuts
Cheesecake is ready to cut and serve.
Cut into 12 pieces and serve
About Midwest Husbands

We are an interracial, same-sex married couple, on our journey of building a family, turning our house into a home and capturing our daily adventures.

Learn more about us

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