Take a bite of fall with creamy No Bake Caramel Swirl Apple Butter Cheesecake with a homemade graham cracker crust.
When I think of fall, I think of apples and apple butter. And when I think of apples, I also think of caramel, probably because caramel apples are iconic this time of year. However, I hate eating said caramel apples because it hurts my teeth (that’s probably mainly candy apples, but same thing in my mind). That’s why I love to incorporate apples and caramel together in much softer (and more enjoyable) recipes, such as this No Bake Caramel Swirl Apple Butter Cheesecake. The sweet, creamy filling with its caramel swirl and graham cracker crust is heavenly and won’t break a tooth. I know ovens are running full blast now that summer is over, but I chose a no bake cheesecake because it’s easier and faster. I don’t necessarily mean it’ll be ready faster as both still need to chill properly, but you don’t have to wait around for the oven. Plus by not hogging up the oven, you can bake other fall desserts while you (im)patiently wait.
This is my go-to no bake cheesecake recipe. Instead of Cool Whip, you make homemade whipped cream to fold into the cream cheese mixture. Since both will be incorporated together eventually, you don’t have to worry about cleaning the bowl in between. I love it when I have less dishes to wash.
For the caramel, I swirled some homemade caramel sauce, but you can also buy a jar as a time-saving shortcut. If the caramel is thick and hard to swirl, microwave it for about 10 seconds or until it thins out enough to swirl. For the crust I crushed some graham crackers, but given that fall is finally here, you can substitute crushed gingersnap cookies.
Yields 16 squares
- 1 1/2 cups graham cracker crumbs
- 1/4 cup (2 ounces or 4 tablespoons) unsalted butter, melted
- 1/2 cup heavy whipping cream
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1 cup apple butter
- 1 teaspoon vanilla extract
- 1/4 cup caramel sauce ( homemade or store bought)
- In a large bowl, mix together the graham cracker crumbs and melted butter. Press into the bottom of a 9×9 pan. Refrigerate while you prepare the batter.
- In another large mixing bowl (with whisk attachment if using stand mixer), beat the heavy cream until it thickens and stiff peaks form, roughly 3-4 minutes (when you pull the beaters up, peaks will form and not fall over). Transfer to another bowl and keep cold in the refrigerator.
- In the same mixing bowl (no need to clean bowl - switch to paddle if using stand mixer), beat together the cream cheese and sugar until smooth and creamy, about 2-3 minutes. Beat in apple butter and vanilla. Scrape down the bowl.
- Fold the whipped cream into the cream cheese mixture until fully incorporated. Spread the filling into the pan.
- Microwave the caramel until slightly softened, about 10 seconds. Drop by spoonfuls on top of the cheesecake batter then swirl with a knife. Refrigerate for at least 4 hours before serving.
Source: Adapted from Kraft