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Category: Bars
Prep Time: Cook Time: Total Time:
Crust
2 packages of graham crackers, equal to 1 1/2 cups
6 tablespoons butter, melted
Crumb Topping
2 sticks + 2 tablespoons unsalted butter, cut into 1-inch pieces
1/2 teaspoon cinnamon
1/2 teaspoon salt
1 1/2 cups EACH old fashion oats, flour and brown sugar
2/3 cup white granulated sugar
1/2 - 3/4 cup caramel sauce
Apple No Bake Cheesecake
4 green apples, skin removed, cored and cut into 1 inch pieces
2 tablespoons butter
2 tablespoon brown sugar
1/2 teaspoon cinnamon
3 – 8 ounce cream cheese
1/2 cup white granulated sugar
2 containers Cool Whip
1 1/2 teaspoons vanilla extract
3/4 teaspoon cinnamon
Crust
In a food processor add both packages of graham crackers and process until cookies resemble coarse crumbs. Pour 1 1/2 cups of crumbs into medium mixing bowl, add melted butter and mix together until it starts to stick together. Press into the bottom of 9x13 pan. Set in the fridge until ready to use.
Crumb Topping
Line a large baking sheet with wax paper and set aside. Preheat oven to 350 degrees.
In a medium mixing bowl, add oats, flour, brown sugar, sugar, cinnamon, salt and chilled butter. Cut chilled butter into pieces using your hands or pastry blender, until it resembles coarse crumbs. Spread out over waxed paper on prepared pan. Make sure it is in a single layer. Place in oven and bake until nice golden color. I baked mine for 12-18 minutes. Remove from oven and pour over caramel sauce immediately, set aside to let it cool.
Apple No Bake Cheesecake
In a medium pan, belt butter over medium heat, add brown sugar, 1/2 teaspoon cinnamon and sliced apples. Let the apples cook until tender, about 5-7 minutes. Set aside, or even in the fridge to have the cool quicker. Once cooled, start cheesecake.
Beat cream cheese, sugar and vanilla extract in large bowl until smooth. Stir in Cool Whip until they are well combined. Now stir in apple filling, until the apples are incorporated, do not over mix. Pour over crust and chill until filling is firm. Meanwhile crumbled the topping by breaking into medium pieces, or really any way you would like.
Now add to the crumble on top of cheesecake, and put back in the fridge and chill for another hour or serve immediately.
Note: Cook time is for the crumb topping, the cheesecake is a no-bake.
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Apple Cobbler No Bake Cheesecake with Caramel Crumb Topping
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Category: Bars
Prep Time: Cook Time: Total Time:
Crust
2 packages of graham crackers, equal to 1 1/2 cups
6 tablespoons butter, melted
Crumb Topping
2 sticks + 2 tablespoons unsalted butter, cut into 1-inch pieces
1/2 teaspoon cinnamon
1/2 teaspoon salt
1 1/2 cups EACH old fashion oats, flour and brown sugar
2/3 cup white granulated sugar
1/2 - 3/4 cup caramel sauce
Apple No Bake Cheesecake
4 green apples, skin removed, cored and cut into 1 inch pieces
2 tablespoons butter
2 tablespoon brown sugar
1/2 teaspoon cinnamon
3 – 8 ounce cream cheese
1/2 cup white granulated sugar
2 containers Cool Whip
1 1/2 teaspoons vanilla extract
3/4 teaspoon cinnamon
Crust
In a food processor add both packages of graham crackers and process until cookies resemble coarse crumbs. Pour 1 1/2 cups of crumbs into medium mixing bowl, add melted butter and mix together until it starts to stick together. Press into the bottom of 9x13 pan. Set in the fridge until ready to use.
Crumb Topping
Line a large baking sheet with wax paper and set aside. Preheat oven to 350 degrees.
In a medium mixing bowl, add oats, flour, brown sugar, sugar, cinnamon, salt and chilled butter. Cut chilled butter into pieces using your hands or pastry blender, until it resembles coarse crumbs. Spread out over waxed paper on prepared pan. Make sure it is in a single layer. Place in oven and bake until nice golden color. I baked mine for 12-18 minutes. Remove from oven and pour over caramel sauce immediately, set aside to let it cool.
Apple No Bake Cheesecake
In a medium pan, belt butter over medium heat, add brown sugar, 1/2 teaspoon cinnamon and sliced apples. Let the apples cook until tender, about 5-7 minutes. Set aside, or even in the fridge to have the cool quicker. Once cooled, start cheesecake.
Beat cream cheese, sugar and vanilla extract in large bowl until smooth. Stir in Cool Whip until they are well combined. Now stir in apple filling, until the apples are incorporated, do not over mix. Pour over crust and chill until filling is firm. Meanwhile crumbled the topping by breaking into medium pieces, or really any way you would like.
Now add to the crumble on top of cheesecake, and put back in the fridge and chill for another hour or serve immediately.
Note: Cook time is for the crumb topping, the cheesecake is a no-bake.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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