Cover the springform pan with plastic wrap and put it in the freezer while you prepare the filling.
No Bake Apple Cheesecake Filling
In a large mixing bowl, beat the cream cheese, light brown sugar, and apple pie spice with an electric hand mixer until light, fluffy, and smooth.
2 bars (8 oz each) full-fat cream cheese,1/3 cup packed light brown sugar,2 teaspoons apple pie spice
Beat in the sour cream and mix until smooth and creamy.
1 cup full-fat sour cream
Gently fold in the chopped apple pie filling and the Cool Whip, with a rubber spatula, and mix gently just until combined. Don’t mix to hard or else the cheesecake filling won’t be as light and fluffy.
3/4 cup apple pie filling,8 ounces Cool Whip
Spread the filling into the springform pan over top the crust and smooth out the top. Cover it well with plastic wrap and place the cheesecake inside the fridge for at least 6 hours, or overnight is best.
Caramel Apple Topping
When ready to serve the cheesecake, prepare the topping by heating the caramel bits and heavy cream in a microwave-safe bowl for about 30 seconds and then stir well until it’s smooth. Continue heating and stirring in 30 second increments as needed until it is melted and smooth.
1 cup caramel bits,2 tablespoons heavy cream
Stir the chopped apple pie filling and pecans into the melted caramel mixture until combined.
1¼ cups apple pie filling,3/4 cup chopped pecans
Remove the cheesecake from the springform pan rim and scoop the topping onto the top of the cheesecake. Spread it into an even layer or leave it mounded in the center – whichever look you prefer. Cut the cheesecake into slices and serve.
Note
Use Room Temperature Ingredients : For best results use room temperature cream cheese and sour cream when making this recipe. I like to set out the cream cheese at least 1 hour before (no longer than 2 hours) using it to ensure it blends smoothly and without lumps. Because this is a no-bake cheesecake recipe, you don’t have to worry as much about overmixing the cheesecake. Be sure to mix the cream cheese until light and fluffy so no lumps remain in the batter. The sour cream is not as big of deal to be at room temperature, but if you remember to, put it out at room temperate about 20 minutes prior to making the recipe.
Caramel : Use caramel bits, unwrapped caramel squares, Werther’s caramels, or your favorite baking caramel for this recipe. You need about 1 cup of caramel (before it’s melted).
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