Caramel Apple Cheesecake Icebox Cake Recipe
Introduction
This Caramel Apple Cheesecake Icebox Cake is a delightful no-bake dessert that combines creamy cheesecake, spiced gingersnap cookies, and warm caramelized apples. Perfect for cozy gatherings, it offers layers of flavor and texture with minimal effort.
Ingredients
- 2 (8-oz.) blocks cream cheese, softened
- 1 cup powdered sugar
- 3 cups heavy cream
- 1 1/2 (16-oz.) boxes gingersnap cookies
- 2 Tbsp. butter
- 1 Tbsp. ground cinnamon
- 2 tsp. granulated sugar
- 2 apples, cored and chopped
- Caramel, for drizzling
Instructions
- Step 1: Make cream cheese whipped cream by beating the cream cheese in a stand mixer fitted with a paddle attachment until smooth. Add powdered sugar and continue beating until fully incorporated and slightly fluffy. Gradually add heavy cream and beat until stiff peaks form.
- Step 2: In a 9-inch springform pan, arrange a layer of gingersnap cookies to cover the bottom completely. Spread a layer of the cream mixture over the cookies using a rubber spatula, covering them fully. Arrange the next layer of gingersnaps on top, overlapping cookies so they don’t sit directly over the ones below. Continue layering cream and cookies until ingredients are used up. Refrigerate the cake overnight.
- Step 3: When ready to serve, melt butter in a medium skillet over medium heat. Add ground cinnamon and granulated sugar, stirring to combine. Add chopped apples and cook, stirring occasionally, until apples are golden and tender, about 10 minutes. Let cool slightly.
- Step 4: Spoon the cooked apples over the chilled cake and drizzle with caramel sauce before serving.
Tips & Variations
- Use tart apples like Granny Smith for a nice balance to the sweetness of the caramel and cream.
- For extra flavor, add a pinch of nutmeg or cloves to the cinnamon sugar while cooking the apples.
- Try swapping gingersnap cookies with graham crackers or cinnamon wafers for a different texture.
Storage
Store the assembled icebox cake covered in the refrigerator for up to 3 days. Keep the caramel drizzle separate until serving to prevent the cake from becoming soggy. Reheat leftover caramelized apples gently on the stove or in the microwave before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this cake ahead of time?
Yes, this icebox cake benefits from sitting overnight, which allows the cookies to soften and flavors to meld perfectly.
Can I use a different type of cookie?
Absolutely! While gingersnaps provide a nice spice, graham crackers or cinnamon wafers also work well to complement the apple and caramel flavors.
PrintCaramel Apple Cheesecake Icebox Cake Recipe
This Caramel Apple Cheesecake Icebox Cake is a no-bake, layered dessert featuring creamy whipped cream cheese, crunchy gingersnap cookies, and tender cinnamon-sugar cooked apples topped with luscious caramel drizzle. Perfect for a make-ahead treat, it combines the flavors of classic cheesecake and warm autumn apples in a simple, elegant presentation.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes plus overnight chilling
- Yield: 12 servings 1x
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Ingredients
Cream Cheese Whipped Cream
- 2 (8-oz.) blocks cream cheese, softened
- 1 cup powdered sugar
- 3 cups heavy cream
Cookie Layers
- 1 1/2 (16-oz.) boxes gingersnap cookies
Cooked Apples
- 2 Tbsp. butter
- 1 Tbsp. ground cinnamon
- 2 tsp. granulated sugar
- 2 apples, cored and chopped
Topping
- Caramel, for drizzling
Instructions
- Make cream cheese whipped cream: In a stand mixer fitted with a paddle attachment, beat the softened cream cheese until completely smooth. Add powdered sugar and continue beating until fully incorporated and slightly fluffy. Gradually add heavy cream and keep beating until stiff peaks form, creating a rich and creamy whipped topping.
- Assemble the cake layers: In a 9-inch springform pan, arrange a layer of gingersnap cookies to cover the entire bottom. Use a rubber spatula to spread an even layer of the cream cheese whipped cream over the cookies to fully cover them. Arrange another layer of gingersnap cookies on top, ensuring cookies overlap but don’t align directly with the previous layer. Continue layering alternating cookies and cream until all ingredients are used up. Cover and refrigerate overnight to set.
- Cook the apples: When ready to serve, heat a medium skillet over medium heat and melt the butter. Stir in cinnamon and granulated sugar until combined. Add the chopped apples, stirring to coat them evenly with the butter mixture. Cook the apples until tender and golden, about 10 minutes. Remove from heat and let cool slightly.
- Finish and serve: Remove the cheesecake from the refrigerator and release it from the springform pan. Spoon the cooked cinnamon apples evenly over the top layer of the cake. Drizzle generously with caramel sauce before serving for a perfect balance of sweet and tangy flavors.
Notes
- Using a stand mixer with a paddle attachment helps achieve a smooth texture for the cream cheese mixture.
- Refrigerate the cake overnight to allow cookies to soften and flavors to meld.
- Gingersnap cookies provide a spicy contrast to the sweet cream and caramel.
- For best results, use tart apples like Granny Smith to balance sweetness.
- Caramel sauce can be store-bought or homemade depending on preference.
- If you prefer a firmer cake, chill for at least 6 hours before serving.
Keywords: Caramel Apple Cheesecake Icebox Cake, no bake cheesecake, gingersnap dessert, caramel apple dessert, fall dessert, layered icebox cake
