Caramel Apple Cheesecake Icebox Cake Recipe
Introduction
This Caramel Apple Cheesecake Icebox Cake combines creamy cheesecake, spiced gingersnap cookies, and tender cinnamon apples for a no-bake dessert that’s perfect for any season. With layers of luscious whipped cream and a sticky-sweet caramel finish, it’s a crowd-pleaser that’s easy to assemble and chill overnight.
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 softened cream cheese in a stand mixer with a paddle attachment until completely smooth. Add powdered sugar and beat until fully incorporated and slightly fluffy. Pour in the heavy cream and continue beating until stiff peaks form.
- Step 2: In a 9-inch springform pan, arrange a layer of gingersnap cookies to cover the entire bottom. Use a rubber spatula to spread enough cream mixture to fully cover the cookies. Add the next layer of cookies, overlapping them rather than placing them directly on top of the previous layer. Repeat layering cream and cookies until you use all of both, then refrigerate overnight.
- Step 3: When ready to serve, prepare the apples by melting butter in a medium skillet over medium heat. Stir in the cinnamon and sugar, then add the chopped apples, coating them in the butter mixture. Cook until the apples are golden and tender, about 10 minutes. Let them cool slightly before topping the cake.
- Step 4: Drizzle caramel over the cake before serving for a sweet finishing touch.
Tips & Variations
- Use tart apples like Granny Smith for a nice contrast to the sweetness of the caramel and cream cheese.
- For extra crunch, sprinkle chopped nuts between the layers or on top.
- Substitute gingersnaps with graham crackers for a milder spice flavor.
- Let the cake chill for at least 8 hours or overnight to allow flavors to meld perfectly.
Storage
Store the cheesecake in an airtight container or cover the springform pan tightly with plastic wrap. Refrigerate for up to 3 days for best freshness. When ready to serve again, drizzle with fresh caramel and add warmed apples if desired. This cake is best enjoyed chilled and should not be frozen, as the texture may become watery upon thawing.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this cake without a stand mixer?
Yes, you can use a hand mixer to beat the cream cheese and heavy cream, but be sure to beat thoroughly until you achieve stiff peaks.
Can I prepare this dessert in advance?
Absolutely. This icebox cake benefits from resting overnight in the refrigerator, which allows the cookies to soften and the flavors to develop fully.
Print
Caramel Apple Cheesecake Icebox Cake Recipe
- Total Time: 10 hours 30 minutes
- Yield: 8 servings 1x
Description
This Caramel Apple Cheesecake Icebox Cake is a delightful no-bake dessert featuring layers of gingersnap cookies and creamy cinnamon-spiced cream cheese whipped cream. Topped with tender sautéed apples and a luscious caramel drizzle, it combines the festive flavors of fall into a rich and creamy icebox cake that’s perfect for any occasion.
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
Caramel Apple Topping
- 2 Tbsp. butter
- 1 Tbsp. ground cinnamon
- 2 tsp. granulated sugar
- 2 apples, cored and chopped
- Caramel sauce, 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. Gradually add powdered sugar and continue beating until fully incorporated and slightly fluffy. Then add the heavy cream and beat until stiff peaks form, creating a smooth and creamy mixture.
- Layer the icebox cake: In a 9-inch springform pan, arrange a single layer of gingersnap cookies to completely cover the bottom. Using a rubber spatula, spread a layer of the cream cheese whipped cream evenly over the cookies. Add the next layer of cookies on top, overlapping them so they’re not placed directly over the previous cookies. Repeat layering cream and cookies until you run out of ingredients, finishing with a cream layer. Refrigerate the assembled cake overnight to allow flavors to meld and cookies to soften.
- Prepare the caramel apples: When ready to serve, melt butter in a medium skillet over medium heat. Stir in ground cinnamon and granulated sugar until combined. Add the chopped apples, coating them well in the butter mixture. Cook for about 10 minutes, stirring occasionally, until the apples are golden and tender. Remove from heat and let cool slightly.
- Assemble and serve: Spoon the sautéed caramel apples over the chilled cheesecake icebox cake. Drizzle generously with caramel sauce right before serving for a rich, sweet finish.
Notes
- Make sure the cream cheese is fully softened to ensure a smooth whipped cream mixture.
- Using a springform pan helps with easy removal and clean slicing of the cake.
- Refrigerate the cake overnight or at least 6 hours to allow the cookies to soften and flavors to meld perfectly.
- For best flavor, use crisp baking apples like Honeycrisp or Granny Smith for the caramel topping.
- Store any leftovers covered in the refrigerator, and consume within 3 days for best freshness.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Keywords: caramel apple, cheesecake, icebox cake, no bake dessert, gingersnap cookies, autumn dessert
