Ingredients
Scale
2 cups Graham cracker crumbs
1/4 cup Granulated sugar
1/2 cup Unsalted butter, melted
16 ounces Cream cheese, softened
1 cup Confectioners’ sugar
1/4 cup Milk
1 teaspoon Vanilla extract
1 (8 ounce) container Whipped topping (Cool Whip), thawed
4 medium Apples, peeled, cored, and diced
1/4 cup Brown sugar, packed
1 teaspoon Ground cinnamo
1/4 teaspoon Nutmeg
1 tablespoon Lemon juice
2 tablespoons Unsalted butter
1 cup Caramel sauce (store-bought or homemade)
1/2 cup Chopped pecans or walnuts (optional)
Instructions
- Prepare the Crust: Preheat your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Press this mixture into the bottom of a 9×13-inch baking dish. Bake for 8-10 minutes, then let cool
- Make the Cheesecake Layer: Beat the softened cream cheese until smooth, adding confectioners' sugar, milk, and vanilla extract. Fold in the whipped topping and set aside
- Cook the Apple Layer: In a skillet, melt butter and cook diced apples with brown sugar, cinnamon, nutmeg, and lemon juice for 8-10 minutes until apples soften. Let cool
- Assemble Your Lasagna: Layer half of the cheesecake mixture on the crust, add the cooled apple mixture, followed by the remaining cheesecake mixture, and top with caramel sauce
- Chill and Serve: Refrigerate for at least 4-6 hours or overnight. Drizzle with caramel before serving
Notes
For a gluten-free option, substitute with gluten-free graham crackers. Adjust apples and spices to preference.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free (with substitutions)
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 40g
- Sodium: 280mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 65mg