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Apple Crisp No-Bake Cheesecake

Apple Crisp No-Bake Cheesecake
 
Yield:
48 servings or 4 (9-inch) cheesecakes, 12 servings each

Ingredients

Ingredients Weights Measures
Crust
graham cracker crumbs 1 lb. 1 qt.
sugar 5-1/2 oz. 3/4 cup
unsalted butter, melted 6 oz. 3/4 cup
Filling
milk 96 fl oz 3 qt.
JELL-O Brand Cheesecake Filling Mix 4 lb. 2-1/2 qt.
ground cinnamon - 1 Tbsp.
Canned or frozen sliced apples, well drained 3 lb. + 6 oz. 2 qt.
Streusel Topping
vanilla wafers, chopped 12 oz. 1 qt.
unsalted butter, melted 6 oz. 3/4 cup
ground cinnamon - 1 tsp.
caramel ice cream topping 11 oz. 1 cup

Directions

CRUST:
MIX graham crumbs, sugar and butter until well blended. Press onto bottoms of 4 (9-inch) springform pans (or onto bottom of 1 springform pan for trial recipe), using about 1 cup of the crumb mixture for each crust.

FILLING:
POUR milk into large bowl of mixer fitted with wire whip attachment. Add cheesecake mix and cinnamon. Beat 30 sec. or just until cheesecake mix is moistened. Scrape bowl. Beat on medium speed 2 min. (Do not overbeat.) Gently stir in apples. Spoon evenly over crusts. Refrigerate 2 hours.

STREUSEL Topping: Combine chopped wafers, butter and cinnamon. Sprinkle evenly over cheesecakes, using about 1 cup of the crumb mixture for each cheesecake. Drizzle with caramel topping.

Kraft Kitchens Tips

Special Extra
Drizzle each dessert plate with an additional 1 Tbsp. caramel ice cream topping before topping with cheesecake slice.
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