Chunky Applesauce Cheesecake
This chunky applesauce cheesecake has spiced cheesecake filling, chunky apples, and graham cracker crust. It has all of the flavors of fall.
Servings 8 pieces
Equipment
- springform pan
- parchment paper
- mixer
Ingredients
Crust
- 6 tablespoons butter melted
- 1 1/2 cup graham crackers
- 2 tablespoons sugar
Chunky Applesauce
- 4 Red Apples chopped into chunks
- 1/4 teaspoon salt
- 2 tablespoons butter
- 1 teaspoon vanilla extract
- 1 tablespoon corn starch
- 1 cup apple juice
Cheesecake
- 16 ounces cream cheese, softened
- 1/2 teaspoon cinnamon
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 cup whipped topping
- 1/4 teaspoon nutmeg
Instructions
Chunky Applesauce
- Set up a cutting board next to a pot and cube your apples. Put them into the pot and add salt, vanilla, butter, corn starch, cinnamon, nutmeg, and apple juice.
- Bring to a boil and cook for around 10 minutes.
- Take off the heat and set aside to cool while the crust and cheesecake filling are prepared.
Crust
- For the crust, crush graham crackers and mix with butter and sugar. Pat down into the bottom of a greased springform pan.
Cheesecake
- In a mixing bowl, combine the cheesecake ingredients: cream cheese, sugar, brown sugar, and cool whip. Mix with an electric mixer until all ingredients are combined.
- Once the applesauce has cooled down, add it to the top of the graham cracker crust. On top of that, add the cheesecake mixture.
- Refrigerate for 4-6 hours. Cut & serve. Enjoy!
- Sprinkle with some additional crushed graham crackers on top.
Notes
Tips for making this recipe:
- Make sure to let the applesauce cool before adding to the crust layer of the cheesecake.
- Leave any leftovers on the plate and place it in the refrigerator. Eat within 3 days.