Apple Cheesecake Elegante
No-bake cheesecake with graham cracker walnut crust, applesauce-swirled filling, and warm spiced apple topping. Mix filling uses box convenience with fresh flavor from lemon and homemade sauce.
YIELD
8 servingsPREP
90 minCOOK
30 minREADY
120 minThis cheesecake takes a shortcut with a boxed cheesecake mix, then elevates it with fresh touches. Applesauce and grated lemon rind fold into the filling for brightness, while ground walnuts add richness to the graham cracker crust.
The real star is the topping: a simple spiced applesauce simmered with lemon juice, brown sugar, cinnamon, nutmeg, and a hint of mace. It transforms basic applesauce into something that tastes like you cooked down fresh apples for hours.
Serve it warm over cold wedges, or chill the whole thing for a make-ahead dessert.
Kitchen Tips
- Grind or finely chop walnuts for the crust so they hold together
- Beat the filling for the full 3 minutes at medium speed for proper texture
- Simmer the topping for the full 20 minutes to develop deep flavor
- Add pears at the end so they stay intact and don’t overcook
Ingredients
Directions
CRUST: To make crust, empty envelope of graham cracker crust from mix into a bowl. Add ¼ cup sugar, ¼ cup melted butter or margarine and nuts. Mix until thoroughly combined. Press mixture firmly against sides and bottom of an 8 inch pie plate. Refrigerate 5 minutes or bake in 375~ oven for 8 minutes. Cool.
FILLING: Pour milk into a small mixing bowl. Add contents of cheesecake filling envelope from mix, ½ cup applesauce, and grated lemon rind. Beat atlow speed with electric mixer until blended. Beat at medium speed 3 minutes longer. Pour into prepared crust; chill at least 1 hour.
TOPPING: Combine 1½ cups applesauce and remaining ingredients in saucepan; simmer for 20 minutes.
To serve, top wedges of cake with spiced applesauce topping. Topping may be served warm or cold.
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