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Caramel Apple Pie Lush is the easiest fall dessert you’ll ever make! With layers of buttery crust, creamy cheesecake, spiced apples, caramel, and whipped topping, it’s a yummy fall treat that is so much easier than baking a pie from scratch!
Four Sweet Reasons to Make This Dessert
- Cool & Creamy: Apple pie lush is a chilled dessert that balances the warm spices of fall with refreshing creaminess.
- Easy Layers: Comes together in simple steps, no need for fancy techniques to get a beautiful result.
- Perfect Make-Ahead Option: Tastes even better after it’s chilled. Making it the perfect dessert for a potluck, holidays, and gatherings.
- Fall Favorite Twist: A fun, creamy spin on classic apple pie that reminds me of an apple pie cheesecake, but easier and way lighter!
Caramel Apple Pie Lush Ingredients
- Crust Alternatives: Swap out graham cracker crumbs for Nilla Wafers, Golden Oreos, gingersnaps, Biscoff, or even buttery shortbread cookies.
- Graham Cracker Crumbs: Crush about 28 graham crackers in a zip-top bag with a rolling pin, or pulse in a food processor until fine.
- Apple Pie Filling: Skip the canned stuff and use about 4 cups of fresh homemade apple pie filling for the best flavor and texture.
- Whipped Topping: Swap Cool Whip for whipped cream (richer flavor, but softens after 2 days). For a longer hold, use a double batch of my stabilized whipped cream.
- Crunchy Toppings: Sprinkle on toffee bits, chopped walnuts, pecans, or candied pecans for a little extra texture and flavor.
- Drizzle Options: Finish it off with a chocolate or butterscotch drizzle, or go classic with salted caramel for a special touch.
How to Make Caramel Apple Pie Lush
Making this apple dessert is an obvious choice for me. When I’m craving apple pie or fall flavors, but don’t want to make a pie crust. It’s like cheesecake and apple pie had a baby! It’s so good and everyone loves it!
- Make the Crust: Preheat the oven to 350ºF. Combine the graham cracker crumbs, sugar, cinnamon, nutmeg, and butter in a medium bowl until the mixture resembles damp sand.
- Bake and Cool Crust: Press the crumb mixture evenly into the bottom of the 9×13 pan using a flat bottomed glass or measuring cup. Bake for 10-12 minutes, until fragrant and the edges are golden brown. Remove the graham cracker crust from the oven. Allow it to cool completely before adding the subsequent layers.
- Mix the Cheesecake Layer: Add the cream cheese, sugar, vanilla, cinnamon, and nutmeg to a large bowl. Beat with a hand mixer or stand mixer fitted with the paddle attachment until smooth. Scrape down the sides and bottom of the bowl as needed.
- Layer on the Cream Cheese Mixture: Spread the cream cheese mixture evenly over the cooled crust. Chill it in the fridge for 10-20 minutes before topping with the apple layer.
- Add the Pie Filling: Chop the apples from the pie filling before spreading the pie filling evenly over the chilled cheesecake layer. Be sure to get as much of the pie filling off the cutting board as you can.
- Add the Whipped Topping and Chill: Spread the whipped topping evenly over the top of the pie filling. Cover and refrigerate the apple pie lush for at least 4 hours, or overnight. Just before serving, drizzle caramel sauce and sprinkle graham cracker crumbs over the top.
Alyssa’s Pro Tip
Chop the Apples: You can leave the apples in large slices, but chopping them (or pulsing them in a food processor) helps the layers stay neat. I prefer to do this because it makes it easier to eat, slice, and serve.
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Crust
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Combine 2 ¾ cups graham cracker crumbs, 3 tablespoons granulated sugar, 1 teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, and ¾ cup melted salted butter in a medium bowl until the mixture resembles damp sand.
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Press the crumb mixture evenly into the bottom of the pan using a flat-bottomed glass or measuring cup. Bake for 10-12 minutes, until fragrant and the edges are golden brown.
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Remove the crust from the oven and allow it to cool completely before topping it with the subsequent layers.
Cheesecake Layer
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Add 2 (8-ounce) packages softened cream cheese, ⅔ cup granulated sugar, 1 teaspoon vanilla extract, ½ teaspoon ground cinnamon, and ⅛ teaspoon ground nutmeg to a large bowl and beat with a hand mixer or stand mixer fitted with the paddle attachment until smooth. Scrape down the sides and bottom of the bowl as needed.
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Spread the cream cheese mixture evenly over the cooled crust and chill it in the refrigerator for 10-20 minutes before topping with the apple layer.
Apple Layer
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Chop the apples from 2 (21-ounce) cans apple pie filling before spreading the pie filling evenly over the chilled cheesecake layer, being sure to get as much of the pie filling off the cutting board as you can.
Topping
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Spread 1 (8-ounce) container thawed whipped topping evenly over the top of the pie filling. Cover and refrigerate for at least 4 hours, or overnight.
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Just before serving, drizzle caramel sauce and sprinkle graham cracker crumbs over the top.
Make Ahead and Storage
- Make Ahead: Prepare the crust up to 1 day ahead; keep covered at room temperature until adding the cream cheese layer.
- Refrigerate: Cover tightly with plastic wrap and chill up to 5 days. Refrigerate at least 4 hours before serving.
Calories: 385kcalCarbohydrates: 46gProtein: 3gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 52mgSodium: 298mgPotassium: 115mgFiber: 1gSugar: 29gVitamin A: 676IUVitamin C: 1mgCalcium: 57mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
More Favorite Fall Desserts
This story originally appeared on TheRecipeCritic
