1. Preparing the Graham Cracker Crust

The crust serves as the base for the cake, providing a deliciously crumbly foundation for the creamy filling and apple topping.

• In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar.
• Press the mixture evenly into the bottom of a springform pan (9 inches is ideal).
• Refrigerate the crust for at least 30 minutes, allowing it to firm up before adding the filling.

2. Making the Creamy Filling

The creamy filling is what brings the cheesecake-like texture and richness to this no-bake cake.

• In a large bowl, beat the cream cheese with an electric mixer until smooth and creamy.
• Add the granulated sugar and vanilla extract, beating until fully incorporated.
• Fold in the whipped heavy cream and cinnamon gently, ensuring the mixture is fluffy and smooth.
• Spread the cream cheese filling evenly over the graham cracker crust. Use a spatula to smooth the top.
• Place in the refrigerator while you prepare the apple topping.

3. Cooking the Apple Topping

Caramelized apples lend the perfect balance of tart and sweet, adding flavor and texture to the cake.

• In a medium saucepan, melt the butter over medium heat.
• Add the chopped apples, brown sugar, cinnamon, nutmeg, and a pinch of salt.
• Cook, stirring occasionally, until the apples soften and the sugar forms a syrupy caramel-like sauce, about 8-10 minutes.
• Allow the apples to cool slightly before layering them over the cream cheese filling.

4. Assembling the Cake

Now that you have all your layers ready, it’s time to assemble and add the finishing touches.

• Pour the cooled caramel apple mixture over the cream cheese layer, spreading it evenly.
• Drizzle caramel sauce over the apple layer for an extra touch of sweetness.
• Refrigerate the cake for at least 4 hours, or ideally overnight, to let it set fully.