Caramel Apple And Walnut No Bake Cheesecake
|Unflavored gelatin||6 Tablespoon|
|Boiling water||1 Cup (16 tbs)|
|Cream cheese||2 Pound (Room Temperature)|
|Confectioners sugar||2 Cup (32 tbs)|
|Heavy cream||1 Cup (16 tbs), lightly whipped|
|For crumb base|
|Graham cracker crumbs||2 Cup (32 tbs)|
|Butter||1⁄2 Cup (8 tbs) (1 Stick)|
|Red apples||2 Large, cored, sliced, and chopped (Peel Left On For Color)|
|Chopped walnuts||1⁄2 Cup (8 tbs)|
|Caramel topping||1⁄2 Cup (8 tbs) (Quality)|
Grease a 12-inch spring-form pan and line the bottom with waxed paper.
In a small bowl dissolve the gelatin in water and let it cool.
In a mixing bowl combine the cream cheese and confectioners' sugar and beat until light and fluffy.
Add the gelatin and beat until thoroughly mixed.
Fold in the whipped cream.
Turn the mixture into the prepared pan and chill.
Blend together the crumb base ingredients.
Sprinkle the mixture over the chilled cheese cake, pressing the crumbs into the surface lightly.
Turn the cheese cake over, crumb-side down, and remove it from the pan.
Top with the chopped apples and walnuts, and generously pour the caramel sauce over the top.