Twice as Nice Tuesdays is a new feature I would like to introduce here at the blog. I was looking through my blog recently and realized that I have a lot of recipes that should get a 2nd look and showcase them again. So today I am looking back at a dish I made almost two years ago...
Fall is in the air and one of the first flavors I think of is apple. This no bake dessert is a mash up between an apple pie and a cheesecake. It's a perfect dessert to end any meal this fall. Best of all, it whips up in less than 15 minutes and you let the fridge do the rest of the work while it sets. The cinnamon, nutmeg and brown sugar are also very distinctive fall flavors. This easy no bake cheesecake will be part of my fall dessert table for sure.
1 store bought graham cracker crust
1 8oz package of cream cheese ( I used reduced fat)
2 medium granny smith apples
1Tbs of fresh lemon juice
1/2 cup of brown sugar
2 Tbs of butter
1 tsp of cinnamon
1/4 tsp of nutmeg
small pinch of salt
1 (16oz) tub of whip topping (light is fine)
Directions:
Peel the apples and diced small. In a pan add apples, butter, salt, cinnamon and nutmeg. Then add 1/2 cup of brown sugar and cook on medium low for 4-5 minutes until the apples are tender, but not mushy. Cool apple mixture before proceeding. 
Allow the cream cheese to sit at room temperature for 30 minutes. Then whip until light and fluffy. Add apple mixture and blend both ingredients together gently. Next fold in half the tub of cool whip topping with a spatula. 
Pour the filling into your graham cracker pie crust and chill in fridge over night. Slice and serve with dollops of your remaining whip topping and some sprinkle of cinnamon. Enjoy.
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