Apple Cinnamon Cheesecake -No Bake Pie

 A few days ago I posted a no bake raspberry-lemon pie that really was suited for spring.  So I thought I would get in the spirit of fall and think of a light pie to serve up for Thanksgiving.  This is a perfect (and easy) pie to have after a heavy meal.  It whips up in less than 10 minutes and you let the fridge do the rest of the work while it sets.  It's a perfect make ahead pie so you have less to do on that hectic cooking day. The apple, cinnamon, nutmeg and brown sugar gives that very distinctive fall flavors, but it's still light and creamy like a cheesecake.  I know I'm going to make this pie again for Thanksgiving and well after too.  


PS... I just wanted to let everyone know that one of my recipes is being featured today at a wonderful website for healthy eating called  Flex Your Food! .  Feel free to go check out my recipe and their cool website. Thanks! 



   Ingredients:
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 our apples 2Tbs of butter, salt, cinnamon and nutmeg. Then add your 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 them until they are light and fluffy.  Add your 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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