- 1 graham cracker pie crust
- 2 bars cream cheese softened
- 1/2 cup sugar
- 1.5 cups cool whip
- 1/2 cup lemon juice
- 2 Granny Smith apples
- Hershey’s caramel ice cream topping
Beat the softened cream cheese,sugar and cool whip until smooth and pour into crust. Refrigerate about an hour until firm.
Soak cubes up apples in lemon juice for about 30 minutes to prevent them from turning brown and place on top cheesecake.
Drizzle with caramel sauce and you can top with chopped nuts like peanuts or pecans.
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