Apple Butter Cheesecake

why make this recipe

Apple Butter Cheesecake is a delightful dessert that combines the rich creaminess of cheesecake with the warm, spiced flavor of apple butter. This recipe is perfect for fall gatherings, Thanksgiving celebrations, or any time you crave a sweet treat. It is easy to make and wonderfully creamy, making it a hit with family and friends. Plus, it’s a great way to use apple butter, giving your dessert a unique twist.

how to make Apple Butter Cheesecake

Ingredients:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup sugar
• 1/2 cup unsalted butter, melted
• 8 oz cream cheese, softened
• 1 cup powdered sugar
• 1 cup heavy whipping cream
• 1/2 cup apple butter
• 1 tsp vanilla extract

Directions:

1. Combine graham cracker crumbs, sugar, and melted butter in a bowl. Press the mixture into the bottom of a 9-inch springform pan to form the crust. Refrigerate for 10 minutes.
2. In a mixing bowl, beat the cream cheese and powdered sugar until smooth.
3. In another bowl, whip the heavy cream until stiff peaks form. Fold the whipped cream into the cream cheese mixture until combined.
4. Swirl in the apple butter gently, ensuring some streaks remain.
5. Pour the cheesecake mixture over the crust in the springform pan.
6. Refrigerate for at least 4 hours or until set.
7. Serve chilled and enjoy your fall dessert!

how to serve Apple Butter Cheesecake

Apple Butter Cheesecake is best served chilled. Slice it into wedges and serve it on individual plates. You can also add a dollop of whipped cream or a sprinkle of cinnamon on top for extra flavor. This dessert pairs well with a cup of coffee or tea, making it a perfect end to any meal.

how to store Apple Butter Cheesecake

To store leftover Apple Butter Cheesecake, cover it with plastic wrap or aluminum foil and keep it in the refrigerator. It will stay fresh for up to 5 days. If you want to store it longer, you can freeze the cheesecake. Wrap it tightly in freezer-safe material, and it will last for about 2 months. When you are ready to eat it, thaw it in the refrigerator overnight.

tips to make Apple Butter Cheesecake

• Make sure your cream cheese is at room temperature for easy mixing.
• Don’t overmix the whipped cream; fold it in gently to keep the cheesecake light and fluffy.
• Allow the cheesecake to set in the refrigerator for a longer time if you want it firmer.
• Feel free to add a bit of cinnamon or nutmeg to the crust for extra warmth and flavor.

variation

You can swap out the apple butter for pumpkin puree to create a pumpkin cheesecake. This change gives a similarly seasonal flavor that many love during the fall.

FAQs

Can I use store-bought apple butter?
Yes, store-bought apple butter works perfectly in this recipe.

How do I know when the cheesecake is set?
The cheesecake should be firm but slightly jiggly in the center when you take it out of the refrigerator. It will firm up more as it chills.

Can I make this cheesecake ahead of time?
Absolutely! This cheesecake can be made a day or two in advance, which makes it great for parties and gatherings.

Apple Butter Cheesecake

This rich and creamy Apple Butter Cheesecake features a spiced graham cracker crust, a luscious cream cheese filling swirled with homemade apple butter, and a delightful apple butter topping. Perfect for a cozy dessert.

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Prep Time 45 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 55 minutes mins

Servings: 10 slices

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

Crust

• 1.5 cups Graham cracker crumbs
• 2 tbsp Granulated sugar
• 0.5 tsp Ground cinnamon
• 6 tbsp Melted unsalted butter

Filling

• 32 oz Cream cheese, softened
• 1 cup Granulated sugar
• 2 tbsp All-purpose flour
• 1 tsp Vanilla extract
• 0.5 cup Sour cream
• 4 Large eggs
• 0.75 cup Apple butter

Topping (Optional)

• 0.5 cup Apple butter

Equipment

• 9-inch springform pan
• Mixing bowls
• Electric mixer
• Measuring cups and spoons
• Spatula
• Large roasting pan (for water bath)

Method

 

Crust

1. Mix graham cracker crumbs, sugar, and cinnamon. Add melted butter and press into a 9-inch springform pan.
2. Bake the crust for 10 minutes at 350°F (175°C), then cool completely.

Filling

1. In a large bowl, beat softened cream cheese and granulated sugar until smooth and creamy. Mix in flour, vanilla extract, and sour cream.
2. Beat in the large eggs one at a time, mixing just until combined after each addition.
3. Pour half of the cheesecake batter over the cooled crust. Dollop half of the apple butter onto the batter and swirl gently with a knife. Repeat with the remaining batter and apple butter.

Bake & Chill

1. Place the springform pan in a large roasting pan and add 1 inch of hot water to the roasting pan (water bath). Bake at 325°F (160°C) for 60-75 minutes, or until the edges are set and the center jiggles slightly.
2. Turn off the oven, crack the door, and let the cheesecake cool in the water bath for 1 hour. Remove from water bath, cool completely on a wire rack, then chill in the refrigerator for at least 4 hours, or preferably overnight.

Serve

1. Once chilled, remove the cheesecake from the springform pan. Top with extra apple butter if desired before serving.

Notes

For best results, make sure all dairy ingredients are at room temperature before mixing to prevent lumps.