Apple Butter Cheesecake Recipe

Introduction

This Apple Butter Cheesecake combines creamy, tangy cheesecake with the warm, spiced flavors of apple butter. It’s a delightful dessert perfect for fall or any time you want a rich, fruity treat.

Ingredients

• 2 cups (204 g) graham cracker crumbs (12-13 full sheets, crushed)
• ½ teaspoon cinnamon
• ½ cup (1 stick / 113 g) unsalted butter, melted
• 2 packages (8 ounces each) cream cheese, softened
• 1 cup (200 g) granulated sugar
• 2 cups (476 g) heavy cream
• ¾ teaspoon fresh lemon juice
• ½ cup (120 g) apple butter

Instructions

1. Step 1: Spray an 8-inch springform pan with nonstick cooking spray.
2. Step 2: Make the crust by combining graham cracker crumbs and cinnamon in a medium bowl. Mix in the melted butter thoroughly until all crumbs are coated.
3. Step 3: Press the crumb mixture firmly into the bottom and up the sides of the prepared pan. Refrigerate the crust while you prepare the filling.
4. Step 4: In a large mixing bowl, beat the cream cheese and sugar together on medium speed until smooth and creamy using a hand mixer or stand mixer.
5. Step 5: Add the heavy cream and lemon juice to the cream cheese mixture. Beat for 1-2 minutes until the filling becomes fluffy.
6. Step 6: Pour the filling into the chilled crust, spreading evenly.
7. Step 7: Place large dollops of apple butter on top of the filling and gently swirl it in with a knife or offset spatula, being careful not to scrape the crust.
8. Step 8: Refrigerate the cheesecake for at least 6 hours, or overnight, until the filling is firm and cold before serving.

Tips & Variations

• For extra flavor, add a teaspoon of vanilla extract to the cream cheese mixture.
• Use gluten-free graham crackers to make this dessert gluten-free.
• Try swirling in other fruit butters like pumpkin or pear for a different twist.

Storage

Store the cheesecake covered in the refrigerator for up to 3 days. To reheat slightly, let the cheesecake sit at room temperature for 15 minutes before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cream instead of heavy cream?

Heavy cream is best for creating a fluffy, stable filling. Regular cream may not whip properly and could affect the texture.

Do I need to bake this cheesecake?

No, this recipe is a no-bake cheesecake that firms up in the refrigerator, making it quick and easy to prepare with no oven required.