Apple Butter Cheesecake
This Apple Butter Cheesecake combines creamy cheesecake with spiced apple butter for a delightful fall-inspired dessert that is perfect for any occasion.
Ingredients
For the Crust
- 1.5 cups 1½ cups graham cracker crumbs
- 2 tablespoons 2 tablespoons granulated sugar
- 1 teaspoon 1 teaspoon cinnamon
- 0.5 cups ½ cup unsalted butter, melted
For the Filling
- 24 ounces 3 (8-ounce) packages cream cheese, room temperature Make sure it's at room temperature to avoid lumps.
- 1 cup 1 cup granulated sugar
- 1 teaspoon 1 teaspoon vanilla extract
- 3 3 large eggs
- 0.5 cups ½ cup sour cream
- 0.75 cups ¾ cup apple butter Plus more for topping.
Optional Garnish
- Extra apple butter
- Whipped cream
Instructions
Make the Crust
- Preheat your oven to 325°F.
- In a medium bowl, stir together the graham cracker crumbs, sugar, and cinnamon.
- Pour in the melted butter and mix until the texture resembles damp sand.
- Press the mixture evenly into the bottom of a 9-inch springform pan.
- Bake the crust for 10 minutes, then let it cool slightly.
Prepare the Cheesecake Filling
- In a large bowl or stand mixer, beat the cream cheese until smooth and fluffy.
- Slowly add the sugar and continue mixing until fully incorporated.
- Add the vanilla and eggs one at a time, scraping down the sides of the bowl as needed.
- Blend in the sour cream until smooth.
Add the Apple Butter
- Fold in the apple butter gently.
- Pour the filling over the crust, smoothing out the top with a spatula.
Swirl & Bake
- If desired, swirl a few teaspoons of apple butter into the top of the batter with a butter knife.
- Bake for 55–65 minutes, or until the center is set but still slightly jiggly.
Cool & Chill
- Let the cheesecake cool at room temperature for about an hour.
- Refrigerate for at least 4 hours (preferably overnight) before slicing.
Notes
Store leftover cheesecake in the refrigerator for up to 5 days or freeze for up to 2 months. Consider using homemade apple butter for better flavor.