This Apple Butter Cheesecake mixes creamy goodness with the cozy taste of apple butter. It’s like autumn on a plate, with a buttery crust that you can’t resist!
I love this treat after dinner, especially topped with a dollop of whipped cream. You might want to save some for breakfast—why not? It’s practically a pie! 🍏
Key Ingredients & Substitutions
Graham Cracker Crumbs: These provide a sweet and crunchy crust. If you don’t have graham crackers, try using digestive biscuits or vanilla wafers for a different flavor.
Cream Cheese: Key for creamy texture! Neufchâtel cheese can be a lighter option if you’re looking to reduce fat. Just ensure it’s softened for easy mixing.
Apple Butter: This adds a deliciously spiced sweetness. If it’s not available, you can substitute with applesauce mixed with a bit of cinnamon to mimic the flavor.
Sour Cream: It adds richness and tang. Greek yogurt is a great substitute, offering similar creaminess with less fat.
How Do I Bake Without Cracking My Cheesecake?
Baking cheesecake can be tricky, as it often cracks while cooling. Here are a few handy tips to help you achieve a smooth top:
- Bake at a lower temperature, around 325°F (163°C), to gently cook the cheesecake.
- Leave the oven door slightly open while cooling to slowly reduce temperature instead of shocking it.
- Make sure to mix the batter just until combined—overmixing adds too much air, leading to cracks.
Following these tips will help you create a beautiful cheesecake without imperfections!
How to Make Apple Butter Cheesecake
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 6 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 4 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 4 large eggs
- 1 teaspoon vanilla extract
For the Apple Butter Swirl and Topping:
- 3/4 cup apple butter (store-bought or homemade)
- 1/2 teaspoon ground cinnamon
- Optional: caramel sauce for drizzling
How Much Time Will You Need?
This delicious Apple Butter Cheesecake takes about 15 minutes of preparation time, plus approximately 60-70 minutes of baking time, followed by at least 4 hours of chilling in the refrigerator. Overall, you’re looking at about 5 hours to complete this recipe, including cooling time.
Step-by-Step Instructions:
1. Preheat Oven and Prepare Pan:
First, preheat your oven to 325°F (163°C). While the oven is heating, take a 9-inch springform pan and grease it well, or you can line the bottom with parchment paper to make removing the cheesecake easier later on.
2. Make the Crust:
In a medium bowl, mix together the graham cracker crumbs, sugar, and ground cinnamon. Pour in the melted butter and stir until the mixture is evenly moistened. Press this mixture firmly into the bottom of your prepared pan to create a nice, even crust. Bake for 10 minutes and then set it aside to cool.
3. Prepare the Cheesecake Filling:
In a large mixing bowl, take your softened cream cheese and beat it with an electric mixer until smooth and creamy. Gradually add in the granulated sugar and continue to beat until well combined. Then, mix in the sour cream and vanilla extract. Next, add the eggs one at a time, mixing gently after each addition until just combined. Be careful not to overmix—this will help keep your cheesecake from cracking later!
4. Add the Swirl:
In a small bowl, mix the apple butter with the ground cinnamon. Pour about half of the cheesecake batter over the cooled crust in the springform pan. Drop spoonfuls of the apple butter mixture over the filling, then use a knife to gently swirl them together for that marbled look. Pour the remaining cheesecake batter on top and use the apple butter mixture again to create more swirls on the surface.
5. Bake the Cheesecake:
To prevent the bottom of the pan from burning, place the springform pan on a baking sheet. Bake the cheesecake for approximately 60 to 70 minutes. You’ll know it’s ready when the edges are set but the center is still slightly jiggly. Once done, turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour. This will help avoid cracks.
6. Chill:
After the hour has passed, take the cheesecake out of the oven and let it cool completely at room temperature. Once it has cooled down, refrigerate it uncovered for at least 4 hours, or overnight if you can resist. The longer it chills, the better the flavor!
7. Serve:
When you’re ready to serve, carefully remove the cheesecake from the springform pan. If you like, drizzle some extra apple butter or caramel sauce over the top for added sweetness. Slice into pieces and enjoy your delicious Apple Butter Cheesecake!
This delightful cheesecake combines creamy textures with the cozy flavor of apple butter, making it the perfect dessert for fall or any day you want a little sweetness in your life!
Can I Use Store-Bought Apple Butter?
Absolutely! Store-bought apple butter works perfectly in this recipe and saves you time. Just choose a brand that you love for the best flavor.
What If I Don’t Have Graham Crackers for the Crust?
No worries! You can substitute graham crackers with digestive biscuits, vanilla wafers, or even crushed shortbread cookies for a tasty twist on the crust.
Can I Make This Cheesecake Gluten-Free?
Yes! Just use gluten-free graham cracker crumbs or any gluten-free cookie that crumbles easily, and you’ll have a delicious gluten-free dessert.
How Do I Store Leftovers?
Store any leftover cheesecake in an airtight container in the refrigerator for up to 5 days. It’s best served chilled, so enjoy it cold or at room temperature!