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Apple Butter Cheesecake Recipe

Apple Butter Cheesecake Recipe
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★★★★★

5.1 from 11 reviews

This Apple Butter Cheesecake features a creamy, smooth cream cheese filling swirled with fragrant apple butter atop a cinnamon-speckled graham cracker crust. An easy no-bake dessert perfect for fall or any time you crave a comforting, fruity cheesecake with a luscious, buttery texture.

Ingredients

Scale

Crust

  • 2 cups (204 g) graham cracker crumbs (12–13 full sheets, crushed)
  • ½ teaspoon cinnamon
  • ½ cup (1 stick / 113 g) unsalted butter, melted

Filling

  • 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. Prepare the pan: Spray an 8-inch springform pan thoroughly with nonstick cooking spray to ensure easy removal of the cheesecake after chilling.
  2. Make the crust: In a medium bowl, combine the graham cracker crumbs and cinnamon. Add the melted butter and mix with a fork until all crumbs are evenly coated, ensuring a crumbly yet sticky texture to hold the crust together.
  3. Form the crust: Press the graham cracker mixture firmly into the bottom and up the sides of the prepared springform pan. Use your hand or the bottom of a glass to compact the crust evenly. Place it in the refrigerator to chill while you prepare the filling.
  4. Prepare the filling: In a large mixing bowl, beat softened cream cheese and granulated sugar on medium speed with a hand mixer or stand mixer until smooth and creamy, about 2-3 minutes.
  5. Add cream and lemon juice: Pour in the heavy cream and fresh lemon juice. Continue beating for 1-2 minutes until the mixture is light, fluffy, and fully combined.
  6. Assemble the cheesecake: Pour the cream cheese filling into the chilled crust, smoothing the top gently with a spatula.
  7. Swirl apple butter: Drop large dollops of apple butter over the filling surface. Using a knife or offset spatula, gently swirl the apple butter into the filling to create a marbled effect without disturbing the crust.
  8. Chill: Refrigerate the cheesecake for at least 6 hours, preferably overnight, until the filling is set, firm, and chilled through, ensuring clean slices when served.

Notes

  • Make sure the cream cheese is softened to room temperature for a smooth filling without lumps.
  • Press the crust firmly to prevent it from crumbling when cutting the cheesecake.
  • Use fresh lemon juice for the best flavor and slight tang in the filling.
  • Refrigerate overnight if possible to allow the flavors to meld and the texture to fully set.
  • If desired, garnish with thin apple slices or a sprinkle of cinnamon before serving for extra presentation flair.

Nutrition

Keywords: apple butter cheesecake, no-bake cheesecake, apple dessert, cream cheese dessert, easy cheesecake recipe, fall desserts

Find it online: https://savorandsimmer.com/apple-butter-cheesecake-recipe/