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:
- 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.
- In a mixing bowl, beat the cream cheese and powdered sugar until smooth.
- In another bowl, whip the heavy cream until stiff peaks form. Fold the whipped cream into the cream cheese mixture until combined.
- Swirl in the apple butter gently, ensuring some streaks remain.
- Pour the cheesecake mixture over the crust in the springform pan.
- Refrigerate for at least 4 hours or until set.
- 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
Equipment
- Springform pan
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Spatula
- Roasting pan
- Wire rack
Ingredients
Crust
- 1 ½ cups Graham cracker crumbs
- 6 tablespoons Melted butter
- ¼ cup Granulated sugar
Cheesecake Filling
- 24 ounces Cream cheese 3 blocks, softened
- 1 cup Granulated sugar
- 3 Eggs, large
- ½ cup Sour cream
- 1 teaspoon Vanilla extract
- ¾ cup Apple butter
- ½ teaspoon Ground cinnamon
- ¼ teaspoon Ground nutmeg
Topping (Optional)
- ½ cup Extra apple butter
- Whipped cream for serving
Instructions
Crust
- Preheat oven to 325°F (160°C) and lightly grease a 9-inch springform pan. Combine graham cracker crumbs, melted butter, and sugar, then press firmly into the bottom of the prepared pan.
- Bake the crust for 10 minutes, then remove and let cool while preparing the filling.
Cheesecake
- In a large bowl, beat softened cream cheese and sugar until smooth and creamy. Mix in eggs one at a time, ensuring each is fully incorporated before adding the next.
- Stir in sour cream, vanilla extract, apple butter, cinnamon, and nutmeg until just combined; do not overmix. Pour the filling over the cooled crust in the springform pan.
- Place the springform pan in a larger roasting pan, then pour hot water into the roasting pan to come halfway up the sides of the springform pan, creating a water bath.
- Bake for 60-70 minutes, or until the edges are set and the center jiggles slightly. Carefully remove the cheesecake from the water bath and let it cool completely on a wire rack.
- Once cool, cover and refrigerate the cheesecake for at least 4 hours, or preferably overnight, before serving.
Serving
- Before serving, spread additional apple butter over the top and optionally garnish with whipped cream.