Apple Butter Cheesecake Recipe

Introduction

This Apple Butter Cheesecake is a delightful twist on a classic dessert, combining creamy cheesecake with the warm flavors of apple butter and cinnamon. It’s perfect for fall or any time you want a comforting, luscious treat with a hint of fruitiness.

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 to prepare for the crust.
2. Step 2: In a medium bowl, combine graham cracker crumbs and cinnamon. Add the melted butter and mix thoroughly with a fork, ensuring every crumb is coated.
3. Step 3: Press the crust mixture into the bottom and up the sides of the prepared pan. Use your hand or the bottom of a glass to press firmly. Place the crust in the refrigerator to chill while you make the filling.
4. Step 4: In a large mixing bowl, beat the softened cream cheese and sugar on medium speed until the mixture is creamy and smooth.
5. Step 5: Add the heavy cream and fresh lemon juice to the cream cheese mixture. Continue beating for 1-2 minutes, until the filling becomes light and fluffy.
6. Step 6: Pour the cream cheese filling evenly into the chilled crust.
7. Step 7: Add large dollops of apple butter on top of the filling. Use a knife or offset spatula to gently swirl the apple butter into the cheesecake, being careful not to disturb the crust.
8. Step 8: Refrigerate the cheesecake for at least 6 hours, or until the filling is firm and fully chilled.

Tips & Variations

• For a richer flavor, toast the graham cracker crumbs lightly before mixing with butter.
• Swap apple butter with pumpkin butter for a seasonal variation.
• Use full-fat cream cheese and heavy cream for the creamiest result.
• To speed chilling, place the cheesecake in the freezer for 1-2 hours, then transfer to the refrigerator.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. For longer storage, wrap tightly and freeze for up to 1 month. Thaw overnight in the refrigerator before serving. When reheating, it’s best enjoyed cold, so avoid microwaving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake can be made up to 2 days in advance and stored in the refrigerator. Just keep it well covered to prevent it from absorbing other flavors.

What can I use instead of apple butter?

You can substitute pumpkin butter, peach preserves, or apricot jam for a different fruity twist. Just adjust the sweetness to your taste.

Apple Butter Cheesecake Recipe

Print Recipe

★★★★★

4.6 from 93 reviews

This creamy Apple Butter Cheesecake features a spiced graham cracker crust paired with a smooth cream cheese filling swirled with flavorful apple butter. A no-bake, refrigerated dessert perfect for fall or anytime you want a rich, fruity treat.

• Author: zara
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 6 hours 15 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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 evenly with nonstick cooking spray to ensure the cheesecake releases easily 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 coated with butter, which will help bind the crust together.
3. Press crust into pan: Pour the crumb mixture into the prepared springform pan. Using your hand or the bottom of a glass, firmly pat the crumbs flat and press them up the sides of the pan to form an even crust. Place the pan in the refrigerator to chill while preparing the filling.
4. Make 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.
5. Add cream and lemon juice: Pour in the heavy cream and fresh lemon juice, then beat the mixture for 1 to 2 minutes until it becomes light and fluffy.
6. Assemble cheesecake: Pour the cream cheese filling into the chilled crust, spreading it evenly.
7. Swirl apple butter: Drop large dollops of apple butter onto the cheesecake filling. Use a knife or offset spatula to gently swirl the apple butter through the filling, creating decorative patterns without scraping the crust.
8. Chill to set: Place the assembled cheesecake in the refrigerator and chill for at least 6 hours, or until the filling is firm and thoroughly cold, before serving.

Notes

• For best results, use full-fat cream cheese and heavy cream to achieve a creamy texture.
• Make sure the cream cheese is softened to room temperature to avoid lumps in the filling.
• You can prepare this cheesecake up to 1 day in advance; keep refrigerated tightly covered.
• Serve chilled and slice with a warm knife for clean slices.
• Apple butter swirls add flavor and visual appeal but do not fully incorporate into the batter.

Keywords: apple butter cheesecake, no-bake cheesecake, autumn dessert, cream cheese dessert, graham cracker crust