This creamy Apple Butter Cheesecake is a lovely mix of sweet apple butter and rich cream cheese, all sitting on a buttery crust. It’s like a warm hug in dessert form!
When I make this cheesecake, the kitchen smells amazing! It’s perfect for gatherings, and I could eat the filling straight from the bowl—who can resist that apple goodness? 🍏
Key Ingredients & Substitutions
Graham Crackers: These make a fantastic crust! If you don’t have graham crackers, try vanilla wafer cookies or even crushed oats mixed with a bit of sugar and butter for a gluten-free option.
Cream Cheese: Make sure it’s softened for easy mixing. If you want a lighter version, you can use Neufchâtel cheese or a dairy-free cream cheese substitute. Just make sure it’s suitable for baking!
Sour Cream: This adds creaminess. If you need a substitute, plain Greek yogurt works well and adds a nice tang.
Apple Butter: You can use any store-bought apple butter or make your own with cooked apples and spices. If you’re out, try apple sauce; just reduce the sugar a bit, since it’s sweeter.
How Do You Prevent Cracks in Your Cheesecake?
Cracked cheesecakes can be a buzzkill. Here’s how to keep yours smooth:
- First, mix your batter on low to avoid incorporating too much air.
- Leave the oven door ajar after baking to let the cheesecake cool gradually. This helps prevent sudden temperature changes, which can cause cracks.
- Always refrigerate the cheesecake for a longer setting; overnight is best for optimal texture.
With these tips, your Apple Butter Cheesecake will be a showstopper! Just take your time, and enjoy the process of making this sweet treat.
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 cup unsalted butter, melted
For the Cheesecake Filling:
- 4 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 4 large eggs
- 1 cup sour cream
For the Apple Butter Swirl:
- 3/4 cup apple butter (store-bought or homemade)
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg (optional)
How Much Time Will You Need?
This delicious cheesecake will take about 25 minutes of prep time and approximately 1 hour of baking. After that, it needs to chill in the fridge for at least 4 hours or overnight. In total, you’re looking at a little over 5 hours, but most of that time is hands-off while it cools and sets.
Step-by-Step Instructions:
1. Prepare the Crust:
Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan with cooking spray or butter. In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix well until you have a sandy texture. Press this mixture firmly into the bottom of the prepared pan to form a crust. Bake in the preheated oven for about 10 minutes, then remove and let it cool.
2. Make the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until it’s creamy and smooth—about 2 minutes. Add the granulated sugar and vanilla extract, then mix until everything is well combined. Next, add the eggs one at a time, beating on low speed and scraping down the sides of the bowl after each addition. Finally, mix in the sour cream until the mixture is smooth and silky.
3. Create the Apple Butter Swirl:
In a small bowl, combine the apple butter with the ground cinnamon and nutmeg (if using). This will give your cheesecake a lovely spice flavor. Pour half of the cheesecake filling onto your cooled crust. Carefully drop spoonfuls of the apple butter mixture over the top of the cheesecake filling. Then, pour the remaining cheesecake filling over the apple butter dollops.
4. Swirl the Mixture:
Using a butter knife or skewer, gently swirl the apple butter into the cheesecake filling. You’re aiming for a beautiful marbled effect, so don’t overdo it—just a few gentle swirls should do the trick!
5. Bake the Cheesecake:
Place the cheesecake in the oven and bake for about 55 to 65 minutes, or until the edges are set, but the center is still slightly jiggly. Once it’s done, turn off the oven and leave the cheesecake inside with the door ajar for about 1 hour. This helps prevent cracking.
6. Cool and Chill:
After the hour is up, remove the cheesecake from the oven and let it cool completely at room temperature. Once cooled, cover it and refrigerate for at least 4 hours, or ideally overnight. This allows the flavors to meld beautifully.
7. Serve and Enjoy:
When you’re ready to serve your cheesecake, remove it from the refrigerator. Optionally, drizzle some extra warm apple butter on top for an added touch. Slice, serve, and enjoy your deliciously creamy Apple Butter Cheesecake!
This treat will surely impress your family and friends, all while filling your home with that delightful apple-cinnamon aroma. Enjoy every bite!
Can I Use Store-Bought Apple Butter?
Absolutely! Store-bought apple butter works perfectly in this recipe. Just make sure to choose a brand that you enjoy the flavor of, as it will be a significant part of the cheesecake.
Can I Make This Cheesecake Ahead of Time?
Yes, this cheesecake can be made up to 2 days in advance. Just store it in the fridge, tightly covered until you’re ready to serve. It actually tastes even better after a day in the fridge as the flavors meld!
How Do I Know When the Cheesecake is Done Baking?
The edges should be set, while the center should still have a slight jiggle when you gently shake the pan. It will continue to set as it cools, so don’t overbake it!
Can I Freeze Leftover Cheesecake?
Yes, you can freeze leftover cheesecake! Just wrap slices tightly in plastic wrap and place them in an airtight container. They can be frozen for up to 2 months. Thaw them overnight in the fridge before serving.
