Irresistible Apple Butter Cheesecake
A rich and creamy cheesecake infused with apple butter and cinnamon, built on a buttery graham cracker crust. The perfect fall dessert that combines warm spices, tangy cream cheese, and sweet apple flavor for an unforgettable treat.
Equipment
- 9-inch Springform Pan
- Electric Mixer
- Mixing bowls
- Spatula
Ingrédients
Crust
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter melted
Cheesecake Filling
- 1 cup cream cheese softened to room temperature
- 1 cup apple butter homemade or store-bought
- 3/4 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
Instructions
- Preheat oven to 350°F (175°C). Prepare all ingredients and soften cream cheese to room temperature.
- In a bowl, combine graham cracker crumbs and melted butter until well mixed. Press the mixture into the bottom of a 9-inch springform pan to form the crust. Set aside.
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
- Add apple butter and sugar to the cream cheese and mix until fully combined.
- Add eggs one at a time, mixing gently after each addition to avoid overbeating.
- Stir in vanilla extract and cinnamon until everything is evenly combined.
- Pour the cheesecake mixture over the prepared crust and smooth the top with a spatula.
- Bake for 45–50 minutes, until the center is slightly jiggly but set around the edges.
- Remove from the oven and cool completely at room temperature.
- Refrigerate for at least 4 hours or overnight before serving for best texture and flavor.
Notes
To prevent cracks, avoid overmixing the eggs and let the cheesecake cool gradually. Serve with caramel drizzle, whipped cream, or fresh apple slices. For a fun twist, top with cinnamon whipped cream or a layer of spiced apples before chilling.