Description
This Apple Butter Cheesecake combines the warm flavors of apple butter and classic spices with a creamy cheesecake texture, all nestled on a buttery graham cracker crust. It’s a perfect dessert for fall gatherings or any time you crave a comforting, spiced treat with a smooth, rich finish.
Ingredients
Scale
Crust
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
Filling
- 1 cup apple butter
- 16 oz cream cheese, softened
- ¾ cup granulated sugar
- 2 tsp vanilla extract
- 3 large eggs, room temperature
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C) to ensure it reaches the perfect temperature for baking the crust and filling.
- Prepare Crust: In a bowl, mix graham cracker crumbs with melted butter until the mixture is well combined and holds together when pressed.
- Form Crust: Press the crumb mixture firmly into the bottom of a springform pan to form an even layer that will serve as the cheesecake’s base.
- Bake Crust: Bake the crust for 8-10 minutes until it turns golden brown. Remove from the oven and allow it to cool completely before adding the filling.
- Beat Cream Cheese: Beat the softened cream cheese until smooth and creamy, creating a lump-free base for the cheesecake filling.
- Add Flavorings: Add granulated sugar, vanilla extract, ground cinnamon, ground nutmeg, and apple butter to the cream cheese. Mix until all ingredients are fully incorporated and creamy.
- Incorporate Eggs: Add eggs one at a time on a low mixer speed to avoid lumps, gently blending each egg fully before adding the next.
- Assemble Cheesecake: Pour the prepared filling evenly over the cooled crust and smooth the top with a spatula for an even surface.
- Bake Cheesecake: Bake for 50-60 minutes until the edges are set but the center remains slightly jiggly, indicative of a perfect cheesecake texture.
- Cool Cheesecake: Turn off the oven and leave the cheesecake inside to cool gradually for about an hour, which helps prevent cracking.
- Remove and Chill: After cooling in the oven, remove the cheesecake from the springform pan and refrigerate until fully chilled and firm for serving.
Notes
- Use room temperature cream cheese and eggs to ensure smooth mixing and prevent lumps.
- Do not overbake; the slight jiggle in the center is key for a creamy texture after chilling.
- Allow the cheesecake to cool gradually in the oven to reduce the chance of cracks on the surface.
- Apple butter adds moisture and flavor; substitute with spiced pumpkin butter for a seasonal twist.
- Refrigerate at least 4 hours or overnight for best texture and flavor.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
