Description
Classic apple butter cheesecake blends creamy richness with warm autumn spices. Bakers can craft this delightful dessert by layering smooth cream cheese and spiced apple butter for a memorable sweet experience.
Ingredients
Scale
Main Ingredients:
Cheesecake Filling:
- 24 ounces (680 grams) cream cheese, softened
- 3 large eggs
- 1 cup (200 grams) granulated sugar
- 1 cup (240 milliliters) apple butter
Crust:
- 1 1/2 cups (180 grams) graham cracker crumbs
- 1/2 cup (113 grams) unsalted butter, melted
Topping:
- 1 cup (240 milliliters) sour cream
- 1/4 cup (60 milliliters) apple butter for swirling
Spices and Flavoring:
- 1/2 teaspoon ground cinnamon (for crust)
- 1/2 teaspoon ground cinnamon (for filling)
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 teaspoon vanilla extract (for filling)
- 1/2 teaspoon vanilla extract (for topping)
Sugars:
- 1/4 cup (50 grams) granulated sugar (for crust)
- 1/4 cup (30 grams) powdered sugar (for topping)
Instructions
- Preheat the oven to 325F (163C) and prepare a springform pan.
- Combine graham cracker crumbs, sugar, cinnamon, and melted butter. Press firmly into the bottom of the pan to create a compact crust.
- Using an electric mixer, cream together cream cheese and sugar until completely smooth and free of lumps.
- Gently incorporate eggs one at a time, ensuring each is fully integrated before adding the next.
- Fold in vanilla extract, apple butter, and warm spices (cinnamon, nutmeg, and cloves) until evenly distributed throughout the mixture.
- Transfer the cheesecake filling onto the prepared crust, smoothing the top with a spatula to ensure an even surface.
- Bake for 55-65 minutes, watching for a slight jiggle in the center while edges appear set.
- Remove from oven and allow to cool completely at room temperature.
- Whisk together sour cream, powdered sugar, and vanilla extract to create a silky topping.
- Spread the creamy topping evenly across the cooled cheesecake.
- Create decorative swirls by drizzling apple butter on top of the white surface.
- Chill in the refrigerator for a minimum of 4 hours to allow the cheesecake to set and flavors to meld.
Notes
- Crush graham crackers finely to ensure a solid, compact crust that holds together perfectly when slicing the cheesecake.
- Bring cream cheese to room temperature before mixing to achieve a smooth, lump-free filling with silky texture.
- Use a water bath method by placing the springform pan in a larger pan filled with hot water to prevent cracking and create a creamy, even bake.
- For gluten-free option, swap graham cracker crumbs with almond flour or gluten-free cookie crumbs to accommodate dietary restrictions without compromising flavor.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 321 kcal
- Sugar: 25 g
- Sodium: 175 mg
- Fat: 23 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 80 mg