Description
This luxurious Apple Butter Cheesecake combines a crumbly graham cracker crust with a smooth, creamy filling infused with sweet and spiced apple butter. Perfect for fall gatherings or any occasion that calls for a rich dessert with warm seasonal flavors.
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 your oven to 350°F (175°C) to prepare for baking the crust and cheesecake.
- Prepare Crust: In a mixing bowl, combine the graham cracker crumbs with the melted butter until the mixture holds together. Press this mixture firmly into the bottom of a springform pan to form an even crust layer.
- Bake Crust: Bake the crust for 8-10 minutes until it is golden and set. Remove from the oven and allow it to cool completely before adding the filling.
- Make Filling Base: Beat the softened cream cheese with an electric mixer until completely smooth. Add the granulated sugar, vanilla extract, cinnamon, nutmeg, and apple butter. Continue mixing until the filling is creamy and fully combined.
- Add Eggs: Add the eggs one at a time on low mixer speed. This careful incorporation prevents lumps and ensures a smooth texture.
- Assemble Cheesecake: Pour the filling evenly over the cooled crust. Use a spatula to smooth the top for even baking and presentation.
- Bake Cheesecake: Bake in the preheated oven for 50-60 minutes. The edges should be set while the center remains slightly jiggly to maintain a creamy texture.
- Cool Cheesecake: Turn off the oven and allow the cheesecake to cool inside the oven for 1 hour. This gradual cooling helps prevent cracking. Then remove and chill before serving.
Notes
- Ensure eggs are at room temperature to prevent cracking in the cheesecake.
- Do not overbake; the center should remain slightly jiggly for perfect texture.
- Allow the crust to cool completely before adding the filling to avoid mixing or sogginess.
- For best flavor, chill the cheesecake for at least 4 hours or overnight before serving.
