Creamy Apple Butter Cheesecake (Print-Friendly Version)
A smooth cheesecake infused with apple butter and warm spices on a graham cracker base.
# Ingredients Required:
→ Crust
01 -
170 g graham cracker crumbs
02 -
25 g granulated sugar
03 -
2.5 g ground cinnamon
04 -
115 g unsalted butter, melted
→ Filling
05 -
680 g cream cheese, room temperature
06 -
200 g granulated sugar
07 -
5 ml vanilla extract
08 -
3 large eggs
09 -
120 g sour cream
10 -
225 g apple butter, plus extra for topping
→ Garnish
11 -
Whipped cream, optional
# Detailed Directions:
01 -
Preheat oven to 163°C. Combine graham cracker crumbs, sugar, and cinnamon in a medium bowl. Add melted butter and mix until mixture resembles damp sand. Press evenly into the base of a 23 cm springform pan.
02 -
Bake crust for 10 minutes. Remove from oven and allow to cool slightly while preparing the filling.
03 -
Using a stand mixer or large bowl, beat cream cheese until smooth and fluffy. Gradually add sugar, mixing until well incorporated.
04 -
Add vanilla extract and eggs one at a time, mixing thoroughly and scraping down the bowl sides as needed. Blend in sour cream until mixture is smooth.
05 -
Gently fold apple butter into the cream cheese mixture until evenly combined. Pour filling over the prepared crust and smooth the top with a spatula.
06 -
If desired, spoon a few teaspoons of additional apple butter onto the filling and swirl gently with a butter knife to create a marbled pattern.
07 -
Bake at 163°C for 55 to 65 minutes, until the center is set but retains a slight jiggle.
08 -
Allow cheesecake to cool at room temperature for approximately 1 hour. Refrigerate for at least 4 hours, preferably overnight, before slicing.
09 -
Serve chilled with a dollop of whipped cream or a drizzle of extra apple butter if desired.
# Helpful Advice:
01 -
Ensure cream cheese is at room temperature for a smooth and creamy texture.
02 -
Chilling overnight improves firmness and flavor melding.
03 -
Use high-quality apple butter to enhance the depth of apple flavor.