This Apple Butter Cheesecake is a delightful mix of smooth cream cheese and sweet apple butter, all on a crunchy crust. It’s the perfect fall dessert that warms the heart!
Picture cozy evenings and soft smiles as you slice into this tasty treat. I love serving it with a dollop of whipped cream—it makes every bite even better! 🍏🍰
Key Ingredients & Substitutions
Graham Cracker Crumbs: These add a wonderful buttery flavor to the crust. If you’re looking for a gluten-free option, try almond flour or gluten-free cookie crumbs instead.
Apple Butter: This is the star of the show! If you can’t find it, substitute with unsweetened applesauce mixed with a bit of cinnamon and brown sugar for a similar taste.
Cream Cheese: Opt for full-fat cream cheese for the best consistency. Neufchâtel cheese is a lighter alternative if you’re watching calories, but it may alter the texture slightly.
Sour Cream: For a tangy taste, you can substitute with Greek yogurt. It’s thicker and will add a nice creaminess, plus extra protein!
How Do I Prevent Cracking in My Cheesecake?
Cracked cheesecakes can be a common concern. Here are some tips to ensure yours is smooth and crack-free:
- **Don’t Overmix:** When mixing in eggs and sour cream, do this on a low speed to prevent introducing too much air into the batter.
- **Water Bath:** Consider placing the springform pan in a larger pan with water during baking. This helps regulate temperature and adds moisture, reducing the chance for cracks.
- **Cool Gradually:** After baking, leave the cheesecake in the oven with the door cracked for about an hour. This gradual cooling helps avoid sudden temperature changes that can lead to cracks.
By following these tips, you’ll create a beautifully smooth cheesecake that looks as great as it tastes!
Delicious Apple Butter Cheesecake Recipe
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup brown sugar
- 1/2 teaspoon ground cinnamon
- 6 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 24 oz (3 packages) cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/2 cup sour cream
- 1/2 cup apple butter
For the Topping:
- 1/2 cup apple butter (additional)
- 1/2 teaspoon ground cinnamon
- Optional: thin apple slices for garnish
How Much Time Will You Need?
This creamy and delicious Apple Butter Cheesecake will take about 15 minutes to prepare. You’ll also need around 60 minutes for baking and at least 4 hours to chill it in the fridge. If you can, letting it set overnight will make it even better!
Step-by-Step Instructions:
1. Preheat Oven and Prepare the Pan:
Start by preheating your oven to 325°F (163°C). While that’s warming up, grease a 9-inch springform pan with a bit of butter or some non-stick spray to prevent the cheesecake from sticking.
2. Make the Crust:
In a medium-sized mixing bowl, combine the graham cracker crumbs, brown sugar, and ground cinnamon. Pour in the melted butter and stir until everything is well combined and looks like wet sand. Press this mixture firmly into the bottom of your prepared springform pan to create an even crust. Bake for about 8 minutes, and then take it out of the oven to cool slightly.
3. Prepare the Cheesecake Filling:
Now it’s time to focus on the filling! In a large mixing bowl, use an electric mixer to beat the softened cream cheese on medium speed until it’s smooth and creamy. Gradually add in the granulated sugar while beating, and then mix in the vanilla extract until smooth.
4. Add Eggs and Sour Cream:
Add the eggs one at a time, mixing on low speed after each addition just until blended. It’s important not to overmix! Next, stir in the sour cream until the mixture is smooth.
5. Incorporate Apple Butter:
Carefully fold in 1/2 cup of apple butter to your cheesecake mixture. Try to create a gentle swirl—it’ll look pretty once baked! But remember, keep it gentle; we want a nice marbled effect!
6. Bake the Cheesecake:
Pour the cheesecake batter over the prepared crust in the springform pan. Bake for about 50 to 60 minutes, or until the edges are set while the center still jiggles a bit when you gently shake it. To help prevent cracking, turn off the oven and leave the cheesecake inside with the door slightly ajar for an hour.
7. Prepare the Topping:
While your cheesecake is baking, mix the remaining 1/2 cup of apple butter with ground cinnamon in a small bowl. After the cheesecake has cooled for a bit, spread this mixture evenly over the top. If you like, you can add thin apple slices on top for extra decoration!
8. Chill:
Place the cheesecake in the refrigerator to chill for at least 4 hours or overnight until it’s fully set. The longer it chills, the better it will taste!
9. Serve:
When you’re ready to enjoy, carefully remove the sides of the springform pan. Slice the cheesecake and serve it chilled. Savor every creamy bite, complemented by the warm, sweet apple butter on top!
This Apple Butter Cheesecake is sure to impress and brings all the comforting flavors of fall to your table. Perfect for gatherings and a sweet ending to any meal!
Can I Use a Different Type of Crust?
Absolutely! You can substitute the graham cracker crust with an Oreo crust for a chocolatey twist or even a nut-based crust like almond flour for a gluten-free option. Just make sure to adjust the butter proportions accordingly!
Can I Add More Apple Butter to the Cheesecake?
Yes, you can! If you love the flavor of apple butter, feel free to add a bit more to the filling, but do so gradually. Just make sure it doesn’t exceed 3/4 cup to maintain the right texture.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge. It will stay fresh for about 5 days. If you want to keep it longer, you can freeze it for up to 3 months; just make sure to wrap it tightly!
Can I Make This Cheesecake Dairy-Free?
To make a dairy-free version, substitute the cream cheese with a dairy-free cream cheese alternative, and use coconut cream for the sour cream. Check that your apple butter is also dairy-free for the full effect!
