This Apple Butter Cheesecake is creamy and packed with the warm flavors of cinnamon and sweet apples. It’s perfect for fall but delicious any time of year!
Honestly, it’s hard to resist grabbing a slice (or two) once it’s chilled! I love serving it with a dollop of whipped cream on top—pure bliss!
Key Ingredients & Substitutions
Graham Cracker Crumbs: This is the base of your crust. If you don’t have graham crackers, you can try vanilla wafer cookies or even digestive biscuits as great substitutes.
Cream Cheese: The smoothness and richness come from cream cheese. If you want a lighter option, use low-fat cream cheese but avoid fat-free, as it can lose creaminess.
Apple Butter: This is key for flavor. You can make your own using apples and spices or buy it. Alternatively, use apple sauce mixed with a bit of cinnamon for a lighter version, but it won’t be as rich.
Sour Cream: Adds creaminess and tanginess to the cheesecake. Yogurt can be a good substitute if you’re out of sour cream, providing a similar texture and flavor.
How Can I Prevent My Cheesecake from Cracking?
Cracking can happen easily, but there are ways to avoid it. Here’s how:
- First, make sure all your ingredients are at room temperature before mixing. This ensures a smoother batter.
- Avoid overmixing after adding eggs to keep air bubbles from forming.
- Cooling down the cheesecake in the oven is key! It helps to gradually drop the temperature, which minimizes cracking.
- Finally, you might also want to bake it in a water bath (bain-marie). Placing the cheesecake in a larger pan filled with hot water can provide moisture and even cooking.
Keep these tips in mind, and you’ll have a beautifully smooth cheesecake!
Delicious Apple Butter Cheesecake
Ingredients You’ll Need:
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 4 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup sour cream
For the Apple Butter Swirl:
- ¾ cup apple butter
How Much Time Will You Need?
This Apple Butter Cheesecake requires about 20 minutes of preparation time and then 55-65 minutes to bake. After baking, let it cool in the oven and then chill the cheesecake in the refrigerator for at least 4 hours, or overnight for best results. Total time to enjoy this delightful dessert is about 5 hours and 30 minutes, including chilling time!
Step-by-Step Instructions:
1. Prepare the Oven and Pan:
Start by preheating your oven to 325°F (163°C). While the oven is heating up, lightly grease a 9-inch springform pan to ensure the cheesecake releases easily once it’s done.
2. Make the Crust:
In a medium bowl, mix together the graham cracker crumbs, granulated sugar, and melted butter. Stir until all the crumbs are evenly moistened. Press this mixture firmly into the bottom of the prepared springform pan, making sure it’s packed down tightly. Set your crust aside to hold its shape.
3. Prepare the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese with an electric mixer until it’s smooth and creamy. Gradually add the granulated sugar, continuing to beat until the mixture is well blended and smooth. Mix in the vanilla extract.
4. Add Eggs and Sour Cream:
Add the eggs to the cream cheese mixture one at a time, beating gently after each addition until just combined. Be careful not to overmix, as we want to keep the cheesecake fluffy! Finally, blend in the sour cream until everything is smooth and uniform.
5. Combine and Swirl:
Pour the cheesecake batter over the crust in the springform pan, smoothing it out evenly with a spatula. Then, spoon dollops of apple butter across the top. Using a butter knife or skewer, gently swirl the apple butter into the cheesecake batter to create a pretty marbled effect.
6. Bake Your Cheesecake:
Place the springform pan on a baking sheet (to catch any drips) and bake in the preheated oven for about 55-65 minutes. You’ll know it’s done when the edges are set and the center has a slight jiggle.
7. Cool and Chill:
Once baked, turn off the oven and prop the door open with a wooden spoon. Let the cheesecake cool in the oven for about 1 hour. This helps prevent cracking. After an hour, remove it from the oven and refrigerate for at least 4 hours (or overnight) to fully chill and set.
8. Serve and Enjoy:
When you’re ready to serve, carefully remove the sides of the springform pan. For an extra indulgent touch, drizzle additional warmed apple butter on top. Slice up your delicious cheesecake, serve, and enjoy every creamy bite!
Can I Use a Different Type of Cookie for the Crust?
Absolutely! If you don’t have graham crackers, you can use digestive biscuits, vanilla wafer cookies, or even Oreo cookies for a chocolatey twist. Just crush them the same way and proceed with the rest of the recipe.
How Do I Store Leftover Cheesecake?
Leftover cheesecake can be stored in an airtight container in the refrigerator for up to 5 days. If you want to keep it longer, you can freeze slices wrapped tightly in plastic wrap for up to 2 months.
Can I Add More Apple Butter to the Recipe?
Yes, feel free to adjust the apple butter swirl to your taste! You can add more or even layer it in between the filling or at the very top for more flavor. Just be mindful not to overload it, as too much might affect the cheesecake’s structure.
What Should I Do If My Cheesecake Cracks?
If your cheesecake cracks, don’t worry! It’ll still taste delicious. To prevent cracking in the future, be sure not to overmix, cool it slowly in the oven, and consider baking it in a water bath for added moisture. If it cracks, you can always cover it with whipped cream or extra apple butter to hide it!