There’s a sublime moment when silky, tangy cheesecake meets the deep, caramelized warmth of apple butter. This Apple Butter Cheesecake Recipe is everything you want from a dessert that tastes like autumn wrapped in a velvet blanket: a tender, buttery graham crust, a rich, creamy filling, and ribbons of spiced apple butter that add warmth and complexity without overwhelming the delicate cheesecake base. I’ve written this recipe the way I teach in my kitchen: precise, practical, and sprinkled with chef’s tips so you’ll get bakery-worthy results at home.

Below you’ll find a full, step-by-step recipe, sensible techniques, troubleshooting, variations (gluten-free, no-bake, mini tarts), and serving ideas so you can make this cheesecake for a crowd or keep it all to yourself.

Why this Apple Butter Cheesecake works

Cheesecake is a simple matrix of cream cheese, eggs, sugar, and fat. What turns a good cheesecake into a memorable one is balance: creamy texture, gentle acidity, and a flavor lift. Apple butter — intensified apples cooked down with sugar and warm spices — brings a concentrated, jam-like note that complements the tang of the cream cheese without watering it down. Swirled into the filling and accented on top, apple butter provides pockets of flavor and beautiful rustic canals of color that make each slice look and taste special.

Ingredients

Yields: one 9-inch (23 cm) springform cheesecake — about 10–12 slices.

Crust

• 1½ cups (165 g) graham cracker crumbs (about 10–12 full crackers); or use gingersnap crumbs for more spice
• 2 tablespoons (25 g) granulated sugar
• 6 tablespoons (85 g) unsalted butter, melted
• ½ teaspoon ground cinnamon (optional, but lovely)

Filling

• 32 oz (900 g) full-fat cream cheese — 4 (8 oz) blocks, room temperature
• 1 cup (200 g) granulated sugar
• 3 large eggs + 1 large egg yolk, room temperature
• 1 cup (240 g) sour cream, room temperature
• 2 teaspoons pure vanilla extract
• 2 tablespoons all-purpose flour (or cornstarch) — optional, helps stabilize
• ¼ cup (60 ml) heavy cream (optional for silkier texture)
• ¾ cup (approx. 200 g) apple butter, at room temperature — divided (about ½ cup for swirl + ¼ cup for topping)

Optional Topping (choose one or combine)

• ½ cup plus extra apple butter warmed slightly for spreading
• Whipped cream (sweetened lightly)
• Drizzle of salted caramel
• Chopped toasted pecans or walnuts, toasted oats, or candied pecans
• Thinly sliced baked apples tossed with cinnamon and a splash of lemon

Notes on apple butter: You can use store-bought apple butter (choose a high-quality, not overly sugary brand) or homemade. If your apple butter is very thick, warm it gently in the microwave or on the stovetop to make it easier to swirl.

Equipment

• 9-inch (23 cm) springform pan
• Mixing bowls (glass or metal)
• Electric mixer (stand mixer with paddle or handheld)
• Rubber spatula and offset spatula
• Medium saucepan or kettle (for hot water bath)
• Large roasting pan or baking dish (to hold the springform in a water bath)
• Thermometer (instant-read or probe) — optional but useful (target 150–155°F / 65–68°C)
• Parchment paper (optional, to line the pan base)

Preparation overview (big picture)

1. Make crust and press into a springform pan; chill.
2. Beat cream cheese until completely smooth, then add sugar and remaining filling ingredients.
3. Spoon filling into crust, dot with apple butter, swirl.
4. Bake in a water bath at low temperature until edges set but center jiggles.
5. Cool slowly, chill thoroughly (at least 8 hours).
6. Remove from pan, top as desired, and serve.

Step-by-step — Method

1. Prep and preheat

• Preheat oven to 325°F (163°C).
• Position the oven rack in the lower third of the oven to make room for the water bath.
• Grease your 9-inch springform pan lightly. If you like, set a circle of parchment on the bottom for easier release.

2. Make the crust

1. In a medium bowl combine graham crumbs, sugar, and cinnamon.
2. Pour in melted butter and stir until evenly moistened and the mixture holds together when pressed.
3. Press the mixture evenly into the bottom of the springform pan and about ½ inch up the sides if you like a little rim. Use the bottom of a glass or measuring cup to compact firmly.
4. Optional: blind-bake the crust for 8–10 minutes to crisp it and prevent sogginess. Cool slightly.

3. Make the filling (the chef’s precision)

1. Ensure the cream cheese is fully at room temperature — this is critical. Cut into chunks and place in the mixing bowl. Beat on medium speed until completely smooth and lump-free (3–4 minutes). Scrape the bowl.
2. Add the sugar and continue beating until incorporated and glossy, about 1–2 minutes. Don’t overbeat once eggs are added.
3. Add eggs one at a time on low speed, blending just until incorporated. Add the extra yolk last. Scrape the bowl and be gentle — overworking introduces air, which can cause cracks.
4. Add sour cream, heavy cream (if using), vanilla, and flour. Mix on low until smooth and homogeneous. Finish with a gentle hand with a rubber spatula — you want a silky, lump-free batter, not foamy.

4. Assemble & swirl

1. Pour about two-thirds of the filling into the prepared crust and smooth gently.
2. Spoon ½ cup (or slightly more) of room-temperature apple butter into several dollops over the filling.
3. Add the remaining filling on top, then add another ¼ cup of apple butter in small dollops across the surface.
4. Use a thin knife or skewer to gently swirl the apple butter into the batter — make figure-eights and spirals. Don’t over-mix; you want defined ribbons and pockets of apple flavor.

5. Bake in a water bath (important for a creamy, crack-free finish)

1. Wrap the outside of the springform pan twice with heavy-duty foil to prevent leaks.
2. Place the wrapped pan in a larger roasting pan. Pour hot (not boiling) water into the roasting pan until it reaches about halfway up the side of the springform. (Hot tap water is fine.)
3. Carefully transfer to the oven and bake at 325°F (163°C) for 55–70 minutes. Check at 50–55 minutes: the edges should be set and the center should still have a slight jiggle when you gently shake the pan (about like a slightly set gelatin). If you’re using a thermometer, the internal temp in the center should be about 150–155°F (65–68°C).
4. If the top is browning too quickly, tent lightly with foil.

6. Cool slowly (this prevents cracks)

1. Turn the oven off. Crack the oven door and let the cheesecake cool in the oven for 1 hour. This gradual cooling prevents sudden temperature changes that cause cracking.
2. Remove the pan from the water bath and set on a wire rack to come to room temperature. Don’t remove the foil yet.
3. Once cooled to room temp, chill in the refrigerator, still in the springform pan, for at least 8 hours or overnight. Overnight is best — it allows flavors to meld and the texture to fully set.

7. Finish and serve

1. Run a thin knife around the edge of the cheesecake to release it from the pan. Unclasp the springform and remove the outer ring. For a neat presentation, spread the warmed extra apple butter across the top, or pipe a ring of whipped cream and garnish with toasted pecans or baked cinnamon apple slices.
2. Slice with a clean, hot knife (dip in hot water and wipe between slices) to get clean edges.

Tips, tricks, and troubleshooting (chef’s notes)

• Room temperature ingredients are non-negotiable. Cold cream cheese yields lumps; warm eggs and sour cream incorporate much more smoothly.
• Don’t overmix once eggs are in. Overbeating incorporates air that will cause puffing and then cracking. Mix just until combined.
• Water bath = success. The steam and gentle heat prevent the cheesecake from drying and cracking. Wrap the pan well to prevent leaks. If you’re nervous, double wrap the base and test with a small amount of water before filling.
• Temperature control. Oven temps vary. If your oven runs hot, drop to 300–310°F and add time. Use an oven thermometer if you have one.
• Center jiggle is okay. Cheesecakes set further as they cool. If the center is completely firm, you may have overbaked it.
• If it cracks. Don’t panic—mask it with a whipped sour cream topping, a thin spread of apple butter, or a plentiful decoration of caramel and nuts. Cracks don’t affect flavor.
• Slicing like a pro. Warm the knife under hot water, dry it, slice, repeat. This yields clean, glossy cuts.
• Make it ahead. Cheesecakes taste better the day after — plan ahead and make it the night before.

Variations & adaptations

Gingersnap Apple Butter Cheesecake
Swap gingersnap crumbs for the graham crumbs in the crust, add ½ teaspoon ground ginger to the filling, and finish with crystallized ginger pieces.

Streusel-topped Apple Butter Cheesecake
Make a cinnamon-brown sugar streusel (1 cup flour, ½ cup brown sugar, 6 tbsp cold butter, 1 tsp cinnamon) and sprinkle over the top in the last 10 minutes of baking for a crunchy crown.

Mini Apple Butter Cheesecakes
Divide the crust and filling among lined muffin tins (use liners) and bake at 325°F for 18–25 minutes until set. No water bath required, but watch closely.

No-Bake Apple Butter Cheesecake
For summer or a quick version: beat 16 oz cream cheese with ½ cup powdered sugar, fold in 1 cup whipped cream (stabilized) and ½ cup apple butter, pour over a chilled graham crust and chill 4+ hours. The flavor won’t be as dense, but it’s a delicious shortcut.

Gluten-free
Use gluten-free graham crackers or a crust made from almond flour (1½ cups almond flour, 3 tbsp sugar, 6 tbsp butter). Blind bake as usual.

Lower-sugar or light
Use a sugar substitute formulated for baking (erythritol blends) and 2% cream cheese and sour cream. Texture will be slightly different; I recommend testing small batches.

Bourbon Apple Butter Cheesecake
Stir 1–2 tablespoons bourbon into the apple butter before swirling for a grown-up note. Reserve judgment if serving to kids.

Vegan suggestion
A full vegan version requires a different technique (silken tofu or cashew base with agar) — delicious, but outside the scope of this classic baked method.

Serving suggestions & pairings

• Sauces & toppings: Warm apple butter, salted caramel drizzle, cinnamon whipped cream, or a few spoonfuls of lightly sautéed apples with butter and brown sugar.
• Garnishes: Toasted pecans, thin apple slices (fresh or lightly baked), a dusting of cinnamon, lemon zest for brightness.
• Drinks: Serve with hot coffee, a strong espresso, apple cider (hot or hard), or dessert wines like a late-harvest Riesling. For a spirited match, a neat pour of bourbon or a cinnamon old fashioned complements the spices.
• Portioning: This cheesecake is rich — 1 slice (1/10 to 1/12 of the cake) is generous. Pair with a small scoop of vanilla bean ice cream for indulgence.

Make-ahead, storage & freezing

• Make-ahead: Cheesecake is ideal to make a day or two in advance. Flavors deepen after 24 hours.
• In the fridge: Store covered (plastic wrap directly on the surface or in a cake box) for up to 4 days. If topped with whipped cream, consume within 2 days for best texture.
• Freezing: For longer storage, wrap whole cheesecake (after chilling overnight) tightly in plastic wrap and aluminum foil. Freeze up to 1 month. Thaw in the fridge overnight before topping and serving. Individual slices can be frozen similarly and thawed in the fridge.

Frequently asked questions

Q: Can I use low-fat cream cheese?
A: You can, but full-fat yields the best texture and mouthfeel. Low-fat can make the cake less smooth and more prone to cracking.

Q: My apple butter has seeds or chunks — is that okay?
A: Smooth apple butter is preferable for a clean swirl. If you like texture, small chunks are fine — just be aware that large lumps may create pockets that don’t set as evenly.

Q: Do I have to use a water bath?
A: No, but the water bath greatly reduces cracks and gives a silkier texture. If you skip it, reduce oven temp 10–15°F and keep a close eye.

Q: Why did my cheesecake sink in the middle?
A: Most likely underbaked in the center or overmixed. Ensure proper bake time and the center jiggle method, and avoid overbeating.

A quick homemade apple butter (if you want to make your own)

If you prefer homemade apple butter, here’s a quick method — plan for several hours for a proper caramelized depth.

• 3 lbs apples (a mix of sweet and tart, peeled, cored, chopped)
• 1 cup sugar (adjust to taste)
• 1 tsp ground cinnamon
• ¼ tsp ground cloves
• 2 tbsp lemon juice
• ¼ cup apple cider or water

Simmer apples, sugar, spices, and lemon juice with a splash of cider until very soft (about 45–60 minutes). Puree with an immersion blender and continue to cook over low heat, stirring frequently, until thick and spreadable (another 30–60 minutes). Cool and use. Homemade apple butter has fresher, brighter apple notes than some store brands and pairs beautifully with the cheesecake.

Final thoughts (chef’s send-off)

This Apple Butter Cheesecake Recipe is a dessert that looks like effort but rewards you with comfort, elegance, and deep autumnal flavor. It’s a showstopper for holiday tables, dinner parties, and cozy weekend bakes. Follow the steps closely: room-temperature ingredients, gentle mixing, water bath, and patient chilling — these are the rhythms that transform cream cheese into something sublime.

Apple Butter Cheesecake Recipe

A luscious, bakery-style Apple Butter Cheesecake Recipe that combines a buttery graham crust with a silky cream-cheese filling and warm ribbons of spiced apple butter — perfect for fall gatherings, holidays, or any time you want a cozy, show-stopping dessert.

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Prep Time 30 minutes mins

Chilling time 8 hours hrs

Course Dessert

Cuisine American

Servings 12

Calories 561 kcal

Ingredients

  

Crust

• 1½ cups 165 g graham cracker crumbs (or gingersnap crumbs for extra spice)
• 2 tablespoons 25 g granulated sugar
• 6 tablespoons 85 g unsalted butter, melted
• ½ teaspoon ground cinnamon optional

Filling

• 32 oz 900 g full-fat cream cheese, room temperature (4 × 8 oz / 226 g blocks)
• 1 cup 200 g granulated sugar
• 3 large eggs + 1 large egg yolk room temperature
• 1 cup 240 g sour cream, room temperature
• 2 teaspoons pure vanilla extract
• 2 tablespoons all-purpose flour or cornstarch — optional, for stabilization
• ¼ cup 60 ml heavy cream — optional for a silkier texture
• ¾ cup ≈200 g apple butter, room temperature — divided (about ½ cup for the swirl + ¼ cup for topping)

Optional Toppings / Garnishes

• Warm apple butter for glazing whipped cream, salted caramel drizzle, toasted pecans or walnuts, thin baked apple slices, or a sprinkle of cinnamon

Instructions

 

Prep & preheat

• Preheat oven to 325°F (163°C). Position an oven rack in the lower third. Grease a 9-inch (23 cm) springform pan and optionally line the bottom with parchment.

Make the crust

• Combine graham crumbs, 2 tbsp sugar, and cinnamon (if using).
• Stir in melted butter until mixture holds when pressed.
• Press evenly into the bottom (and up the sides about ½”) of the springform pan. Use a flat-bottomed glass for even compression.
• Optional: blind-bake 8–10 minutes for a crisper crust. Cool slightly.

Prepare the filling

• Ensure cream cheese is fully room temperature. Beat cream cheese on medium speed until absolutely smooth and lump-free (3–4 minutes). Scrape the bowl.
• Add 1 cup (200 g) sugar and beat until incorporated and glossy (about 1–2 minutes).
• On low speed, add eggs one at a time, blending until just combined; add the extra yolk last. Avoid overbeating.
• Mix in sour cream, heavy cream (if using), vanilla, and flour on low until smooth. Finish by folding gently with a spatula to remove any streaks.

Assemble and swirl apple butter

• Pour about two-thirds of the filling into the crust and smooth. Dollop roughly ½ cup apple butter in several spots.
• Add remaining filling, then dot the surface with the remaining apple butter.
• Using a thin knife or skewer, gently swirl the apple butter through the batter in figure-eights and spirals — don’t overmix.

Bake in a water bath

• Wrap the outside of the springform pan twice with heavy-duty foil (prevent leaks). Place the pan inside a larger roasting pan.
• Pour hot (not boiling) water into the roasting pan until it reaches halfway up the springform sides.
• Bake at 325°F (163°C) for 55–70 minutes. Check at 50–55 minutes: the edges should be set and the center should have a slight jiggle (like set gelatin). If using an instant-read thermometer, aim for about 150–155°F (65–68°C) in the center. Tent with foil if the top browns too quickly.

Cool slowly & chill

• Turn oven off and crack the door; let the cheesecake cool inside for 1 hour (slow cooling reduces cracks).
• Remove from the water bath and transfer to a wire rack to cool to room temperature. Keep foil on until cooled.
• Refrigerate — still in the pan — for at least 8 hours or overnight.

Finish & serve

• Run a thin knife around the edge to release. Unclasp the springform ring. Warm a little extra apple butter and gently spread across the top, or pipe whipped cream and garnish with toasted nuts and apple slices. Slice with a hot, wiped knife for clean cuts.

Notes

• Room temperature ingredients are essential for a lump-free batter.
• Don’t overmix once eggs are added — avoid air in the batter to prevent cracks.
• The water bath is highly recommended: it creates even, gentle heat and a creamier texture. Foil the pan well to prevent leaks.
• If cracks appear, cover with whipped topping, a thin layer of warmed apple butter, or streusel to hide them — flavor is unaffected.
• Make-ahead: cheesecake improves overnight — plan ahead.
• Storage: keep refrigerated, wrapped or in a covered cake container, up to 4 days. If topped with whipped cream, consume within 2 days.
• Freezing: wrap whole (after firm chilling) tightly in plastic and foil for up to 1 month. Thaw overnight in the fridge.
• Variations: gingersnap crust, streusel topping, mini cheesecakes, no-bake version (use stabilized whipped cream), gluten-free with almond-flour crust, or a splash of bourbon stirred into apple butter.