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.
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.