Description
This Apple Butter Cheesecake combines the creamy richness of classic cheesecake with the warm, spiced flavors of apple butter, cinnamon, and nutmeg. Featuring a buttery graham cracker crust and a smooth, flavorful filling, it’s a perfect dessert for autumn gatherings or any time you crave a comforting twist on a beloved treat.
Ingredients
Scale
Crust
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
Filling
- 16 oz cream cheese, softened
- ¾ cup granulated sugar
- 2 tsp vanilla extract
- 1 cup apple butter
- 3 large eggs, room temperature
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the crust and cheesecake.
- Prepare Crust: In a mixing bowl, combine the graham cracker crumbs with the melted butter until the mixture resembles wet sand. Press this mixture firmly into the bottom of a springform pan to form the crust layer.
- Bake Crust: Bake the crust in the preheated oven for 8-10 minutes, or until it turns golden brown. Remove it from the oven and allow it to cool completely before adding the filling.
- Mix Filling Base: Using a mixer, beat the softened cream cheese until smooth and creamy. Add the granulated sugar, vanilla extract, ground cinnamon, ground nutmeg, and apple butter to the cream cheese. Mix thoroughly until the filling is smooth and well combined.
- Add Eggs: Incorporate the eggs one at a time into the cream cheese mixture, mixing on low speed after each addition to avoid overbeating and to prevent lumps in the batter.
- Assemble Cheesecake: Pour the prepared filling over the cooled crust in the springform pan, spreading it evenly and smoothing the top with a spatula.
- Bake Cheesecake: Place the cheesecake in the oven and bake for 50-60 minutes. The edges should be set firmly while the center remains slightly jiggly to ensure a creamy texture.
- Cool Cheesecake: Turn off the oven and leave the cheesecake inside to cool slowly for about one hour. This gradual cooling helps prevent cracking. Afterward, remove the cheesecake from the oven and refrigerate to chill before serving.
Notes
- For best results, ensure cream cheese and eggs are at room temperature before mixing.
- Do not overbake; the center should retain a slight jiggle for a creamy texture.
- A springform pan is recommended for easy removal of the cheesecake.
- Allow the cheesecake to chill for at least 4 hours or overnight before serving for optimal flavor and texture.
- You can garnish with whipped cream or thin apple slices for presentation.
