Description
This Apple Butter Cheesecake is a creamy, no-bake dessert featuring a graham cracker crust infused with cinnamon and a smooth cream cheese filling swirled with luscious apple butter. Perfectly chilled and delightfully rich, it’s a crowd-pleasing treat ideal for fall or any occasion.
Ingredients
Scale
Crust
- 2 cups (204 g) graham cracker crumbs (12-13 full sheets, crushed)
- ½ teaspoon cinnamon
- ½ cup (113 g) unsalted butter, melted
Filling
- 2 packages (8 ounces each) cream cheese, softened
- 1 cup (200 g) granulated sugar
- 2 cups (476 g) heavy cream
- ¾ teaspoon fresh lemon juice
- ½ cup (120 g) apple butter
Instructions
- Prepare the Pan: Spray a 9-inch springform pan with nonstick cooking spray to ensure the cheesecake releases easily after chilling.
- Make the Crust: In a medium bowl, combine graham cracker crumbs and cinnamon. Pour in melted butter and stir until all crumbs are evenly coated. Press the mixture firmly into the bottom and up the sides of the springform pan. Place the pan in the refrigerator to set while you prepare the filling.
- Prepare the Filling: In a large mixing bowl, use a hand mixer on medium speed to beat softened cream cheese and granulated sugar until smooth and creamy.
- Add Cream and Lemon Juice: Gradually add the heavy cream and lemon juice while continuing to beat the mixture for 1 to 2 minutes until it becomes fluffy, light, and well combined.
- Assemble the Cheesecake: Pour the creamy cheesecake filling into the chilled crust, spreading it evenly. Spoon large dollops of apple butter on top and gently swirl with a knife or offset spatula, being careful not to disturb the crust.
- Chill: Refrigerate the assembled cheesecake for at least 6 hours or preferably overnight, until it is firm and set for serving.
Notes
- Make sure the cream cheese is fully softened to avoid lumps in the filling.
- Chilling the crust before adding the filling helps it hold together better.
- Use full-fat heavy cream for the best texture and richness.
- Apple butter can be homemade or store-bought depending on your preference.
- The cheesecake is best served chilled but can be kept refrigerated for up to 3 days.
