This Apple Butter Cheesecake combines creamy indulgence with a wholesome twist, making it both comforting and satisfying.
The cheesecake is naturally rich in protein from cream cheese and eggs, while the graham cracker base provides a touch of fiber.
Apple butter adds fruity sweetness with warm spices, eliminating the need for excess sugar.
Simple to prepare, it’s a fuss-free dessert that feels gourmet yet is perfect for everyday enjoyment or festive gatherings.
Apple Butter Cheesecake
Equipment
- 1 × Stand Mixer (or hand mixer)
- 1 × 9-inch springform pan
- 1 × mixing bowl
- 1 × rubber spatula
- 1 × Measuring Cups & Spoons
Ingredients
- 1 ½ cups graham cracker crumbs
- 4 tablespoons butter melted
- 16 ounces cream cheese softened
- 14 ounces sweetened condensed milk
- 2 teaspoons vanilla extract
- 4 large eggs
- 1 cup apple butter
Instructions
- Prepare and Preheat the Oven: Begin by preheating your oven to 300°F (150°C) so it reaches the right temperature by the time your cheesecake is ready to bake. This gentle heat ensures the cheesecake bakes evenly without cracking or drying out. Lightly grease the bottom and sides of your 9-inch springform pan, or line the base with parchment paper for easier removal later.
- Create the Graham Cracker Crust: In a medium mixing bowl, combine 1 ½ cups graham cracker crumbs with 4 tablespoons melted butter. Stir with a fork or spatula until every crumb is evenly coated with the butter, creating a texture that resembles damp sand. Pour this mixture into the prepared springform pan. Using the bottom of a measuring cup or a flat glass, press the crumbs firmly and evenly across the bottom of the pan, making sure the crust is compact. This helps the crust hold together once baked.
- Bake the Crust for a Crisp Base: Place the pan with the crust in your preheated oven and bake for 10 minutes. This short bake time sets the crust and gives it a toasted, slightly crunchy texture that contrasts beautifully with the creamy cheesecake filling. Once baked, remove from the oven and allow it to cool slightly while preparing the filling.
- Soften and Smooth the Cream Cheese: Place 16 ounces of softened cream cheese into the bowl of a stand mixer (or use a large bowl with a hand mixer). Beat the cream cheese on medium speed until completely smooth and lump-free, scraping down the sides and bottom of the bowl with a rubber spatula as needed. Taking the time to fully soften and whip the cream cheese ensures your cheesecake filling will be velvety and uniform without grainy bits.
- Blend in the Sweetened Condensed Milk and Vanilla: Slowly pour in 14 ounces of sweetened condensed milk, mixing continuously on low to medium speed until it is fully incorporated. The mixture should look glossy and creamy without streaks. Next, add 2 teaspoons vanilla extract, blending just until combined. The sweetened condensed milk gives the cheesecake its signature richness while the vanilla enhances the warm flavors of the apple butter.
- Add the Eggs One at a Time: Crack 4 large eggs, adding them to the batter one at a time. Beat on low speed after each addition until the yolk is just blended in before adding the next egg. Avoid over-mixing at this stage, as whipping too much air into the eggs can cause cracks while baking. The goal is to achieve a silky, custard-like filling that bakes evenly.
- Incorporate the Apple Butter: Measure out 1 cup apple butter and gently fold it into the cheesecake batter using your mixer on low speed or a spatula. Continue mixing until the apple butter is evenly distributed throughout the filling, giving it a smooth texture and a warm spiced flavor. If your apple butter is thicker, scrape down the bowl often to make sure it blends fully.
- Assemble the Cheesecake: Pour the cheesecake filling over the pre-baked crust in the springform pan. Smooth the top with a spatula so the surface is even. For best results, firmly tap the pan a few times on the counter to release any trapped air bubbles, which helps prevent cracks during baking.
- Bake the Cheesecake Gently: Transfer the cheesecake to the oven and bake for 60–70 minutes, or until the edges appear set and the center has just the slightest jiggle when you gently shake the pan. Avoid opening the oven door frequently, as sudden changes in temperature can cause the cheesecake to sink or crack.
- Cool the Cheesecake Gradually: Once baked, remove the pan from the oven and place it on a wire rack. Allow the cheesecake to cool at room temperature for at least 1–2 hours. Cooling slowly helps prevent cracks and ensures the filling firms up properly. Resist the temptation to refrigerate immediately, as rapid cooling can cause the surface to split.
- Chill for Best Texture: After the cheesecake has cooled to room temperature, cover it with plastic wrap or aluminum foil and transfer it to the refrigerator. Chill for at least 2 hours, but preferably overnight. This chilling period allows the flavors to meld and the filling to reach the ideal creamy, sliceable consistency.
- Garnish and Serve: Before serving, release the cheesecake from the springform pan by gently running a thin knife along the edges, then unclasping the ring. For an elegant finish, decorate the top with whipped cream, a drizzle of apple butter, or a sprinkle of cinnamon. Slice with a sharp knife dipped in hot water and wiped dry between cuts for perfectly clean slices. Serve chilled and enjoy the creamy, spiced flavors of fall in every bite!
Notes
- Gingersnap or Biscoff cookies can replace graham crackers for a spiced, fragrant crust.
- Ensure cream cheese is softened completely to achieve a smooth, lump-free filling.
- If your apple butter is mild, enhance it with cinnamon, nutmeg, ginger, or cloves.
- Tapping the pan before baking removes air bubbles and reduces cracking.
- Chill overnight for the best flavor and sliceable texture.
- A dollop of whipped cream makes a simple yet elegant garnish.
Chef’s Secrets for Perfect Texture
The key to a flawless cheesecake lies in patience and gentle handling.
Always start with cream cheese at room temperature—cold cream cheese won’t whip properly and may leave lumps in the filling.
When incorporating eggs, mix them in one at a time on low speed; over-beating can introduce excess air, leading to cracks during baking.
Baking at a lower temperature, such as 300°F, prevents over-browning and gives the cheesecake time to set evenly without curdling.
Finally, allow the cheesecake to cool gradually at room temperature before refrigerating.
This slow cooling process helps maintain a silky, uniform texture.
Serving Suggestions for Every Occasion
This cheesecake shines as both a casual treat and a centerpiece for special gatherings.
For a cozy fall dessert, serve it plain with a hot cup of coffee, chai tea, or spiced cider.
To elevate it for a holiday table, add decorative swirls of whipped cream and a drizzle of extra apple butter or caramel sauce.
Fresh apple slices lightly dusted with cinnamon also make a beautiful garnish.
If you’re entertaining, cut smaller slices since the cheesecake is rich, and pair it with lighter sides like fruit salad or roasted nuts to balance the flavors.
Storage Tips to Keep Freshness
Cheesecake needs to be kept chilled to maintain its creamy structure.
Store leftovers in the refrigerator, tightly covered with plastic wrap or in an airtight container, for up to 5 days.
To keep the crust from becoming soggy, place a sheet of parchment between the cheesecake and the wrap.
For longer storage, cheesecake freezes exceptionally well—slice it into portions, wrap each piece tightly in plastic wrap, then foil, and freeze for up to 2 months.
Thaw overnight in the refrigerator before serving, and the texture will remain nearly identical to freshly baked.
Frequently Asked Questions
1. Can I make this cheesecake ahead of time?
Yes, this recipe is actually better when made ahead. Preparing it a day in advance gives the cheesecake time to set and develop richer flavor. Just keep it covered and refrigerated until serving.
2. What if my cheesecake cracks on top?
Cracks don’t affect taste, but to avoid them, don’t over-mix the batter and let the cheesecake cool gradually. If cracks appear, cover them with whipped cream or a drizzle of apple butter for a beautiful finish.
3. Can I substitute apple butter with applesauce?
Applesauce has more water and less concentrated flavor than apple butter, so it won’t provide the same texture or depth. If you only have applesauce, reduce its liquid by simmering it on the stove before using.
4. How can I tell when the cheesecake is done?
The edges should look firm while the center still has a slight jiggle when gently shaken. It will continue to set as it cools. Avoid over-baking, which can cause the texture to become dry or grainy.
5. What toppings pair well with this cheesecake?
Whipped cream, caramel drizzle, candied pecans, or fresh apple slices are excellent choices. You can also add a dusting of cinnamon or nutmeg to complement the spiced apple butter flavor.
