Apple Butter Cheesecake
A silky smooth cheesecake infused with apple butter and warm spices, set over a buttery graham cracker crust. This easy recipe skips the water bath yet bakes up creamy and rich, making it the perfect fall dessert or a show-stopping addition to your holiday table.
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.
