Description
This Apple Butter Cheesecake is a no-bake, creamy dessert featuring a buttery graham cracker crust and a smooth cream cheese filling swirled with sweet apple butter. Perfectly chilled to set, it’s an ideal autumn-inspired treat that combines rich textures and warm flavors.
Ingredients
Scale
Crust
- 2 cups (204 g) graham cracker crumbs, 12-13 full sheets, crushed
- ½ teaspoon cinnamon
- ½ cup (1 stick / 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 crust does not stick.
- Make the Crust: In a medium bowl, mix the graham cracker crumbs with cinnamon. Add melted butter and mix thoroughly with a fork so every crumb is coated. Press the mixture firmly into the bottom and up the sides of the prepared pan using your hand or a flat-bottomed glass. Refrigerate the crust to chill while preparing the filling.
- Prepare the Filling: In a large mixing bowl, beat softened cream cheese and granulated sugar on medium speed using a hand-held or stand mixer until creamy and smooth.
- Add Cream and Lemon Juice: Pour in the heavy cream and fresh lemon juice. Continue beating for 1-2 minutes until the mixture becomes fluffy and light.
- Assemble Cheesecake: Pour the cream cheese filling into the chilled crust, spreading evenly.
- Swirl Apple Butter: Spoon large dollops of apple butter onto the filling. Use a knife or offset spatula to swirl the apple butter into the cheesecake mixture carefully without disturbing the crust.
- Chill to Set: Refrigerate the cheesecake for at least 6 hours or overnight until the filling is firm and fully set.
- Serve: Remove from the springform pan, slice, and serve chilled for best flavor and texture.
Notes
- Ensure cream cheese is fully softened for a smooth filling without lumps.
- The crust can also be pressed into individual serving glasses for mini cheesecakes.
- Swirling the apple butter gently prevents mixing completely, creating a marbled effect.
- Keep cheesecake refrigerated until ready to serve to maintain firmness.
- For a lighter version, substitute heavy cream with whipped topping or use less sugar.
Nutrition
- Serving Size: 1 slice (1/8 of cheesecake)
- Calories: 420
- Sugar: 30g
- Sodium: 230mg
- Fat: 33g
- Saturated Fat: 20g
- Unsaturated Fat: 11g
- Trans Fat: 0.5g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 110mg
