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Delicious slice of Apple Butter Cheesecake with a creamy topping and apple garnish

Apple Butter Cheesecake

A delightful dessert featuring a creamy, tangy cheesecake filling swirled with rich apple butter, all resting on a crisp graham cracker crust. Perfect for fall gatherings or any special occasion.
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Prep Time 40 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 50 minutes
Servings: 10 slices
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 1.5 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tbsp melted unsalted butter
Filling
  • 32 oz cream cheese softened
  • 1 cup granulated sugar
  • 4 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup sour cream
  • 1/2 cup apple butter

Equipment

  • Springform pan
  • Mixing bowls
  • Electric mixer
  • Measuring cups
  • Measuring spoons
  • Spatula
  • Roasting pan
  • Wire rack

Method
 

Preparation
  1. Preheat oven to 325°F (160°C) and prepare a 9-inch springform pan by wrapping the bottom with foil and lightly greasing it.
  2. Combine graham cracker crumbs, 1/4 cup sugar, and melted butter, then press the mixture evenly into the bottom of the prepared pan.
Cheesecake Filling & Baking
  1. In a large bowl, beat the softened cream cheese with 1 cup sugar until smooth and creamy, scraping down the sides as needed.
  2. Beat in the eggs one at a time, mixing well after each, then stir in the vanilla extract and sour cream until just combined.
  3. Pour half of the cheesecake batter over the crust, dollop spoonfuls of apple butter, and swirl gently with a knife.
  4. Carefully pour the remaining batter over the apple butter, add more dollops, and swirl again for a marbled effect.
  5. Place the springform pan in a larger roasting pan, then pour hot water into the roasting pan to create a water bath.
  6. Bake for 70-80 minutes until the edges are set and center jiggles slightly, then cool in the oven with the door cracked for 1 hour.
Cooling & Serving
  1. Remove the cheesecake from the water bath, unwrap the foil, and cool completely on a wire rack before refrigerating for at least 6 hours or overnight.

Notes

For best results, ensure your cream cheese is completely softened to prevent lumps. Do not overmix the batter after adding eggs, as this can introduce too much air and cause cracks. Chilling the cheesecake thoroughly is crucial for proper setting and flavor development.