Apple Butter Cheesecake (Printable Version)
A velvety cheesecake with spiced apple butter resting on a crunchy graham base.
# Ingredients You'll Need:
→ Base
01 -
115 g melted unsalted butter
02 -
25 g sugar
03 -
170 g graham cracker crumbs
04 -
2.5 g ground cinnamon
→ Filling
05 -
5 ml vanilla extract
06 -
680 g softened cream cheese
07 -
3 large eggs
08 -
225 g apple butter, plus some extra for topping
09 -
200 g sugar
10 -
120 g sour cream
→ Topping
11 -
Optional whipped cream
# Detailed Preparation Steps:
01 -
Turn your oven to 163°C. Mix graham crumbs, cinnamon, and sugar in a bowl. Pour in the melted butter and stir until it looks like wet sand. Press this mix flat into the bottom of a 23 cm springform pan.
02 -
Pop the crust in the oven for 10 minutes. Once done, take it out and let it cool a little while you make the filling.
03 -
In a stand mixer or big bowl, beat the cream cheese until it’s light and smooth. Slowly add sugar while mixing well.
04 -
Mix in vanilla and add eggs one by one, scraping the bowl sides now and then. Fold in the sour cream until everything is silky smooth.
05 -
Carefully fold the apple butter into the cream cheese mix. Spread this over the crust and smooth it out with a spatula.
06 -
If you’re feeling fancy, drop some extra apple butter on top. Use a butter knife to swirl it gently, making a marbled look.
07 -
Put it back in the oven for about 55 to 65 minutes. The center should be set but still wobble a bit.
08 -
Let it cool on the counter for an hour. Then pop it in the fridge for at least 4 hours, or better yet, overnight before cutting.
09 -
Serve it cold with some whipped cream or a little more apple butter if you like.
# Helpful Tips:
01 -
Make sure the cream cheese isn’t cold for a creamy finish.
02 -
Chilling it overnight helps it set and brings flavors together.
03 -
Pick good-quality apple butter for a richer taste.