Description
This Apple Butter Cheesecake is a creamy, no-bake dessert featuring a buttery graham cracker crust, a smooth cream cheese filling, and rich apple butter swirls. It’s a perfect balance of sweet and tangy flavors with a hint of cinnamon in the crust, ideal for a comforting treat or special occasion dessert.
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 Pan: Spray a 9-inch springform pan with nonstick cooking spray to prevent sticking.
- Make Crust: In a medium bowl, combine the graham cracker crumbs and cinnamon. Add the melted butter and mix thoroughly with a fork until all crumbs are coated. Press this mixture evenly into the bottom and up the sides of the prepared springform pan. Chill in the refrigerator while preparing the filling to firm up the crust.
- Prepare Filling: In a large mixing bowl, beat the softened cream cheese and sugar on medium speed with a hand mixer until smooth and creamy. Add the heavy cream and fresh lemon juice, continuing to beat for 1 to 2 minutes until the mixture becomes light and fluffy.
- Assemble Cheesecake: Pour the cream cheese filling into the chilled crust, smoothing it evenly. Add large dollops of apple butter on top and use a knife or offset spatula to gently swirl the apple butter through the filling without disturbing the crust.
- Chill Cheesecake: Refrigerate the assembled cheesecake for at least 6 hours, or overnight, until the filling is firm and completely chilled. This resting time allows the flavors to meld and the texture to set properly before serving.
Notes
- Ensure the cream cheese is softened to room temperature for easier mixing and a creamier texture.
- Do not overmix the filling once the heavy cream is added to avoid breaking the cream.
- The apple butter swirl adds both flavor and visual appeal—be gentle when swirling to maintain a marbled effect.
- The cheesecake must be refrigerated for at least 6 hours to allow it to set properly, making it easier to slice and serve.
- Use a sharp knife warmed in hot water to cut clean slices.
Nutrition
- Serving Size: 1 slice (1/8 of cheesecake)
- Calories: 420
- Sugar: 32g
- Sodium: 210mg
- Fat: 32g
- Saturated Fat: 19g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 110mg
