Description
This Apple Butter Cheesecake combines a rich, creamy cream cheese filling infused with warm spices and sweet apple butter, all resting on a buttery graham cracker crust. Perfectly spiced with cinnamon and nutmeg, this decadent dessert offers a smooth texture with a comforting autumnal flavor, ideal for gatherings and special occasions.
Ingredients
Scale
Crust
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
Filling
- 1 cup apple butter
- 16 oz cream cheese, softened
- ¾ cup granulated sugar
- 2 tsp vanilla extract
- 3 large eggs, room temperature
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the crust and the cheesecake.
- Prepare Crust: In a bowl, mix the graham cracker crumbs with the melted butter until evenly combined. Press this mixture firmly into the bottom of a springform pan to form the base.
- Bake Crust: Bake the crust in the preheated oven for 8-10 minutes until it is golden brown. Remove and allow it to cool completely to ensure the filling sets well.
- Make Filling: Beat the softened cream cheese in a large bowl until smooth and creamy. Add the granulated sugar, vanilla extract, ground cinnamon, ground nutmeg, and apple butter; mix thoroughly until the mixture is uniform and creamy.
- Add Eggs: Incorporate the eggs one at a time, mixing on low speed to avoid incorporating air and preventing lumps from forming in the batter.
- Assemble Cheesecake: Pour the prepared filling over the cooled crust, smoothing the top evenly with a spatula for an attractive finish.
- Bake Cheesecake: Bake in the oven for 50-60 minutes. The cheesecake edges should be set while the center remains slightly jiggly to ensure smoothness and creaminess.
- Cool Down: Turn off the oven and leave the cheesecake inside for about an hour to cool slowly, which helps to prevent cracking. Then remove the cheesecake from the oven and chill before serving.
Notes
- Ensure cream cheese is softened to room temperature for a smooth batter.
- Use room temperature eggs to help the batter blend better and avoid lumps.
- Do not overbake; the center should still jiggle slightly when done to maintain creamy texture.
- Allow the cheesecake to cool gradually in the oven to prevent cracking on the surface.
- Chill the cheesecake for at least 4 hours or overnight for best slicing results.
