Oh, my goodness, let me tell you about this Apple Butter Cheesecake. It’s not just a dessert; it’s a hug in a pan, a taste of autumn, and a little bit of kitchen magic all rolled into one. I remember the first time I made it. It was fall, and I was trying to find a way to use up some extra apple butter. The idea of an Apple Butter Cheesecake popped into my head, and honestly, it was a total experiment. I’m so glad I did.

The creamy cheesecake with that spiced apple flavor… it was heavenly. I’ve tweaked it a bit over the years, and now it’s a total family favorite.

There was that one time I totally forgot to add the sugar to the crust. Can you imagine? It was so bland! My family still teases me about it, but hey, even experienced cooks have their moments, right? What I love about this recipe is how it fits into my busy life. I can make the cheesecake filling a day ahead, and then just bake it when I have time. Plus, it’s always a crowd-pleaser, whether it’s a weeknight dessert or a special occasion.

This Apple Butter Cheesecake is special because it came from a place of wanting something comforting. It’s transformed into something that reminds me of home and happy times. I know you’re going to love it! Give this Apple Cheesecake Recipe a try; you won’t regret it. I know you’ll love it!

Ingredients You’ll Need

When diving into the ingredients, remember that quality makes a difference. Opting for full-fat cream cheese will give you that signature creamy texture that makes a cheesecake irresistible. Using high-quality apple butter, especially the kind from local orchards, will infuse a deeper, richer apple flavor into your cheesecake. These small choices can elevate your Cream Cheese Apple Dessert from good to extraordinary.

Here’s what you’ll need:

1 ½ cups graham cracker crumbs: I always use the honey graham crackers for a bit of extra sweetness in my Apple Butter Cheesecake.
5 tablespoons unsalted butter, melted: I prefer using European butter in my Apple Butter Cheesecake for its richer flavor.
¼ cup granulated sugar: Just enough to give the crust a touch of sweetness.
3 (8 ounce) packages cream cheese, softened: Full-fat cream cheese is a must for that super creamy texture in our Cream Cheese Apple Dessert.
1 ½ cups granulated sugar: Because you need sweetness.
1 teaspoon vanilla extract: Pure vanilla extract is the way to go.
4 large eggs: Large eggs only in this recipe.
1 cup apple butter: I’ve found the best apple butter for this Fall Cheesecake is the kind you find at local orchards or farmers’ markets. It just has so much more flavor.
½ teaspoon ground cinnamon: Adds warmth and spice.
¼ teaspoon ground nutmeg: A little goes a long way!
Pinch of ground cloves: For that cozy fall flavor.
Optional Toppings: Whipped cream, caramel sauce, extra apple butter, chopped pecans
Cooking Spray: Just a bit for keeping the cheesecake from sticking.

Tips for Ingredients

When making Apple Butter Cheesecake, you can find the best deals on cream cheese at big box stores, especially if you buy in bulk. It saves money and you’ll use it all eventually! When it comes to leftover apple butter, I store it in an airtight container in the fridge, and it usually lasts for a couple of weeks. It’s delicious on toast or stirred into oatmeal. Here’s a trick I learned from my mom: if your butter isn’t softening fast enough, cut it into small cubes and let it sit out. It’ll soften up in no time! You can find alternatives but I advise you to stick to these ingrediants when making your Apple Butter Cheesecake.

Check out this Cinnamon Apple Butter Cheesecake – Dessert for inspiration!

How to Make – Step-by-Step

Follow these easy steps to create the perfect Apple Butter Cheesecake! Don’t worry if it seems a bit involved; each step is straightforward and contributes to the final, delectable result. The water bath, for instance, might seem intimidating, but it’s a game-changer for achieving that ultra-creamy texture. Trust the process, and you’ll be rewarded with a cheesecake that’s sure to impress.

Preheat and Prep: Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan with cooking spray. You can also line the bottom with parchment paper for extra insurance, this helps with the Apple Butter Cheesecake.
Make the Crust: In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Press the mixture firmly into the bottom of the prepared pan. Don’t worry if your Apple Butter Cheesecake crust seems a little crumbly; it will come together when baked.
Bake the Crust: Bake the crust in the preheated oven for 8-10 minutes, or until lightly golden brown. Remove from the oven and let it cool slightly.
Make the Filling: In a large bowl, beat the softened cream cheese and sugar until smooth and creamy. I learned the hard way with Apple Butter Cheesecake that if your cream cheese isn’t soft enough, you’ll end up with lumps in your filling.
Add Flavor: Beat in the vanilla extract, then add the eggs one at a time, mixing well after each addition. Be careful not to overmix at this stage, as overmixing can cause the cheesecake to crack.
Incorporate Apple Butter: In a separate bowl, whisk together the apple butter, cinnamon, nutmeg, and cloves. Gently fold this mixture into the cream cheese mixture until just combined. Your Apple Butter Cheesecake should smell like spiced apples and creamy goodness at this point!
Pour and Bake: Pour the filling over the cooled crust. Smooth the top with a spatula. In my kitchen, Apple Butter Cheesecake usually takes about 55-65 minutes to bake, but oven times can vary.
Bake in Water Bath (Optional): For an extra creamy cheesecake, place the springform pan inside a larger roasting pan. Pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan. This creates a water bath that helps the cheesecake bake evenly and prevents cracking.
Bake and Cool: Bake in the preheated oven for 55-65 minutes, or until the edges are set but the center still has a slight jiggle. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for about an hour. This helps prevent cracking.
Chill: Remove the cheesecake from the oven and let it cool completely on a wire rack. Then, cover it with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.
Serve: Before serving, carefully remove the sides of the springform pan. Slice and serve the Apple Butter Cheesecake cold. Garnish with whipped cream, caramel sauce, extra apple butter, or chopped pecans, if desired.

Helpful Baking Tips

While the Apple Butter Cheesecake is cooking, I usually tidy up the kitchen or relax with a cup of tea. I also like to check on it periodically to make sure it’s not browning too quickly. One family-tested shortcut is to use store-bought graham cracker crust to save time, but honestly, the homemade crust is worth the extra effort in this Apple Butter Cheesecake. Don’t be scared off by the water bath. It sounds intimidating, but it really makes a difference in the texture of the Spiced Cheesecake. If you’re looking for another recipe to add to your fall time dessert list, try this Strawberry Cheesecake Apples Recipe, they are just as delicious!

Serving Suggestions

Serving your Apple Butter Cheesecake can be just as creative and personal as baking it. While a simple dollop of whipped cream or a drizzle of caramel can be delightful, consider other options to elevate the experience. A sprinkle of toasted pecans adds a nutty crunch, while a homemade apple compote can intensify the apple flavor. Don’t be afraid to experiment and find the perfect complement to your delicious creation.

The kids love our Apple Butter Cheesecake when I top it with a dollop of whipped cream and a drizzle of caramel sauce. It’s their absolute favorite treat!
My go-to side dish with this Apple Butter Dessert is a simple scoop of vanilla ice cream. The cold ice cream complements the warm spices of the cheesecake perfectly.
This Apple Butter Cheesecake is perfect for Thanksgiving, Christmas, or any fall gathering. It’s also great for birthdays or just a special weekend treat.

For presentation, I like to dust the top of the cheesecake with a little bit of cinnamon or nutmeg before serving. It adds a nice touch and makes it look extra festive. If you have extra Apple Butter Cheesecake, it’s delicious crumbled over yogurt or oatmeal for breakfast. You can also freeze individual slices for a quick and easy dessert later on.

One seasonal variation I’ve tried is adding a layer of gingersnap cookies to the crust for a Spiced Cheesecake. It adds a lovely warmth and depth of flavor. My friends always ask for this Apple Butter Cheesecake recipe whenever I bring it to potlucks or parties. It’s definitely a crowd-pleaser! This Apple Butter Cheesecake recipe would be complimented with this Creamy Garlic Butter Lobster Tails Recipe.

Here’s a tip: warm up a little bit of apple butter and drizzle it over each slice before serving. It intensifies the apple flavor and makes it extra delicious. If you are looking for another cheesecake idea, I suggest Peppermint Cheesecake Mousse Pie.

FAQs About Apple Butter Cheesecake

Have questions? Here are some common questions about making Apple Butter Cheesecake:

Why did my Apple Butter Cheesecake crack?
- Cracking is usually caused by temperature fluctuations. You know what I do when my Apple Butter Cheesecake cracks? I just cover it with whipped cream or extra apple butter! No one will ever know!
Can I use store-bought apple butter for this recipe?
- Absolutely! While homemade apple butter is fantastic, store-bought works just fine. Just make sure to choose a good quality brand with a flavor you love.
How do I store leftover Apple Butter Cheesecake?
- Store leftover Apple Butter Cheesecake in an airtight container in the refrigerator for up to 5 days. It’s still delicious after a few days!
Can I freeze this Apple Butter Cheesecake?
- Yes, you can freeze it! Wrap the cheesecake tightly in plastic wrap and then in aluminum foil. It will keep in the freezer for up to 2 months. Just thaw it in the refrigerator overnight before serving.
Can I make this Apple Butter Cheesecake gluten-free?
- Yes! Just use gluten-free graham crackers for the crust. There are some great gluten-free options available these days.
Can I reduce the amount of sugar in this Apple Butter Cheesecake?
- You can reduce the sugar slightly, but keep in mind that sugar does contribute to the texture and stability of the cheesecake. I wouldn’t recommend reducing it by more than ¼ cup.
What can I use instead of graham crackers for the crust?
- You can use gingersnap cookies, shortbread cookies, or even crushed Oreos (without the filling) for a different twist on the crust. The gingersnap crust makes a fantastic Spiced Cheesecake!

My Final Thoughts

This Apple Butter Cheesecake recipe holds a special place in my heart because it’s a reminder of fall, family, and the simple joy of baking. It’s also a reminder that even kitchen mishaps can lead to something delicious! This Cream Cheese Apple Dessert is a great and fun experience.

Here are my Apple Butter Cheesecake Pro Tips:

Always use room temperature cream cheese for a smooth, lump-free filling.
Don’t overbake the cheesecake. A slight jiggle in the center is perfect. It will continue to set as it cools.
Be patient and let the cheesecake cool slowly. This will help prevent cracking.

Some Apple Butter Cheesecake variations I’ve tried with my family include adding a swirl of caramel to the filling, topping it with a streusel topping, or adding a layer of sautéed apples on top. My husband loves the caramel swirl version, while my kids are big fans of the streusel topping! I am sure the whole family will enjoy this Apple Butter Cheesecake.

I hope you make this Apple Butter Cheesecake your own by adding your favorite flavors and toppings. Don’t be afraid to experiment and have fun with it! I hope your Apple Butter Cheesecake cooking experience is filled with lots of laughter, delicious smells, and a whole lot of satisfaction. If you are looking for more Apple Butter Dessert options, here is Apple Butter Cheesecake with Gingersnap Crust by The Redhead. If you are looking for a variation, here is Apple Butter Cheesecake Tart – Soulfully Made. Don’t forget to come back and tell me how it turned out! Remember, there’s no such thing as perfection in the kitchen, only delicious experiments. Enjoy making this delightful Apple Butter Cheesecake!

Apple Butter Cheesecake

Print Recipe

This Apple Butter Cheesecake combines the creamy richness of cheesecake with the warm, comforting flavors of apple butter. It’s a delightful dessert perfect for fall celebrations or any time you crave a seasonal treat.

Author: Zoubida
Prep Time: 20 minutes
Cook Time: 65 minutes
Total Time: 85 minutes
Yield: 12 servings
Category: Dessert
Method: Baked
Cuisine: American

Ingredients

Scale

For the Crust:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
6 tablespoons unsalted butter, melted
For the Filling:
24 ounces cream cheese, softened
1 1/4 cups granulated sugar
1 teaspoon vanilla extract
2 large eggs
1/2 cup sour cream
For the Apple Butter Swirl:
1 cup apple butter
1 tablespoon heavy cream (optional, for thinning)

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Instructions

Make the Crust: Preheat oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press into the bottom of a 9-inch springform pan.
Bake for 8-10 minutes, or until lightly golden. Let cool slightly.
Make the Filling: In a large bowl, beat cream cheese and sugar until smooth and creamy. Beat in vanilla extract.
Beat in eggs one at a time, then stir in sour cream until just combined. Do not overmix.
Swirl in the Apple Butter: In a separate bowl, whisk apple butter. If too thick, whisk in heavy cream until desired consistency.
Pour half of the cheesecake filling over the crust. Dollop half of the apple butter mixture on top. Use a knife or skewer to swirl the apple butter into the filling.
Pour the remaining cheesecake filling over the first layer, and then dollop the remaining apple butter over the top. Swirl again.
Bake for 55-70 minutes, or until the edges are set but the center still has a slight wobble.
Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
Remove from oven and let cool completely. Cover and chill in the refrigerator for at least 4 hours, or preferably overnight.
Before serving, carefully remove the cheesecake from the springform pan.

Notes

Serve chilled, topped with a dollop of whipped cream or a sprinkle of cinnamon for an extra touch of flavor. Consider adding a gingersnap crust for a spicier variation.