Description

This Apple Butter Cheesecake offers a creamy, spiced treat that combines the rich flavors of apple butter and warm spices with a buttery graham cracker crust. Perfectly baked to achieve a smooth texture with a subtly jiggly center, this dessert is a seasonal favorite ideal for gatherings or cozy evenings.

Ingredients

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

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Instructions

Preheat oven: Preheat your oven to 350°F (175°C) to ensure a consistent and even baking temperature for your cheesecake.
Prepare crust: In a mixing bowl, combine the graham cracker crumbs with the melted unsalted butter until the mixture is uniform. Press this mixture firmly into the bottom of a springform pan to form an even crust layer.
Bake crust: Place the pan in the oven and bake the crust for 8-10 minutes, or until it turns golden brown. Remove from oven and allow it to cool completely to avoid a soggy crust when adding the filling.
Mix 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, mixing until all ingredients are fully combined and creamy.
Add eggs: Incorporate the eggs one at a time into the cream cheese mixture on low speed. This gradual mixing avoids lumps and ensures a smooth batter.
Assemble cheesecake: Pour the prepared filling over the cooled crust, smoothing the top evenly with a spatula for a neat finish.
Bake cheesecake: Bake in the preheated oven for 50-60 minutes. The edges should be set while the center remains slightly jiggly to achieve the perfect cheesecake texture.
Cool cheesecake: Turn off the oven and leave the cheesecake inside to cool for one hour. This gradual cooling helps prevent cracking. Afterward, remove it from the oven and let it reach room temperature before serving or refrigerating.

Notes

For best results, use room temperature eggs and cream cheese to avoid lumps in the batter.
Letting the cheesecake cool gradually in the oven reduces the risk of cracks forming on the surface.
You can substitute apple butter with pumpkin butter for a different seasonal flavor.
Chill the cheesecake for at least 4 hours or overnight before serving to allow it to set completely and enhance flavors.
If you prefer a sweeter cheesecake, consider adding an extra 2 tablespoons of sugar to the filling.