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Apple Butter Cheesecake is as decadent and delicious as it sounds. Perfectly spiced apple butter is swirled with a classic, tangy cheesecake batter and poured over a buttery, graham cracker crust. Topped with a cinnamon sour cream topping, this cheesecake is one for the books! Full of seasonal flavor and ready for any event or holiday party – this dessert has it all!

Believe it or not, this Apple Butter Cheesecake has been floating aroun on my to-do recipe list since last year. And boy, am I sure glad I finally made it! One of my favorite things that I love the most about this cheesecake is that it isn’t too overpowering. Just the right amount of warm apple flavor and cinnamon. Every bite took me straight to the holidays! Although, this cheesecake would be good for any occassion.

Starting with a classic, buttery graham cracker crust, this cheesecake then has an apple butter cheesecake filling and then is topped with a cinnamon sour cream. Now, you may be going “whaaat?” on the cinnamon sour cream part, but, trust me, it’s worth it! It adds just the right amount of tang and helps accent the natural flavor of the cheesecake. 

Let’s talk apple butter. I like to snag mine from my local apple orchard, but there are many other stores that sell it as well! You can even go the home-made route and make your own. All the recipes I see for it look devine! I bet it would make your house smell heavenly as it’s cooking away. If you have a lot of apple butter on hand to use up after this recipe, my Spiced Apple Butter Bread recipe is for you!

This cheesecake would make the perfect dessert to feed a crowd, which makes it great for holidays or family gatherings! Just make sure you give yourself plenty of time to allow it to set in the refrigerator. 

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Apple Butter Cheesecake


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  • Author: KJ & Company - Kate Poskochil
  • Prep Time: 7 hours
  • Cook Time: 1 hour
  • Total Time: 8 hours
  • Yield: 8-10 servings 1x

Description

Apple Butter Cheesecake is as decadent and delicious as it sounds. Perfectly spiced apple butter is swirled with a classic, tangy cheesecake batter and poured over a buttery, graham cracker crust. Topped with a cinnamon sour cream topping, this cheesecake is one for the books! Full of seasonal flavor and ready for any event or holiday party – this dessert has it all!


Ingredients

Scale

For the crust:

  • 1 1/4 cup finely crushed graham cracker crumbs
  • 1/4 cup brown sugar
  • 4 tablespoons melted butter

For the filling:

  • (3) 8oz packages cream cheese, softened
  • 3 large eggs, at room temperature
  • 1 cup apple butter
  • 1 tablespoon flour
  • 1 teaspoon ground cinnamon
  • 3/4 cup brown sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

Topping:

  • 2 cups sour cream
  • 1/4 teaspoon ground cinnamon
  • 3 tablespoons brown sugar

Instructions

For the crust:

  1. Combine the graham cracker crumbs, brown sugar and melted better together in a small bowl. Mix until completely combined. Firmly press the graham cracker mixture into the bottom of a greased (bottom and sides) spring form pan to create a crust. Refrigerate the crust while you prepare the filling.

For the filling:

  1. Preheat your oven to 350 degrees. In the bowl of an electric mixer, beat the cream cheese on medium speed until smooth, about a couple minutes. Add in one egg at a time, wiping down the sides of the bowl in between each addition. Reduce the speed to low and mix in the apple butter, flour, cinnamon, brown sugar, vanilla and salt until smooth.
  2. Pour the filling over the prepared crust. Prepare a water bath by filling a separate baking pan (9×9 or 9×13 work great) halfway with warm water and placing on the bottom rack of your oven. Place the cheesecake on the rack above the water bath.
  3. Bake for 55 minutes – 1 hour, or until the center of the cheesecake is set but still slightly jiggly. Remove the cheesecake from the oven and allow to cool for 5 minutes before topping.

For the topping:

  1. In a small bowl, mix together the sour cream, cinnamon and brown sugar. Gently pour the sour cream topping over the top of the cheesecake and carefully spread it into an even layer. Place the cheesecake back into the oven and bake for another 5 minutes.
  2. Remove the cheesecake from the oven and allow to cool on the counter for an hour. Refrigerate for 5-6 hours, or until the cheesecake is completely set. Remove the spring form pan before slicing and serving. Enjoy!

Notes

  • Homemade or store bought apple butter can be used.
  • Cheesecake is a great dessert to make a day or so in advance.

Share the love!

If you make this recipe and love it as much as I do, I’d love to hear from you! Comment below, rate the recipe, or share a picture tagging @kjandcompany or using #kjandcompany so that I can see your fun pictures 🙂

Thanks for following and cooking along with me!

 

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