Description
Creamy apple butter cheesecake brings rustic autumn charm to classic dessert lovers. Rich graham cracker crust and silky cream cheese filling invite you to savor seasonal comfort in one delightful slice.
Ingredients
Scale
Base:
- 200 g graham crackers
- 80 g unsalted butter, melted
Filling:
- 680 g cream cheese, softened
- 200 g granulated sugar
- 4 large eggs
- 240 ml sour cream
- 1 tsp vanilla extract
- 240 ml apple butter
- 1 tbsp ground cinnamon
- 1/2 tsp ground nutmeg
Topping:
- 120 ml apple butter
- 60 ml caramel sauce
- 1/4 cup chopped pecans
- 1 tsp ground cinnamon
Instructions
- Pulverize graham crackers into fine crumbs using a food processor or rolling pin.
- Mix graham cracker crumbs with melted butter until thoroughly combined and slightly clumpy.
- Press the crumb mixture firmly into the bottom of a 9-inch springform pan, creating an even layer.
- Refrigerate the crust while preparing the filling to help it set.
- Preheat oven to 325°F and position a rack in the center of the oven.
- Beat cream cheese in a large mixer bowl until smooth and creamy, about 2-3 minutes.
- Gradually add sugar and continue mixing until completely incorporated and no lumps remain.
- Incorporate eggs one at a time, mixing thoroughly after each addition.
- Fold in sour cream and vanilla extract until mixture is uniform and silky.
- Gently swirl apple butter, cinnamon, and nutmeg into the cheesecake batter, creating a marbled effect.
- Pour the batter over the chilled graham cracker crust.
- Bake for 60-70 minutes, or until the center is almost set but still slightly jiggly.
- Turn off oven and leave cheesecake inside with door cracked open for 1 hour to prevent cracking.
- Remove from oven and cool completely at room temperature.
- Refrigerate cheesecake for at least 4 hours or overnight.
- Before serving, drizzle additional apple butter and caramel sauce on top.
- Sprinkle chopped pecans and ground cinnamon over the cheesecake.
- Slice and serve chilled.
Notes
- Use room temperature ingredients to ensure smooth, lump-free cheesecake batter that blends seamlessly.
- Wrap the springform pan in aluminum foil to prevent water from seeping in during the water bath baking method.
- Avoid overmixing the batter after adding eggs to prevent air bubbles that can cause cracks during baking.
- Create a gluten-free version by substituting graham crackers with gluten-free cookie crumbs or ground nuts for the crust.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 470
- Sugar: 36 g
- Sodium: 300 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 100 mg