Apple Butter Cheesecake (Print-Friendly Version)
Smooth no-bake cheesecake with warm, spiced apple butter swirls and a cinnamon-tinged crust.
# What You'll Need:
→ Crust
01 -
150 g graham cracker crumbs
02 -
1 teaspoon ground cinnamon
03 -
85 g unsalted butter, melted
→ Filling
04 -
450 g cream cheese, softened to room temperature
05 -
150 g granulated sugar
06 -
240 ml heavy cream
07 -
15 ml fresh lemon juice
08 -
120 g apple butter
# How to Make It:
01 -
Spray a 23 cm springform pan with nonstick cooking spray. In a medium bowl, combine graham cracker crumbs and cinnamon. Add melted butter and mix thoroughly until all crumbs are coated. Press mixture firmly into the bottom and up the sides of the pan. Refrigerate to chill and set while preparing the filling.
02 -
In a large bowl, beat softened cream cheese and granulated sugar on medium speed until smooth and creamy, approximately 2-3 minutes. Add heavy cream and fresh lemon juice, then continue beating for an additional 1-2 minutes until the mixture is fluffy and light.
03 -
Pour the filling evenly into the chilled crust. Add dollops of apple butter on top. Using a knife or offset spatula, gently swirl the apple butter into the filling to create a marbled effect without overmixing. Cover and refrigerate for at least 6 hours or overnight to set.
# Additional Tips:
01 -
Use cream cheese softened to room temperature for smooth texture and avoid lumps.
02 -
Chilling the dessert at least 6 hours enhances flavor melding and helps achieve clean slices.
03 -
Swirl apple butter gently to maintain a visually appealing marbled pattern.