Apple Butter Cheesecake (Print-Friendly Version)
A no-bake dessert with graham cracker crust filled with creamy cheesecake and beautiful apple butter swirls.
# What You Need:
→ Crust
01 -
2 cups (204 g) graham cracker crumbs, 12-13 full sheets, crushed
02 -
1/2 teaspoon cinnamon
03 -
1/2 cup (113 g) unsalted butter, melted
→ Filling
04 -
2 packages (454 g) cream cheese, softened
05 -
1 cup (200 g) granulated sugar
06 -
2 cups (476 g) heavy cream
07 -
3/4 teaspoon fresh lemon juice
08 -
1/2 cup (120 g) apple butter
# How to Make It:
01 -
Spray a 9-inch springform pan with nonstick cooking spray.
02 -
In a medium bowl, combine the graham cracker crumbs and cinnamon. Add the melted butter to the crumbs. Using a fork, mix well until every crumb is coated in butter to create a cohesive mixture.
03 -
Pour the graham cracker mixture into the prepared springform pan. Pat them flat with your hand or the bottom of a kitchen glass, extending up the sides. Place in the refrigerator to chill while preparing the filling.
04 -
In a large mixing bowl, beat the cream cheese and sugar on medium speed with a hand-held mixer until creamy and smooth.
05 -
Add in the heavy cream and lemon juice. Beat for 1-2 minutes, or until the mixture becomes fluffier.
06 -
Pour the cheesecake mixture into the prepared crust.
07 -
Top with large dollops of apple butter. Using a knife or an offset spatula, swirl the apple butter into the filling, being careful not to scrape the crust.
08 -
Refrigerate until the filling is firm and cold, about 6 hours, up to overnight, before cutting and serving.
# Additional Tips:
01 -
This is a no-bake cheesecake with a graham cracker crust filled with a creamy cheesecake and apple butter swirl.