Apple Butter Cheesecake
Apple Butter Cheesecake is a creamy dessert with spiced apple butter swirled on top. A simple, elegant cheesecake for any occasion.
Cheesecake has always been my weakness, and when fall rolls around, apple butter becomes a staple in our kitchen. I wanted to combine the two into a dessert that felt rich, cozy, and seasonal without being overly complicated. The result is this Apple Butter Cheesecake, a creamy, spiced dessert with a swirl of apple butter that looks as beautiful as it tastes.
The first time I made this, my wife said it might be her favorite cheesecake ever. The texture is smooth and velvety, and the apple butter adds that perfect touch of sweet spice. It’s a dessert that looks impressive but is surprisingly easy to make.
Now it has become one of our go-to recipes for holidays, birthdays, or when we want something indulgent. Every slice is full of comforting fall flavor, and it always gets the same reaction — silence followed by a smile.
Questions You May Have About This Recipe
Can I use store bought apple butter?
Yes. Store bought works perfectly and saves time.
Do I need a water bath?
It helps prevent cracking, but you can bake it without one if you prefer.
Can I make this ahead of time?
Yes. Cheesecake tastes even better after chilling overnight.
What type of crust works best?
Graham cracker crust is classic, but gingersnap crumbs add great flavor too.
How long does it last?
Keep it refrigerated and it will stay fresh for up to five days.
What You Need to Make Apple Butter Cheesecake
1 ½ cups graham cracker crumbs
¼ cup granulated sugar
6 tablespoons butter, melted
3 packages (8 ounces each) cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs
½ cup sour cream
½ cup apple butter
1 teaspoon ground cinnamon
How to Make Apple Butter Cheesecake
Preheat oven to 325°F and lightly grease a 9-inch springform pan.
Mix graham cracker crumbs, sugar, and melted butter. Press into the bottom of the pan and bake for 10 minutes.
Beat cream cheese and sugar until smooth. Add vanilla and mix again.
Add eggs one at a time, then mix in sour cream.
Pour the filling into the crust. Spoon apple butter over the top and swirl gently with a knife.
Bake for 55 to 60 minutes, until the center is almost set.
Turn off the oven, crack the door, and let the cheesecake cool inside for one hour.
Refrigerate for at least four hours before serving.
Tips
Use room temperature cream cheese for a smooth texture.
Do not overmix once the eggs are added.
Add a small pan of hot water to the oven for moisture.
Swirl the apple butter gently to create a marbled look.
Top with whipped cream before serving for extra richness.
Reader Reviews
⭐️⭐️⭐️⭐️⭐️ “This was the best cheesecake I’ve ever made. The apple butter swirl looked beautiful.” Susan M.
⭐️⭐️⭐️⭐️ “The flavor was amazing and not too sweet. Everyone loved it at Thanksgiving.” Carol R.
⭐️⭐️⭐️⭐️⭐️ “Creamy, flavorful, and easy to make. I’ll be making this every fall.” Linda S.
⭐️⭐️⭐️⭐️ “I used gingersnap crust instead of graham and it turned out great. Wonderful texture.” Patty H.
⭐️⭐️⭐️⭐️⭐️ “Perfect balance of spice and creaminess. The apple butter takes it to another level.” Diane K.
Printable Recipe
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Apple Butter Cheesecake
Creamy cheesecake swirled with sweet, spiced apple butter on a buttery graham cracker crust for a rich fall dessert.
Ingredients
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons butter, melted
- 3 packages (8 ounces each) cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- ½ cup sour cream
- ½ cup apple butter
- 1 teaspoon ground cinnamon
Instructions
- Preheat oven to 325°F and lightly grease a 9-inch springform pan.
- Mix graham cracker crumbs, sugar, and melted butter. Press into the bottom of the pan and bake for 10 minutes.
- Beat cream cheese and sugar until smooth. Add vanilla and mix again.
- Add eggs one at a time, then mix in sour cream.
- Pour the filling into the crust. Spoon apple butter over the top and swirl gently with a knife.
- Bake for 55 to 60 minutes, until the center is almost set.
- Turn off the oven, crack the door, and let the cheesecake cool inside for one hour.
- Refrigerate for at least four hours before serving.
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