Apple Butter Swirl Cheesecake
These delectable Apple Butter Swirl Cheesecake Bars are a delightful combination of creamy cheesecake, tart apple butter, and a buttery oat and brown sugar crumble topping.
The cheesecake is baked to a perfect consistency, with a smooth, rich, and tangy flavor. The apple butter swirl adds a burst of sweetness and tartness, while the oat and brown sugar crumble topping provides a delightful crunch and nutty aroma.
Questions I often get for this recipe:
Q: Can I use store-bought apple butter instead of homemade?
A: Yes, you can use store-bought apple butter. However, if you want the most intense apple flavor, it is best to use homemade apple butter.
Q: Can I make this recipe ahead of time?
A: Yes, you can make this recipe ahead of time and store it in the refrigerator for up to 2 days. When you are ready to serve the cheesecake, let it come to room temperature before slicing and serving.
Q: Can I freeze this recipe?
A: Yes, you can freeze this recipe for up to 2 months. Thaw the cheesecake overnight in the refrigerator before slicing and serving.
Q: What can I do if the cheesecake cracks?
A: There are a few things you can do to prevent the cheesecake from cracking:
- Do not overbeat the batter.
- Bake the cheesecake in a water bath.
- Let the cheesecake cool slowly in the oven.
Q: What can I do if the topping is too crumbly?
A: The topping may be too crumbly if you do not mix it in well enough. Try kneading the topping with your hands until it is evenly moistened.
Q: What can I do if the topping is too runny?
A: The topping may be too runny if you use too much butter. Try reducing the amount of butter by a tablespoon or two.
What you need to make the recipe
Ingredients:
For the crust:
1 1/2 cups graham cracker crumbs
1/2 cup packed light brown sugar
1/4 teaspoon ground cinnamon
1/2 cup (1 stick) unsalted butter, melted
For the filling:
3 (8-ounce) packages cream cheese, softened
1 cup packed light brown sugar
1 teaspoon vanilla extract
4 large eggs
1 cup apple butter
For topping:
1/4 cup packed light brown sugar
1 1/2 tablespoons all-purpose flour
1/4 teaspoon ground cinnamon
1/2 cup (1 stick) unsalted butter, melted
How to make the recipe
Instructions:
Preheat oven to 325 degrees F (163 degrees C). Grease and flour a 9×13 inch baking pan.
To make the crust, combine the graham cracker crumbs, brown sugar, and cinnamon in a medium bowl. Stir in the melted butter until the mixture is evenly moistened. Press the crust evenly into the bottom of the prepared baking pan.
To make the filling, beat the cream cheese in a large bowl until smooth. Gradually add the brown sugar, beating until light and fluffy. Beat in the vanilla and eggs one at a time, mixing until just combined.
Pour half of the cheesecake filling into the crust. Dollop the apple butter evenly over the cheesecake filling. Pour the remaining cheesecake filling over the apple butter, gently spreading to create a swirled effect.
To make the topping, combine the brown sugar, flour, and cinnamon in a small bowl. Stir in the melted butter until the mixture is evenly moistened. Sprinkle the topping evenly over the cheesecake filling.
Bake for 50-55 minutes, or until the cheesecake is set but the center still jiggles slightly. Let the cheesecake cool completely on a wire rack before slicing and serving.
Tips:
For a more intense apple flavor, use homemade apple butter.
If you don’t want to swirl the apple butter into the cheesecake, you can simply fold it into the batter after mixing the cream cheese and sugar.
Garnish the cheesecake with fresh apple slices or a dollop of whipped cream before serving.
Printable Recipe:
Apple Butter Swirl Cheesecake
Indulge in the decadent flavors of fall with these Apple Butter Swirl Cheesecake Bars. A buttery graham cracker crust forms the base, topped with a rich and creamy cheesecake filling swirled with tangy apple butter. The topping features a crumble of oats, brown sugar, and cinnamon, providing a delightful crunch and nutty aroma. Serve these bars chilled for a perfect dessert to impress your guests.
Ingredients
For the crust
- 1 1/2 cups graham cracker crumbs
- 1/2 cup packed light brown sugar
- 1/4 teaspoon ground cinnamon
- 1/2 cup (1 stick) unsalted butter, melted
For the filling
- 3 (8-ounce) packages cream cheese, softened
- 1 cup packed light brown sugar
- teaspoon vanilla extract
- 4 large eggs
- 1 cup apple butter
For topping
- 1/4 cup packed light brown sugar
- 1 1/2 tablespoons all-purpose flour
- 1/4 teaspoon ground cinnamon
- 1/2 cup (1 stick) unsalted butter, melted
Instructions
- Preheat oven to 325 degrees F (163 degrees C). Grease and flour a 9x13 inch baking pan.
- To make the crust, combine the graham cracker crumbs, brown sugar, and cinnamon in a medium bowl. Stir in the melted butter until the mixture is evenly moistened. Press the crust evenly into the bottom of the prepared baking pan.
- To make the filling, beat the cream cheese in a large bowl until smooth. Gradually add the brown sugar, beating until light and fluffy. Beat in the vanilla and eggs one at a time, mixing until just combined.
- Pour half of the cheesecake filling into the crust. Dollop the apple butter evenly over the cheesecake filling. Pour the remaining cheesecake filling over the apple butter, gently spreading to create a swirled effect.
- To make the topping, combine the brown sugar, flour, and cinnamon in a small bowl. Stir in the melted butter until the mixture is evenly moistened. Sprinkle the topping evenly over the cheesecake filling.
- Bake for 50-55 minutes, or until the cheesecake is set but the center still jiggles slightly. Let the cheesecake cool completely on a wire rack before slicing and serving.
Notes
- For a more intense apple flavor, use homemade apple butter.
- If you don't want to swirl the apple butter into the cheesecake, you can simply fold it into the batter after mixing the cream cheese and sugar.
- Garnish the cheesecake with fresh apple slices or a dollop of whipped cream before serving.
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