Apple Butter Cheesecake
This easy apple butter cheesecake recipe is easy to put together. The best part is you don't need a water bath! it is a perfect creamy dessert all fall long, or would make a wonderful addition to your Thanksgiving dessert spread.
Servings: 16 Servings
Ingredients
- 1½ cups graham cracker crumbs*
- 4 Tablespoons butter melted
- 16 ounces cream cheese softened
- 14 ounces sweetened condensed milk
- 2 teaspoons vanilla extract
- 4 large eggs
- 1 cup apple butter*
Instructions
- Preheat oven to 300°F
- Place the graham cracker crumbs in the bottom of a 9 inch springform pan, add the butter. Mix together and press into the bottom of the pan. Bake for about 10 minutes.
- Make sure the cream cheese is really softened. Whip the cream cheese until completely smooth, being sure the scrape the sides of your bowl a couple of times.
- Slowly add the condensed milk, mixing until smooth. Stir in the vanilla.
- Add the eggs, one at a time mixing until just combined. You don't want to whip air into the mixture at this point.
- Mix in the apple butter until the mixture is uniform.
- Pour onto the crust. Thump it on the counter a couple of times to get out any big air bubbles.
- Bake until the middle doesn't jiggle, about an hour.
- Let cool to room temperature and then chill at least a couple of hours, preferably over night.
Notes
*Gingersnaps or Biscoff cookies would be tasty alternatives to graham crackers.
If your apple butter doesn't have much spice mixed in, feel free to punch up the flavor with a little bit of extra cinnamon, nutmeg, ginger, allspice or whatever baking spices are your favorites with apples.
For a pretty presentation, pipe some cream cheese whipped cream onto the chilled cheesecake.
Nutrition
Serving: 1slice | Calories: 316kcal | Carbohydrates: 34g | Protein: 7g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 6g | Cholesterol: 94mg | Sodium: 211mg | Fiber: 1g | Sugar: 28g
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