Apple Butter Cheesecake Spice (Print)

Creamy cheesecake with spiced apple butter atop a cinnamon graham crust. A cozy, nostalgic autumn dessert.

# What You'll Need:

→ Crust

01 - 1.5 cups graham cracker crumbs
02 - 2 tablespoons granulated sugar
03 - 1 teaspoon cinnamon
04 - 0.5 cup unsalted butter, melted

→ Filling

05 - 3 (8-ounce) packages cream cheese, room temperature
06 - 1 cup granulated sugar
07 - 1 teaspoon vanilla extract
08 - 3 large eggs
09 - 0.5 cup sour cream
10 - 0.75 cup apple butter

→ Optional Garnish

11 - Extra apple butter
12 - Whipped cream

# How to Make It:

01 - Preheat your oven to 165°C (325°F). In a medium bowl, stir together the graham cracker crumbs, sugar, and cinnamon. Pour in the melted butter and mix until the texture resembles damp sand. Press the mixture evenly into the bottom of a 9-inch springform pan. Bake the crust for 10 minutes, then let it cool slightly while you prepare the filling.
02 - In a large bowl or stand mixer, beat the cream cheese until smooth and fluffy. Slowly add the sugar and continue mixing until fully incorporated. Add the vanilla and eggs, one at a time, scraping down the sides of the bowl as needed. Blend in the sour cream until smooth.
03 - Gently fold the apple butter into the cream cheese mixture until combined. Pour the filling over the crust, smoothing out the top with a spatula.
04 - If desired, add a few teaspoons of apple butter to the top of the batter and swirl gently with a butter knife for a marbled effect. Bake the cheesecake in the oven for 55–65 minutes, or until the center is set but still slightly jiggly.
05 - Let the cheesecake cool at room temperature for about an hour. Refrigerate for at least 4 hours, preferably overnight, before slicing. Serve with whipped cream or a drizzle of extra apple butter.

# Additional Notes:

01 - This apple butter cheesecake pairs beautifully with warm drinks like chai tea or spiced cider.
02 - For an autumn-inspired touch, sprinkle crushed pecans on top before baking.