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This creamy apple butter cheesecake combines an easy no-oven cheesecake layer, cozy spiced graham crust, and plenty of rich apple butter ribbons swirled on top. The comfort-factor is sky-high, perfect for hanging out with friends or just treating yourself. Since there’s zero baking, you can skip worrying about the oven altogether.
The first time I made this, it was for a chilly day family party. It vanished in no time and everybody wanted to know how I made it.
Enticing Ingredients
- Apple butter: Gives a spiced apple punch and a sweet smooth swirl Pick a thick, old-fashioned apple butter with only apples and real spices
- Fresh lemon juice: Adds a pop of brightness to every bite It’s best when squeezed fresh
- Heavy cream: Helps fluff the cheesecake layer and keeps the filling silky Cold, fresh cream works best
- Granulated sugar: Balances the cream cheese tang and makes everything sweet Go for regular fine sugar—mixes up easily
- Cream cheese: The heart of the filling Choose full-fat blocks, soft and at room temp
- Unsalted butter: Makes the crust rich and holds it together Only use real butter for a great bite
- Ground cinnamon: Brings out the warmth in the crust Choose a fragrant, good cinnamon for real flavor
- Graham cracker crumbs: Makes a sturdy base for the whole thing Use crackers that are fresh and crunchy
Simple Steps
- Chill the Cheesecake
- Put the pan in your fridge and let the cheesecake firm up. It needs to chill at least six hours or all night so it slices clean when ready.
- Swirl the Apple Butter In
- Spoon big globs of apple butter over the top. Drag a knife or spatula gently through the cheesecake to give it that pretty swirl. Try not to push down to the crust.
- Spread the Filling
- Pour the creamy mix over your cold crust. Smooth it out on top so it looks all even.
- Add Cream and Lemon
- Pour in the cold cream and fresh lemon juice. Beat the whole thing for one or two minutes, just till it gets fluffy and you see soft peaks.
- Mix Sugar and Cream Cheese
- Grab a big bowl and blend your softened cream cheese with the sugar using your hand mixer (or the stand one). No lumps should be left—aim for a smooth texture all over.
- Press and Chill the Crust
- Spoon the crumb mixture into the pan you sprayed earlier. Pat it down with your fingers or a glass bottom so it forms a firm, even layer up the sides. Chill it in the fridge while you get the rest ready.
- Mix the Crust Ingredients
- Put the graham crumbs and cinnamon together in a medium bowl, pour that melted butter all over, and mix with a fork until everything is damp and crumbly.
- Grease Your Springform Pan
- Use nonstick spray to coat a nine-inch springform pan. This helps keep stuff from sticking and makes lifting the cheesecake later nice and easy.
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The apple butter on top is what makes this dessert shine for me. Its sweet-tart, spiced taste is unforgettable. Last year I let my kids make the swirls and now they beg for this treat every fall.
How to Store
Keep your cheesecake in the fridge, covered up tight. If the pan lid snaps on well, that’s great—or just use foil or plastic wrap. You’ll keep it fresh for up to four days. If you need to keep it longer, freeze the slices wrapped up in plastic and then foil. Thaw in the fridge, then dig in.
Swap Ideas
No graham crackers? Try swapping in digestive biscuits or vanilla wafers for the base. Grab pumpkin butter or thick applesauce if you’re all out of apple butter. Stick with block cream cheese, since whipped or tub-style kinds make the filling way too soft.
Best Ways to Serve
Slice and serve cold, sprinkle a little cinnamon, maybe even plop on some extra whipped cream. Thin apple slices look good on the side. For parties, cut it into pieces first so folks can grab a slice easily.
Why It’s Special
Apple butter gives old-school flavor that’s usually found in cooler months, though honestly, you’ll want this any time. Making apple butter goes way back, both in the US and in Europe, and it’s all about simmering apples super slow for a bold punch of flavor.
Common Recipe Questions
- → How can I get the cheesecake filling super smooth?
Beat the cream cheese and sugar until you've got a lump-free mix. Pour in cold heavy cream and whip for a few extra minutes—it'll get nice and fluffy!
- → Is it okay to swap out graham crackers for something else?
Yep, you can use digestive cookies or vanilla wafers instead. Just make sure to use about the same amount so it packs and chills well.
- → Does this need any oven time?
No need to bake. Just let it chill long enough in the fridge to set, and you're all set—it's super easy!
- → What's the trick to swirling the apple butter without blending it all in?
Drop big spoonfuls of apple butter on top, then gently drag a knife or spatula through. Just don't go too deep or you'll lose that pretty swirl.
- → How long should I let it chill before cutting?
Let it rest in the fridge at least six hours, or even overnight, so it's nice and firm and easy to slice.