Apple Butter Swirl Cheesecake (Printable Recipe Version)
Graham base and smooth cream filling get swirled with apple butter for a cool, cinnamon-kissed treat that's got layers in every bite.
# Ingredients You’ll Need:
→ Crust
01 -
113 g unsalted butter, melted
02 -
0.5 teaspoon ground cinnamon
03 -
204 g graham cracker crumbs
→ Filling
04 -
120 g apple butter
05 -
476 g heavy cream
06 -
0.75 teaspoon fresh lemon juice
07 -
454 g cream cheese, softened
08 -
200 g granulated sugar
# Steps to Make It:
01 -
Let the cheesecake rest in the fridge for a good 6 hours, or until it’s totally cold and firm before grabbing a knife to cut a slice.
02 -
Dollop apple butter right on top. Gently swirl it in with a spatula or butter knife, but don’t mess up the crust underneath.
03 -
Scoot the cream cheese filling over your chilled graham crust. Smooth out the top evenly.
04 -
Add in the heavy cream and squeeze of lemon juice. Mix another minute or two until your filling feels light and fluffy.
05 -
Toss the soft cream cheese and sugar into a big bowl. Mix with a hand mixer on medium till it’s totally smooth and creamy.
06 -
Dump your crust mix into the springform pan. Push it really well all over the bottom and a bit up the edge using your fingers or a glass. Chill it while you whip up the filling.
07 -
Grab a bowl and toss in the graham crumbs and cinnamon. Drizzle on the melted butter, then stir it up with a fork until everything is good and coated.
08 -
Give a springform pan (23 cm) a quick spray with nonstick to help keep things from sticking.
# Extra Information:
01 -
Let the cream cheese soften all the way so your filling comes out smooth, not lumpy.
02 -
If you want tidy slices, just run your knife under hot water, then wipe it off between every cut.