top of page

Apple Butter Cheesecake

Prep Time:

55 Minutes

Cook Time:

25 Minutes

Serves:

8 Servings

About the Recipe

This is placeholder text. To change this content, double-click on the element and click Change Content. Want to view and manage all your collections? Click on the Content Manager button in the Add panel on the left. Here, you can make changes to your content, add new fields, create dynamic pages and more.

Your collection is already set up for you with fields and content. Add your own content or import it from a CSV file. Add fields for any type of content you want to display, such as rich text, images, and videos. Be sure to click Sync after making changes in a collection, so visitors can see your newest content on your live site.

Ingredients

CRUST

  • 16 Full Graham cracker sheets, crushed (approx. 3 cups)

  • 1/2 tsp. Cinnamon


  • 1/2 C. (1 stick) Unsalted Butter, melted


FILLING:

  • 2 pkg. (16 oz.) Cream cheese, softened

  • 1 C. Granulated sugar

  • 2 C. Heavy whipping cream

  • 3/4 tsp. Fresh lemon juice

  • 1/2 C. Louisburg Apple Butter


Preparation

Step 1


Crust: In a medium bowl, combine the graham cracker crumbs and cinnamon. Add the melted butter to the crumbs. Using a fork, mix well. (You want every crumb coated in the butter, as this will be the glue that holds it together.)

Pour the graham crackers into the sprayed springform pan. Pat them flat with your hand. Start at the center

and work out to and up the sides. Set aside.


Step 2


Filling: In a large mixing bowl, beat the cream cheese and sugar with a hand held mixer until creamy and smooth. Add in the heavy cream and lemon juice and beat for 1-2 minutes, or until fluffier.

Pour the cheesecake mixture into the prepared crust.


Step 3


Top with dollops of apple butter. Using a knife, swirl the apple butter into the filling, being careful not to scrape the crust. Refrigerate until the filling is firm and cold, about 6 hours to overnight, before cutting and serving.


bottom of page