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Apple Butter Cheesecake

Prep Time:

55 Minutes

Cook Time:

25 Minutes


8 Servings

About the Recipe

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

  • 1/2 tsp. Cinnamon

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


  • 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


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.

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