Apple Butter Cheesecake Delight (Printer-Friendly Version)
Silky cheesecake with a spiced apple butter swirl and cinnamon-kissed crust, perfect chilled and creamy.
# Required Ingredients:
→ Crust
01 -
150 g graham cracker crumbs
02 -
1 tsp ground cinnamon
03 -
85 g unsalted butter, melted
→ Filling
04 -
450 g cream cheese, softened
05 -
100 g granulated sugar
06 -
240 ml heavy cream
07 -
1 tbsp fresh lemon juice
08 -
160 g apple butter
# Step-by-Step Instructions:
01 -
Spray a 23 cm springform pan with nonstick cooking spray. In a medium bowl, combine graham cracker crumbs and cinnamon. Add melted butter and stir until crumbs are fully coated. Press mixture firmly into the bottom and sides of the pan. Refrigerate to set while preparing filling.
02 -
In a large bowl, beat softened cream cheese and sugar on medium speed until smooth and creamy, about 2-3 minutes. Add heavy cream and lemon juice. Beat for an additional 1-2 minutes until fluffy and well combined.
03 -
Pour filling into the chilled crust. Spoon dollops of apple butter evenly over the top. Using a knife or offset spatula, gently swirl the apple butter into the filling to create a marbled effect, taking care not to overmix. Cover and refrigerate for at least 6 hours or overnight to set.
# Handy Cooking Tips:
01 -
Use softened cream cheese at room temperature to achieve a smooth filling free of lumps.
02 -
Avoid over-swizzling the apple butter to preserve the marbled appearance.
03 -
Chill for a minimum of 6 hours to allow proper setting for clean slices.
04 -
Refrigerate leftovers covered tightly; best consumed within 4-5 days.