Creamy Apple Butter Cheesecake (Printable Version)
No-bake creamy dessert featuring buttery crust, smooth filling, and apple butter swirls with hints of cinnamon and lemon.
# What You'll Need:
→ Crust
01 -
2 cups graham cracker crumbs (approximately 204 g, from 12-13 full sheets), crushed
02 -
½ teaspoon ground cinnamon
03 -
½ cup (1 stick or 113 g) unsalted butter, melted
→ Filling
04 -
2 packages (8 ounces each) cream cheese, softened
05 -
1 cup granulated sugar (200 g)
06 -
2 cups heavy cream (476 g)
07 -
¾ teaspoon fresh lemon juice
08 -
½ cup apple butter (120 g)
# Step-by-Step Guide:
01 -
Spray a 9-inch springform pan with nonstick cooking spray to prevent sticking.
02 -
Combine graham cracker crumbs and cinnamon in a medium bowl. Add melted butter and mix thoroughly with a fork until crumbs are fully coated. Press the mixture evenly along the base and sides of the pan. Refrigerate to firm the crust.
03 -
Beat softened cream cheese and sugar using a hand mixer at medium speed until smooth and creamy. Gradually add heavy cream and lemon juice, then continue mixing for 1 to 2 minutes until light and fluffy.
04 -
Pour the cream cheese filling into the chilled crust and smooth the surface. Add dollops of apple butter atop the filling and gently swirl with a knife or offset spatula without disturbing the crust.
05 -
Refrigerate the assembled dish for a minimum of 6 hours or overnight until firm and thoroughly chilled to allow flavors to meld.
# Additional Notes:
01 -
Ensure cream cheese is fully softened at room temperature for smooth blending.