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Apple Butter Cheesecake

Apple Butter Cheesecake is a creamy baked cheesecake with a cinnamon apple butter swirl and a crisp graham cracker crust. A water bath helps it bake gently, while a long chill sets the smooth filling for clean slices.
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Prep Time 25 minutes
Cook Time 1 hour 35 minutes
Cooling and chilling 8 hours
Total Time 10 hours
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 440
Ingredients Equipment Method Notes

Ingredients
  

For the crust
  • 1.5 cup graham cracker crumbs
  • 2 tbsp granulated sugar
  • 5 tbsp unsalted butter melted
For the filling
  • 3 package (8 oz) cream cheese softened
  • 0.75 cup granulated sugar
  • 2 tbsp all-purpose flour
  • 3 eggs large, at room temperature
  • 0.5 cup sour cream at room temperature
  • 2 tsp vanilla extract
  • 0.75 cup apple butter
  • 0.5 tsp ground cinnamon
For the water bath
  • 8 cup water boiling, plus more as needed

Equipment

  • 1 9-inch springform pan
  • 1 electric mixer
  • 1 large roasting pan
  • 1 instant-read thermometer

Method
 

Make the crust
  1. Preheat the oven to 325°F.
  2. Grease the bottom and sides of a 9-inch springform pan, then wrap the outside in two layers of heavy-duty foil.
  3. Stir the graham cracker crumbs and sugar together, then mix in the melted butter until evenly moistened.
  4. Press the crumb mixture firmly over the bottom of the pan and bake for 10 minutes.
  5. Set the crust aside to cool.
Make the filling
  1. Beat the cream cheese in a large bowl with an electric mixer on medium speed until smooth.
  2. Add the sugar and flour and beat just until combined, scraping down the bowl as needed.
  3. Beat in the eggs one at a time on low speed.
  4. Mix in the sour cream and vanilla just until smooth.
  5. Stir the apple butter and cinnamon together in a small bowl.
  6. Pour the cream cheese mixture over the cooled crust.
  7. Spoon the apple butter mixture over the top and gently swirl it through the filling with a knife.
Bake and chill
  1. Set the springform pan in a large roasting pan.
  2. Pour boiling water into the roasting pan until it reaches halfway up the sides of the springform pan, adding more boiling water if needed.
  3. Bake for 70 to 85 minutes, until the edges are set, the center still wobbles slightly, and an instant-read thermometer inserted in the center reads 160°F.
  4. Turn off the oven, crack the door open, and leave the cheesecake inside for 1 hour.
  5. Lift the springform pan out of the water bath and remove the foil.
  6. Cool the cheesecake on a wire rack for 1 hour.
  7. Cover and refrigerate for at least 6 hours before releasing the springform ring and serving.

Notes

Avoid overmixing after adding the eggs to help keep the cheesecake smooth. Store covered in the refrigerator for up to 5 days; freeze yes, wrapped tightly for up to 2 months. For a gluten-free option, use gluten-free graham cracker crumbs and a gluten-free 1-to-1 flour blend.