Apple Butter Cheesecake
Equipment
- 1 9-inch springform pan
- 1 large mixing bowl
- 1 medium mixing bowl
- 1 electric mixer or hand whisk
- 1 Spatula
- 1 Saucepan
- 1 Cooling rack
Ingredients
- 1 cup graham cracker crumbs
- 1/4 cup unsalted butter melted
- 24 ounces cream cheese softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup apple butter
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 325°F (163°C).
- In a medium mixing bowl, combine graham cracker crumbs and melted butter, then press the mixture into the bottom of the springform pan to form the crust.
- In a large mixing bowl, beat the cream cheese with an electric mixer until smooth.
- Gradually add sugar to the cream cheese, mixing until well combined.
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
- Mix in the vanilla extract, apple butter, cinnamon, nutmeg, and salt until the batter is smooth and creamy.
- Pour the cheesecake batter over the prepared crust in the springform pan.
- Place the pan in the preheated oven and bake for 1 hour, or until the center is set.
- Remove from the oven and allow to cool in the pan on a cooling rack for 1 hour.
- Transfer the cheesecake to the refrigerator and let it chill for at least 4 hours before serving.
Notes
For best results, ensure all ingredients are at room temperature before starting, as this helps create a smoother and more even cheesecake batter. When mixing the cream cheese, take care not to overbeat, as this can incorporate too much air and cause the cheesecake to crack. If you prefer a spiced flavor, feel free to adjust the cinnamon and nutmeg to taste. For a decorative touch, you can top the cheesecake with additional apple butter or whipped cream before serving.
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