Apple Butter Cheesecake Bliss

It’s like fall snuck into a cheesecake and threw a cozy sweater party. Apple Butter Cheesecake Bliss is creamy and plush, with a gingersnap crust that crunches like leaves on the sidewalk, and thick ribbons of spiced apple butter swirled on top so you get that sweet-cinnamon-apple hit in every bite. It tastes fancy, but honestly it’s just a very lovable cheesecake dressed up for autumn. If you’ve got apple butter calling your name from the pantry, this is your moment.

My husband calls this “the pie that’s not a pie” and insists it counts as breakfast because apples are fruit and cream cheese is… dairy? The kids lick the spoon, the dog parks by the oven, and I swear the whole house smells like an orchard bakery. We made this for a random Tuesday and neighbors “just happened to stop by.” It’s become our thing: bake it on a chill weekend, slice it on sleepy school mornings, sneak one stealthy sliver at 10 p.m. Nothing lasts long around here, but this cheesecake disappears suspiciously fast.

How to Make It

Grab a 9-inch springform and wrap the outside with two layers of foil—like a little cheesecake raincoat—because we’re doing a water bath to keep things silky and crack-free. Mix 1 3/4 cups finely crushed gingersnaps with 5 tablespoons melted butter and a pinch of salt. Press it into the pan, halfway up the sides if you can. Bake that for 8 minutes at 350°F, then let it cool a bit while you make the filling.

For the filling: beat 24 oz room-temp cream cheese with 3/4 cup sugar until smooth and a bit fluffy. Add 1/2 cup sour cream, 1 teaspoon vanilla, 1 teaspoon cinnamon, a pinch of nutmeg, and 1 tablespoon cornstarch (helps it set without turning stodgy). Beat in 3 room-temp eggs, one at a time, just until combined. Don’t go wild; overmixing adds air and air makes cracks.

Pour the batter into your crust. Warm 1/2 cup apple butter so it’s loose, then spoon it over the top and swirl with a butter knife—figure-eights, nothing too precious. Pop the pan into a large roasting pan, pour in hot water until it reaches halfway up the sides, and bake at 325°F for 55–65 minutes. You want the edges set and the center wobbly like Jell-O after a gentle poke.

Turn off the oven, crack the door, and let it hang out for an hour. Then chill uncovered for 1 hour, cover, and chill at least 4 hours (overnight is best). Before serving, warm another 1/4 cup apple butter and drift it on top, maybe a sprinkle of cinnamon or crushed gingersnaps if you’re feeling extra.

✔Ingredient Notes

This module dynamically pulls in recipe-specific ingredients. Follow this exact bullet styling (HTML bold labels only).
– Cream cheese (full-fat): Room temp or it will fight you and turn lumpy. The fat is your friend here—light cream cheese won’t set the same.
– Apple butter: Thick, spiced, and concentrated—totally different from applesauce. If yours is runny, simmer it 5–10 minutes to reduce or the swirl can sink.
– Gingersnap or graham crumbs: Gingersnaps bring spice; graham is mellower. Both work. Crush them fine so the crust slices clean.
– Sour cream: Gives that plush, classic tang. Greek yogurt works in a pinch—use full-fat so it doesn’t bake up dry.
– Eggs: Room temp makes everything blend nice and calm. Cold eggs = overmixing = air bubbles = cracks.
– Cornstarch: Just a tablespoon helps the custard hold. Skip it and you’ll still get cheesecake, but it may be softer at the center.
– Vanilla + cinnamon (pinch nutmeg): Keeps the flavor warm and cozy. Too much nutmeg and it tastes like soap—ask me how I know.
– Butter + salt: Butter binds the crust; salt wakes it all up so it doesn’t taste flat.

✔Recipe Steps

1. Heat oven to 350°F and wrap a 9-inch springform pan in two layers of foil.
2. Mix gingersnap crumbs, melted butter, and salt; press into pan and bake 8 minutes; cool slightly.
3. Beat cream cheese and sugar until smooth; blend in sour cream, vanilla, cinnamon, nutmeg, and cornstarch.
4. Add eggs one at a time just until combined; pour batter into crust.
5. Warm apple butter, spoon over top, and swirl; set pan in a roasting pan, add hot water halfway up, and bake at 325°F for 55–65 minutes.
6. Cool 1 hour in the oven with door cracked, then chill 4 hours or overnight; top with extra apple butter and slice.

What to Serve It With

– Hot coffee or a cinnamon latte if you’re fancy.
– Salted caramel drizzle or maple whipped cream.
– Thin apple slices sautéed in butter and a pinch of brown sugar.
– Sharp cheddar slices on the side if you’re from the “apples + cheddar forever” club.

✔Tips & Mistakes

– Don’t skip room-temp dairy. Cold cream cheese = lumps you’ll never beat out.
– Wrap the pan tight. A soggy crust is a heartbreak none of us deserve.
– Stop baking while the center still jiggles. It firms as it chills.
– If the top cracks, cover with warm apple butter. Boom—rustic and cute.
– Use a hot knife for clean slices: run it under hot water, wipe, slice, repeat.

✔Storage Tips

Fridge: Keep it covered in the pan or in slices for up to 5 days. The flavors get even cozier by day two.
Freezer: Freeze slices on a sheet, then wrap tight. They’re perfect for emergency dessert for up to 2 months.
Cold straight from the fridge is elite. Breakfast slice? Been there, felt no shame. The apple butter makes it feel… balanced. Like yoga, but for your sweet tooth.

✔Variations and Substitutions

– Graham crust instead of gingersnap if you want less spice.
– Maple syrup in the batter (swap for 1/4 of the sugar) for maple-apple vibes.
– Greek yogurt instead of sour cream, full-fat please.
– No water bath? Place a pan of hot water on the lower rack. Not perfect, but helpful.
– No apple butter? Reduce applesauce on the stove with cinnamon until thick, then cool and swirl.
– Mini cheesecakes: bake in a lined muffin tin for 18–22 minutes.
– Gluten-free: use GF gingersnap/graham cookies; everything else stays the same.
– Honey ↔ sugar both work; honey adds a floral note and browns a touch faster.

Frequently Asked Questions

Apple Butter Cheesecake Bliss

Ultra-creamy baked cheesecake swirled with spiced apple butter on a buttery graham crust. Cozy fall flavors in every slice.

No ratings yet

Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook Print

Prep Time: 25 minutes minutes

Cook Time: 1 hour hour 5 minutes minutes

Total Time: 1 hour hour 30 minutes minutes

Servings: 12

Calories: 120kcal

Ingredients

 

1x2x3x

Main Ingredients

• ▢ 2 cup graham cracker crumbs
• ▢ 0.25 cup granulated sugar for crust
• ▢ 0.5 tsp ground cinnamon for crust
• ▢ 0.5 cup unsalted butter melted
• ▢ 32 oz cream cheese softened
• ▢ 1 cup granulated sugar
• ▢ 0.25 cup light brown sugar packed
• ▢ 0.75 cup sour cream room temperature
• ▢ 1 cup apple butter for filling
• ▢ 0.5 cup apple butter for swirl
• ▢ 4 large eggs room temperature
• ▢ 2 tsp vanilla extract
• ▢ 1 tsp ground cinnamon for filling
• ▢ 0.25 tsp ground nutmeg
• ▢ 0.25 tsp kosher salt
• ▢ 2 tbsp all-purpose flour helps set the filling
• ▢ 0.5 cup caramel sauce optional, for serving
• ▢ 1 cup whipped cream optional, for serving

Instructions

Preparation Steps

• Preheat oven to 325°F. Wrap the outside of a 9-inch springform pan with 2 layers of heavy-duty foil. Lightly grease the inside.
• Make the crust: In a bowl, mix graham cracker crumbs, 0.25 cup sugar, and 0.5 tsp cinnamon. Stir in melted butter until the mixture resembles wet sand. Press firmly into the bottom of the pan. Bake 10 minutes; set aside to cool slightly.
• Beat the cream cheese on medium speed until completely smooth, 2 to 3 minutes. Add granulated sugar and brown sugar; beat until fluffy, scraping the bowl.
• Mix in sour cream, 1.0 cup apple butter, vanilla, cinnamon, nutmeg, salt, and flour until just combined.
• Add eggs one at a time on low speed, blending just until incorporated after each to avoid overmixing.
• Pour batter over the crust. Spoon 0.5 cup apple butter in small dollops over the top and swirl with a knife for a marbled look.
• Set the pan in a larger roasting pan and pour hot water into the outer pan to reach halfway up the sides of the springform (water bath).
• Bake 60 to 65 minutes, until edges are set and the center wobbles slightly. Turn off oven, crack the door, and let cheesecake rest inside 1 hour.
• Remove from water bath, discard foil, and cool on a rack until room temperature. Chill at least 4 hours or overnight before slicing.
• Unmold, top with caramel sauce and whipped cream if desired, slice, and serve.

Notes

For the cleanest slices, warm a thin knife under hot water and wipe between cuts. Cheesecake keeps well refrigerated for up to 5 days or frozen (well wrapped) for up to 2 months.