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Apple Butter Cheesecake with Graham Cracker Crust

Apple butter cheesecake with graham cracker crust bakes in a water bath for a creamy, smooth texture and a gently swirled apple butter top. A buttery graham cracker base and gradual cooling help make each slice neat and rich.
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Prep Time 25 minutes
Cook Time 1 hour 35 minutes
Cooling and chilling 7 hours
Total Time 9 hours
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 445
Ingredients Equipment Method Notes

Ingredients
  

For the crust
  • 2 cups graham cracker crumbs
  • 6 tbsp unsalted butter melted
  • 2 tbsp granulated sugar
For the filling
  • 3 package (8 oz) cream cheese softened
  • 0.75 cup granulated sugar
  • 2 tbsp all-purpose flour
  • 0.75 cup apple butter divided
  • 0.75 cup sour cream room temperature
  • 2 tsp vanilla extract
  • 3 eggs large, room temperature

Equipment

  • 1 9-inch springform pan
  • 1 large roasting pan
  • 1 electric mixer

Method
 

Make the crust
  1. Preheat the oven to 325°F.
  2. Grease the bottom and sides of a 9-inch springform pan.
  3. Wrap the outside of the pan in two layers of heavy-duty foil.
  4. Stir the graham cracker crumbs, melted unsalted butter, and granulated sugar together in a medium bowl.
  5. Press the crumb mixture firmly into the bottom of the pan.
  6. Bake the crust for 10 minutes.
  7. Set the crust aside to cool while you make the filling.
Make the filling
  1. Beat the cream cheese, sugar, and flour with an electric mixer on low speed until smooth, scraping down the bowl as needed.
  2. Beat in 1/2 cup of the apple butter, the sour cream, and vanilla until combined.
  3. Add the eggs one at a time, mixing on low just until each is incorporated.
  4. Pour the filling over the cooled crust.
  5. Spoon the remaining 1/4 cup apple butter over the surface in small dollops.
  6. Gently swirl the apple butter through the top with a knife.
  7. Set the springform pan in a large roasting pan.
  8. Pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
  9. Bake at 325°F for 70–85 minutes, until the edges are set and the center still jiggles slightly when the pan is gently nudged.
  10. Turn off the oven.
  11. Prop the oven door open slightly.
  12. Leave the cheesecake inside for 1 hour.
  13. Remove the springform pan from the water bath.
  14. Carefully remove the foil.
  15. Cool the cheesecake on a wire rack until it reaches room temperature.
  16. Cover the cheesecake.
  17. Refrigerate for at least 6 hours, until fully chilled and set.
  18. Release the springform ring and slice the cheesecake.

Notes

For a smooth cheesecake, mix the eggs on low just until incorporated and cool the cake gradually in the turned-off oven. Store covered in the refrigerator for up to 5 days; freeze tightly wrapped slices for up to 2 months. For a gluten-free option, use gluten-free graham cracker crumbs and a gluten-free flour blend.