Does apple butter go with cream cheese?

Yes. Apple butter pairs naturally with cream cheese because its sweet, spiced apple flavor balances the tangy richness of the cheese. Therefore, the combination works especially well in cheesecake.

How do I make an easy apple cheesecake?

Start with a graham cracker crust. Next, beat softened cream cheese with sugar, heavy cream, and lemon juice. Then, add apple butter swirls and chill the cheesecake for at least 6 hours.

What does apple butter do in baking?

Apple butter adds concentrated apple flavor, sweetness, moisture, and warm spice notes. In this Apple Butter Cheesecake, however, you swirl it directly into the no bake filling for ribbons of apple flavor.

What cheese pairs well with apple butter?

Cream cheese works especially well in sweet desserts because its mild tang balances apple butter. Meanwhile, sharp cheddar and creamy Brie can pair nicely with apple butter for savory snacks and cheese boards.

Apple Butter Cheesecake Recipe : Amazing Easy Fall Dessert

Description

This no-bake Apple Butter Cheesecake has a cinnamon graham cracker crust, rich creamy cheesecake filling, and sweet apple butter swirls. It takes just 15 minutes to prepare, then chills until firm for an easy make-ahead Thanksgiving dessert.

Ingredients

Scale

Crust:
2 cups (204 g) graham cracker crumbs, about 12–13 full sheets, crushed
1/2 teaspoon cinnamon
1/2 cup (1 stick / 113 g) unsalted butter, melted
Filling:
2 packages (8 oz each) cream cheese, softened
1 cup (200 g) granulated sugar
2 cups (476 g) heavy cream
3/4 teaspoon fresh lemon juice
1/2 cup (120 g) apple butter

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Instructions

Coat a 9-inch springform pan with nonstick cooking spray.
Combine the graham cracker crumbs and cinnamon. Add the melted butter and mix thoroughly until the butter coats all the crumbs.
Press the graham cracker mixture firmly across the bottom and up the sides of the prepared pan. Refrigerate the crust while you prepare the filling.
Beat the softened cream cheese and granulated sugar at medium speed until smooth and creamy.
Add the heavy cream and fresh lemon juice. Beat for 1–2 minutes until the mixture becomes lighter and fluffier.
Transfer the cheesecake filling to the chilled graham cracker crust and smooth the top.
Spoon large portions of apple butter over the filling. Gently swirl the apple butter through the filling with a knife or offset spatula without disturbing the crust.
Refrigerate the cheesecake for about 6 hours or overnight, until firm and thoroughly chilled.
Slice into 12 pieces and serve chilled.

Notes

Use room-temperature cream cheese for easier, smoother mixing.

You can use homemade or store-bought apple butter. Grocery stores commonly stock apple butter near jams and jellies.

You can substitute a prepared graham cracker crust, although it will not have the added cinnamon flavor of the homemade crust.

For better graham cracker flavor and texture, crush whole honey-flavored graham crackers by hand or in a food processor.

Prepare the cheesecake ahead when needed because it requires at least 6 hours of refrigeration.

Homemade apple butter can stay refrigerated for up to 1 month.

Store finished cheesecake airtight in the refrigerator for up to 3 days.

To freeze, place the cheesecake uncovered in the freezer for about 1 hour. Then remove it from the pan, wrap it tightly in plastic, and place it in a freezer bag or wrap it with foil. Label and freeze for up to 6 months.