Description
A creamy, no-bake cheesecake with a buttery graham cracker crust and a swirl of spiced apple butter. Silky, light, and full of autumn flavor, perfect for gatherings or cozy nights in.
Ingredients
- 2 cups (204 g) graham cracker crumbs
- ½ teaspoon cinnamon
- ½ cup (113 g) unsalted butter, melted
- 2 packages (8 oz each) cream cheese, softened (total 16 oz / ~454 g)
- 1 cup (200 g) granulated sugar
- 2 cups (476 g) heavy cream
- ¾ teaspoon fresh lemon juice
- ½ cup (120 g) apple butter
Instructions
- Spray a 9‑inch springform pan with nonstick cooking spray.
- In a medium bowl, mix graham cracker crumbs and cinnamon. Stir in melted butter until evenly coated.
- Press the mixture into the bottom and up the sides of the prepared pan. Chill in the refrigerator while preparing the filling.
- In a large bowl, beat the softened cream cheese and sugar on medium speed until smooth and creamy.
- Add heavy cream and lemon juice. Beat for 1–2 minutes until fluffy.
- Pour the cheesecake filling into the chilled crust and spread evenly.
- Drop dollops of apple butter over the top and swirl gently with a knife or spatula, avoiding the crust.
- Refrigerate until firm and cold, at least 6 hours or overnight.
- Release from the springform pan, slice, and serve.
Notes
- For extra spice, use a ginger snap crust or add nutmeg to the apple butter.
- Swap in pumpkin butter for a seasonal variation.
- Chill overnight for best texture and flavor meld.
- Store in an airtight container in the fridge for up to 3 days.
- Freeze wrapped tightly for up to 6 months.
