Apple Butter Cheesecake

Apple Butter Cheesecake

This no-bake cheesecake features one of our favorite fall treats-apple butter!

Apple Butter Cheesecake
Makes 1 (10-inch) cake
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  1. 2½ cups cinnamon graham cracker crumbs (2¼ sleeves)
  2. ⅓ cup firmly packed brown sugar
  3. ¾ teaspoon ground cinnamon
  4. 10 tablespoons unsalted butter, melted
  5. 1 cup prepared apple butter
  6. 2 (8-ounce) packages cream cheese, softened
  7. ⅔ cup granulated sugar
  8. 2 cups heavy whipping cream
  9. ½ teaspoon fresh lemon juice
  10. Garnish: cane syrup
  1. Preheat oven to 350°. Spray a 10-inch cast-iron skillet with cooking spray.
  2. In a medium bowl, combine graham cracker crumbs, brown sugar, and cinnamon. Stir in melted butter. Using a measuring cup, press mixture into bottom and up sides of prepared skillet.
  3. Bake until lightly golden brown, about 12 minutes. Let cool completely.
  4. Spread apple butter into bottom of cooled crust. Freeze for 20 minutes.
  5. In a medium bowl, beat cream cheese and granulated sugar with a mixer at medium speed until smooth. With mixer running, gradually add cream and lemon juice, beating until fluffy, about 3 minutes. Spread cream cheese mixture on top of apple butter. Refrigerate for at least 3 hours or overnight. Garnish with cane syrup, if desired.
Taste of the South


  1. So…this recipe was in a fall baking cookbook I bought over a year ago. However…in step 5, it reads to “stir in cream and lemon juice” 🙁 Although the flavor was amazing, the result for me was more like pudding and less like pie! I Googled the recipe this morning to make sure I wasn’t going crazy. I will try again later this week 🙂


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