Apple Butter Cheesecake Swirl (Print Version)
# Ingredients:
→ Crust
01 -
204 g graham cracker crumbs
02 -
0.5 teaspoon ground cinnamon
03 -
113 g unsalted butter, melted
→ Filling
04 -
454 g cream cheese, softened
05 -
200 g granulated sugar
06 -
476 g heavy cream
07 -
0.75 teaspoon fresh lemon juice
08 -
120 g apple butter
# Instructions:
01 -
Lightly coat a 23 cm springform pan with nonstick cooking spray.
02 -
In a medium bowl, combine graham cracker crumbs with cinnamon. Add melted butter and thoroughly mix to ensure all crumbs are coated.
03 -
Firmly press the crumb mixture into the base and slightly up the sides of the prepared springform pan. Compact with your hand or the base of a glass. Refrigerate while preparing the filling.
04 -
In a large mixing bowl, beat softened cream cheese and sugar with a hand mixer on medium speed until smooth and creamy.
05 -
Add heavy cream and fresh lemon juice to the mixture. Beat for 1–2 minutes until light and fluffy.
06 -
Pour the cheesecake filling onto the prepared crust and evenly spread.
07 -
Drop generous spoonfuls of apple butter onto the surface. With a knife or offset spatula, gently swirl through the filling without disrupting the crust.
08 -
Refrigerate for at least 6 hours, or overnight, until fully set before slicing and serving.
# Notes:
01 -
For the cleanest slices, dip your knife in hot water and wipe between cuts.