Apple Butter Cheesecake (Print Version)
# Ingredients:
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CRUST:
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2 cups (204 g) crushed graham crackers.
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½ cup (113 g) melted unsalted butter.
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½ teaspoon ground cinnamon.
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FILLING:
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16 ounces of softened cream cheese.
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1 cup (200 g) white sugar.
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¾ teaspoon freshly squeezed lemon juice.
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2 cups (476 g) heavy whipping cream.
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½ cup (120 g) apple butter spread.
# Instructions:
01 -
Spray a 9-inch springform pan with cooking spray that stops sticking.
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Stir together melted butter with the graham crumbs and cinnamon. Firmly press into the pan and store in the fridge to cool.
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Beat cream cheese and sugar until creamy and smooth. Add the lemon juice and cream, then whip until it’s nice and fluffy.
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Pour the filling onto the crust. Add spoonfuls of apple butter on top and swirl them for a marbled effect.
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Pop it in the fridge for at least 6 hours, or overnight, so it sets before serving.
# Notes:
01 -
Needs at least 6 hours in the fridge to firm up.
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Feel free to make this a day before serving.
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No oven required for this one.