Caramel Apple Butter Cheesecake
Caramel Apple Butter Cheesecake
Cheesecake is one of my favorite desserts to eat, but making it, not so much. So many recipes are so sensitive, and if you don’t add every ingredient in the exact right order and the exact right second, your whole cheesecake cracks, collapses and is destroyed. This Caramel Apple Butter Cheesecake is different, though; the ingredients are pretty forgiving and it turns out delicious every time!Jump to Recipe
There are two reasons to wrap your springform pan in foil when baking a cheesecake. First, if you’re using a water bath baking method, it keeps water from leaking in. That’s not the case here. The second reason is to keep the cheesecake batter from leaking OUT of the springform pan. Since the bottom is removable, that is a possibility if you don’t wrap the pan. This is a great tutorial on wrapping your springform pan with foil.
I really recommend mascarpone if you (a) can find it at your grocery store and (b) don’t mind a bit of a splurge. It’s definitely more costly than cream cheese, but it’s sooooo much creamier and richer. If you can’t find it or don’t want to pay for it, you can use a third 8 ounce block of cream cheese in its place.
I’ve taken to using gluten free graham-style crackers (the Pamela’s brand) for my crusts. The crust is thicker and holds together better than regular graham crackers. However, the cost of a box of gluten free graham crackers is double the cost of regular. So you can use whichever you prefer here and it will still be delicious!
I’m all for saving fat and calories where I can. But, when making cheesecake, like this Caramel Apple Butter Cheesecake, you should not use low-fat or fat-free cream cheese. When they remove the fat, they have to add extra ingredients, and those ingredients mess with the melting ability and creaminess. You are much, much better off using full-fat cream cheese.
Start by wrapping the outside of your springform pan with aluminum foil. There is a tutorial linked near the top of the page if you need it!
Place your graham crackers in a ziploc bag and rush them finely with a rolling pin. Alternatively, you can toss them in a food processor and process them a few times.
Melt 6 tablespoons of butter in a medium bowl. When the butter is melted, pour in graham cracker crumbs and 1 tablespoon of sugar. Stir together well.
Press graham crackers into the bottom of the springform pan. Press firmly to make a solid crust. Set the springform pan aside while you make the filling.
Preheat the oven to 400 degrees.
In the bowl of a stand mixer, mix together cream cheese and mascarpone on high, 2-3 minutes, or until light and fluffy. Add 1/4 cup of powdered sugar and mix briefly.
Crack eggs in one at a time, mixing in between.
Pour vanilla extract and salted caramel sauce in the mixing bowl and stir on low to combine completely.
Pour cheesecake filling into prepared graham cracker crust. Dollop spoonfuls of apple butter over the top of the cheesecake. Run a knife back and forth through the cheesecake to swirl the apple butter through the cheesecake batter.
TO bake the cheesecake, preheat the oven to 400 degrees. Bake the cheesecake in your foil wrapped springform pan for 45-55 minutes, or until the middle is just barely set. Remove the cheesecake from the oven and let it cool on the counter for 1-2 hours, before letting it finish cooling in the refrigerator for at least 3 hours. This will help the cheesecake to finish setting and get that delicious creamy texture.
To remove the cheesecake from the springform pan, run a knife around the inside edge of the pan before unlatching the pan.
Yes, yes and yes! Cheesecake typically freezes well for up to one month, so you can make it well ahead of the time you’re planning on serving it.
To preserve the best texture and taste, cool your cheesecake completely. Wrap the cheesecake in plastic wrap, and then double wrap it in aluminum foil.
This cheesecake can be frozen whole, or you can cut it into slices and wrap and freeze individual slices.
Preheat oven to 400. Wrap outside of 8- or 9- inch springform pan with aluminum foil.
Place graham crackers in ziploc bag and crush finely with a rolling pin. Alternatively, grind in food processor.
Melt butter in a medium bowl. Pour crushed grahams and 1 tbsp. sugar into butter and stir.
Press crumb mixture firmly into the bottom of an 8- or 9-inch springform pan. Set aside.
Add cream cheese and mascarpone to the bowl of a stand mixer. Mix on high 2-3 minutes, or until light and fluffy.
Add powdered sugar and mix briefly.
Crack eggs in, one at a time, mixing in between.
Pour in vanilla and salted caramel sauce and mix to combine.
Pour cheesecake mixture into prepared graham cracker crust.
Dollop spoonfuls of apple butter over the top of the cheesecake. Run a knife back and forth through the batter to swirl the apple butter throughout.
Bake the cheese for 45-55 minutes, or until the middle is just barely set, still a bit jiggly. (If the top seems to be getting too brown after about 40 minutes, you can cover with foil lightly).
Remove cheesecake from oven and let cool and set at least 3 hours before serving.