Ingredients
Scale
For the crust:
- 1 ½ cups graham cracker crumbs (or gingersnap crumbs)
- 5 tablespoons unsalted butter, melted
For the filling:
- 16 oz (450 g) cream cheese, softened
- ¾ cup powdered sugar
- 1 teaspoon vanilla extract
- ¾ cup apple butter
- 1 cup whipped topping (or heavy cream whipped to soft peaks)
Optional toppings:
- Caramel sauce
- Chopped nuts
- Thin apple slices
- Extra apple butter
Instructions
- Prepare the crust: Crush graham crackers or gingersnaps into fine crumbs. Mix with melted butter until the mixture holds together. Press into the bottom of a springform pan or pie dish. Chill while preparing the filling.
- Make the filling: Beat softened cream cheese until smooth. Add powdered sugar and vanilla extract, beating until fully incorporated. Mix in apple butter until uniform.
- Fold in whipped topping: Gently fold whipped topping into the cream cheese mixture until light and airy. Avoid overmixing to maintain the mousse-like texture.
- Assemble the cheesecake: Spread the filling evenly over the chilled crust. Smooth the top with a spatula. Cover with plastic wrap or foil.
- Chill: Refrigerate for at least 4 hours or overnight until set.
- Serve: Remove from the pan, slice with a warm knife for clean edges, and optionally add toppings before serving.
Notes
For best results, use room-temperature cream cheese.
The cheesecake can be made a day ahead to enhance flavors.
Customize the crust and toppings to suit your preference.
- Prep Time: 20