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Apple Butter Cheesecake

Apple butter cheesecake with a gingersnap crust and a marbled swirl baked in a water bath for a creamy, just-set center. Chilled for hours so slices hold cleanly while the apple butter ribbons stay glossy.
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Prep Time 30 minutes
Cook Time 1 hour 5 minutes
chilling 6 hours
Total Time 7 hours 35 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 2 cup gingersnap or graham cracker crumbs
  • 0.3333333333 cup sugar
  • 0.5 tsp cinnamon
  • 6 tbsp unsalted butter, melted
Cheesecake
  • 24 oz cream cheese, softened
  • 0.75 cup granulated sugar
  • 0.25 cup brown sugar
  • 3 eggs
  • 0.5 cup sour cream
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
Apple butter swirl
  • 0.75 cup apple butter

Equipment

  • 1 stand mixer
  • 1 sheet pan
  • 1 Dutch oven

Method
 

Make the crust
  1. Preheat the oven to 325F, then press gingersnap crust crumbs into a 9-inch springform pan to form an even layer.
  2. Bake the crust for 10 minutes, just to set it before filling.
Mix the cheesecake batter
  1. Beat the softened cream cheese and both sugars until completely smooth, then add eggs one at a time until fully incorporated.
  2. Mix in the sour cream, vanilla extract, and cinnamon until just combined, stopping as soon as no dry streaks remain.
Assemble and swirl
  1. Pour most of the batter over the crust, then dollop the apple butter over the top in spoonfuls.
  2. Drop the remaining batter over the apple butter so it partially covers the swirl.
  3. Swirl gently with a knife to create a marbled effect without fully mixing the apple butter in.
Bake in a water bath
  1. Bake in a water bath at 325F for 60-65 minutes, until the center is just set with a slight jiggle.
Cool and chill
  1. Cool the cheesecake completely at room temperature before chilling to prevent condensation and texture changes.
  2. Refrigerate 6 hours or overnight before slicing for clean cuts and a firm, creamy slice.

Notes

Pro tip: keep the water bath hot (not boiling) and ensure the springform is wrapped well to prevent leaks—this helps the center bake evenly and stay creamy. Refrigerate leftovers up to 4 days; freeze slices up to 2 months, thaw in the fridge overnight. For a lighter option, swap 1:1 cream cheese with low-fat cream cheese and use reduced-fat sour cream; texture will be slightly softer but still swirls well.