Cinnamon apple butter cheesecake recipe from @bakedbyrachel
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Cinnamon Apple Butter Cheesecake

Creamy homemade cinnamon apple butter cheesecake with a graham cracker crust. A flavorful Fall dessert!
Prep Time10 mins
Cook Time1 hr 55 mins
Total Time2 hrs 5 mins
Course: Dessert
Keyword: Cheesecake
Servings: 12 plus



  • 1 1/2 C graham cracker crumbs roughly 15 sheets
  • 2 Tb granulated sugar
  • 1/2 tsp cinnamon
  • 1/4 C unsalted butter melted


  • 3 : 8oz pkg cream cheese softened
  • 1/4 C granulated sugar
  • 3/4 C light brown sugar
  • 1 1/2 tsp vanilla extract
  • 3 large eggs room temperature
  • 1 C apple butter
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/8 tsp ground cloves

Whipped cream:

  • 3/4 C heavy cream
  • 2 Tb powdered sugar
  • 1/4 tsp vanilla extract


  • Preheat oven to 350°F. Wrap the outside of a 9-inch springform with 2-3 layers of heavy duty foil Alternately, use a 9-inch cheesecake push pan placed inside of a 10-inch round cake pan. *Set aside. 
  • Add graham crackers to a food processor, blending until only fine crumbs remain. Alternately, graham crackers may be crushed in a plastic bag with a mallet or rolling pin. Add cinnamon and sugar to graham cracker crumbs. Pulse quickly to combine. Add melted butter, blend until fully combined and moist. Transfer to the prepared springform pan. Gently shake to evenly disperse crumbs. Use a flat buttom cup or meausing cup to press crumbs evenly over the bottom of the pan. Work from the center of the pan, working outwards. Bake at 350°F for 10 minutes. 
  • Reduce oven temperature to 325°F. 
  • Set aside a large roasting pan, big enough to fit the cheesecake pan. 
  • In a large bowl or stand mixer, beat cream cheese until smooth. With mixer running on low, add granulated and brown sugar, mixing until combined. Add vanilla and one egg at a time, beating until fully incorporated. Mix in apple butter and spices, mixing until fully combined and no streaks remain. Pour batter over pre-baked crust. Use an offset spatulat to smooth out the top, as needed. 
  • Add foil wrapped cheesecake pan to the roasting pan. Transfer roasting pan, with cheesecake, to the oven. Add hot water to the roasting pan, being careful not to splash any water into the cheesecake or foil. Water should only go half way up the side of the springform pan. 
  • Bake for 45 minutes at 325°F. Turn off the oven, leaving the door closed. Let the cheesecake cook for an additional hour. 
  • Carefully remove the cheesecake from the oven. Cool completely to room temperature before transferring to the refrigerator to chill overnight. 
  • Carefully run a warm knife between the pan and the edge of the cheesecake. Release cheesecake from pan. 
  • In a medium bowl, beat together heavy cream, powdered sugar and vanilla until nearly stiff peaks form. Transfer whipped cream to a large piping bag fit with an open star tip. Pipe whipped cream around the edge of the cheesecake. Slice and serve. 
  • Store cheesecake in the refrigerator. 


Homemade cinnamon apple butter or store bought may be used.
Recipe serves roughly 12-16, yields 1: 10-inch cheesecake.
*If a 10-inch round cake pan is available, wrapping the springform pan is not necessary. Springform pan may be placed inside of the cake pan and then into the water bath.
An original recipe from Baked by Rachel