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stack of apple butter cheesecake bars

Apple Butter Cheesecake Bars

Creamy cheesecake swirled with apple butter on a cinnamon graham cracker crust.

Ingredients

Graham Cracker Crust

  • 3 cups graham cracker crumbs
  • 3/4 (12 tablespoons) salted butter, melted
  • 1/4 cup brown sugar
  • 2 teaspoons ground cinnamon

Cheesecake Filling

  • 24 ounces cream cheese, softened
  • 3/4 cup granulated sugar
  • 1/4 cup sour cream, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ginger
  • 1/4 teaspoon allspice
  • 1/8 teaspoon cloves
  • 3 eggs, room temperature
  • 3/4 cup apple butter (9.5 ounce jar)

Instructions

Graham Cracker Crust

  1. Preheat oven to 350ºF.

  2. Thoroughly mix together 3 cups graham cracker crumbs, 3/4 (12 tablespoons) melted salted butter, 1/4 cup brown sugar, and 2 teaspoons ground cinnamon.

  3. Press into an even layer in the bottom of a greased 9×13 pan.

  4. Bake at 350 for 8 minutes.
  5. Remove from oven and set aside.
  6. Reduce oven temp to 325ºF.

Cheesecake Filling

  1. In the bowl of a stand mixer fitted with the paddle attachment, beat the 24 ounces cream cheese, at medium-low speed to break up and soften it slightly, about 1 minute.

  2. Add the 3/4 cup granulated sugar and beat at medium speed until combined, about 1 minute.

  3. Scrape down the sides of the bowl as needed.

  4. Add the 1/4 cup sour cream, 1 teaspoon pure vanilla extract, 1 teaspoon cinnamon, 1/4 teaspoon ginger, 1/4 teaspoon allspice and 1/8 teaspoon cloves. Beat until combined.

  5. Scrape down the sides of the bowl as needed.

  6. Add 3 eggs, beating until thoroughly combined, but do not over beat.

Assembly / Baking

  1. Pour cheesecake filling over baked crust.

  2. Drop 3/4 cup apple butter by spoonfuls onto top of cheesecake batter.

  3. Swirl apple butter into cheesecake filling with a butter knife.
  4. Bake at 325ºF for 35-40 min, until edges are set and middle is just barely jiggly.
  5. Cool cheesecake to room temperature.
  6. Wrap tightly in plastic wrap and refrigerate 6-8 hours or overnight.
  7. Cut into bars and serve.
  8. Store any leftover bars in airtight container in refrigerator.