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Apple Butter Cheesecake Bars

These delightful Apple Butter Cheesecake Bars combine creamy cheesecake with the spiced goodness of apple butter, resting on a buttery graham cracker crust. Perfect for fall gatherings and a comforting reminder of home!
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Prep Time 30 minutes
Total Time 6 hours 30 minutes
Servings: 16 squares
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Crust
  • 1.5 cups graham cracker crumbs Opt for high-quality, organic crumbs for the best flavor. You can also substitute with gluten-free crumbs if necessary.
  • 6 tablespoons unsalted butter, melted Make sure it's at room temperature for easy mixing.
  • 0.25 cups granulated sugar Adjust to taste if desired.
For the Cheesecake Filling
  • 16 ounces cream cheese, softened Use a reputable brand like Philadelphia for great taste and texture.
  • 1 cups granulated sugar You can also try coconut sugar for a different flavor profile.
  • 2 cups heavy cream Fresh cream will yield the best results; avoid ultra-pasteurized when possible.
  • 0.75 teaspoons fresh lemon juice Fresh lemon juice brings a brightness that elevates the cheesecake.
  • 0.5 cups apple butter Homemade or store-bought; homemade is recommended for incredible flavor.

Method
 

Preparation
  1. Line a 9-inch square baking dish with parchment paper, allowing an overhang on two sides for easy removal later. Lightly spray the parchment with nonstick spray.
  2. In a medium bowl, combine graham cracker crumbs and sugar. Pour in the melted butter and mix until the crumbs resemble wet sand.
  3. Firmly press the crumb mixture into the bottom of the prepared baking pan. Chill in the refrigerator for about 30 minutes to set the crust.
  4. In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy, around 2-3 minutes. Gradually add in the heavy cream and lemon juice, continuing to beat until the mixture thickens, about 3-5 minutes.
  5. Pour the cheesecake filling over the chilled crust, smoothing out the top with a spatula.
  6. Spoon the apple butter over the cheesecake filling and use a knife or toothpick to gently swirl it into the mixture for a beautiful marbled effect.
  7. Cover the dish with plastic wrap and refrigerate for at least 6 hours or preferably overnight to allow the flavors to meld and the bars to set properly.
  8. Once set, use the parchment overhang to lift the cheesecake out of the pan. Cut into squares and serve chilled.

Notes

These bars can be stored in an airtight container in the fridge for about a week. You can also freeze them for up to three months, just make sure to wrap them well to avoid freezer burn.