Description
Indulge in the irresistible combination of creamy apple butter and rich cheesecake with these decadent Apple Butter Cheesecake Bars. Learn how to make them now!
Ingredients
Scale
- Cooking spray
- 3 cups (360g) digestive biscuit crumbs
- 3/4 cup (170g) unsalted butter, melted
- 1/2 cup (120 ml) granulated sugar
- 3/4 tsp (4 ml). ground cinnamon
- 1/2 tsp (3 ml). kosher salt
- 3 (8-oz.) pkg. cream cheese, at room temperature
- 3/4 cup (210g) yogurt, at room temperature
- 3/4 cup (180 ml) granulated sugar
- 1/4 tsp (1 ml). kosher salt
- 3 large eggs, at room temperature
- 1/4 cup (60 ml) heavy cream
- 1 tsp (5 ml). vanilla extract
- 3/4 cup apple butter (from 1 (500g) jar)
Instructions
- Collect all necessary components.
- Start with the Base: Heat your oven to 350°F (175°C) and position the rack in the lower third. Line a 9 x 13-inch baking dish with aluminum foil, leaving a 2-inch extension on the longer sides. Spray a light coat of cooking spray on the dish and foil.
- In a large bowl, mix together the digestive biscuit crumbs, melted butter, sugar, cinnamon, and salt until everything is well incorporated and uniformly moist. Firmly press this mixture into the base of the lined dish.
- Place in the oven and bake until it achieves a light golden color and emits a pleasant aroma, about 7 to 10 minutes. Allow it to cool for approximately 15 minutes. Lower the oven temperature to 300°F (150°C).
- Prepare the Creamy Filling: Use a stand mixer with the paddle attachment to whip the cream cheese and yogurt on medium speed until they become fluffy and well-blended, over a span of 3 to 4 minutes. Gradually mix in the sugar and salt at medium speed until thoroughly incorporated, which should take about a minute.
- Add the eggs one by one, mixing on a low setting just until each is blended, making sure to occasionally scrape the sides of the bowl with a spatula, totaling 1 to 2 minutes. Pour in the heavy cream and vanilla extract, continuing to mix on low speed until combined.
- Pour the Cheesecake Filling over the cooled biscuit crust. Spoon the apple butter evenly over the Cheesecake Filling; with a butter knife or small spatula, insert halfway into the filling and create decorative swirls in a zig-zag pattern until it’s distributed to your liking.
- Set the baking dish inside a larger roasting pan and place it in the preheated oven. Carefully pour boiling water into the roasting pan until it reaches halfway up the sides of the baking dish. Bake at 300°F (150°C) until the cheesecake jiggles slightly when shaken but is firm around the edges, approximately 35 to 40 minutes.
- Turn off the oven, leaving the door slightly ajar by about 7 to 8 inches, and let the cheesecake cool inside for 30 minutes. Remove the roasting pan from the oven and carefully lift the cheesecake out of the water bath. Let it sit at room temperature for another 30 minutes, then cover and refrigerate until fully chilled, for at least 4 hours or overnight.
- Using the foil overhang as handles, lift the cheesecake out and place it on a cutting board. Slice it into 12 pieces measuring 3 x 2 1/2 inches. Serve cold. Recipe by Amanda Holstein.
Notes
- Ensure the cream cheese and yogurt are at room temperature for a smooth filling.
- Gently swirl the apple butter into the cheesecake for a marbled effect.
- Refrigerate the cheesecake for at least 4 hours to set properly before slicing.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: N/A
Nutrition
- Calories: 570 kcal
- Fat: 39 g
- Protein: 7 g
Keywords: apple butter, cheesecake bars, graham cracker, creamy filling, dessert recipe, baking instructions
