Description

Apple Butter Cheesecake Bars with Graham Cracker Crust combine the best of autumn baking—smooth, creamy cheesecake infused with spiced apple butter, layered over a buttery, crisp graham cracker crust. Finished with a velvety sour cream topping, this dessert offers a harmony of flavors that capture the warmth and comfort of fall. Perfect for any occasion, these bars are easy to make, slice beautifully, and always impress with their bakery-style presentation.

Ingredients

Scale

For the crust:

1 ½ cups graham cracker crumbs
¼ cup brown sugar
½ tsp cinnamon
⅓ cup unsalted butter, melted

For the filling:

24 oz (680g) cream cheese, softened
¾ cup granulated sugar
3 large eggs
1 tsp vanilla extract
1 cup apple butter

For the topping:

½ cup sour cream
2 tbsp granulated sugar
½ tsp vanilla extract

Instructions

Preheat oven to 325°F (165°C).
In a medium bowl, mix graham cracker crumbs, brown sugar, cinnamon, and melted butter until combined. Press mixture firmly into the bottom of a 9-inch springform pan.
In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each. Stir in vanilla extract.
Add apple butter and mix until fully incorporated.
Pour the filling over the crust and smooth the top. Bake for about 50-60 minutes, until center is set.
In a small bowl, combine sour cream, sugar, and vanilla. Spread evenly over the hot cheesecake.
Return to oven and bake for an additional 10 minutes.
Turn off oven and let the cheesecake cool gradually inside with the door slightly open for 1 hour.
Refrigerate for at least 4 hours or overnight before serving.

Notes

Always use room-temperature ingredients for the smoothest filling.
Do not rush the cooling process—gradual cooling prevents cracks.
Substitute gingersnap cookies for a bolder crust flavor.
Chill overnight for optimal flavor and texture.
Serve with caramel drizzle or whipped cream for added indulgence.
Store refrigerated for up to five days or freeze for up to three months.