Apple Butter Cheesecake

    5 hours 10 minutes

    If you make apple butter try using some of it in this deliciously different cheesecake recipe. A great dessert.

    18 people made this

    Serves: 11 

    • 1/2 cup (55g) chopped pecans
    • 1/4 cup (55g) packed brown sugar
    • 2 tablespoons butter, softened
    • 225g cream cheese, softened
    • 1/3 cup (75g) packed brown sugar
    • 2 eggs, beaten
    • 3/4 cup (210g) apple butter
    • 1 (23cm) prepared pie crust

    Preparation:25min  ›  Cook:45min  ›  Extra time:4hours chilling  ›  Ready in:5hours10min 

    1. Preheat oven to 180 degrees C.
    2. Combine pecans and 1/4 cup brown sugar; cut in butter or margarine with a pastry blender until mixture is crumbly. Set aside.
    3. Beat cream cheese at high speed of an electric mixer until smooth. Add 1/3 cup brown sugar; beat well. Add eggs one at a time, beating well after each addition. Stir in apple butter. Pour mixture into crust.
    4. Bake for 40 minutes.
    5. Sprinkle pecan mixture over cheesecake. Bake for 5 additional minutes, or until butter or margarine and sugar melt. Cool on a wire rack. Cover and chill for at least 4 hours.

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    Reviews and Ratings
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    Reviews in English (17)


    this was the BEST pie/cake we have ever had. I use pumpkin pie filling in place of pumpkin butter.  -  27 Nov 2009  (Review from Allrecipes USA and Canada)


    I think this is misnamed; it should be something like "creamy pumpkin pie with pecans" because it doesn't really look or taste like cheesecake, rather it's more pumpkin pie like in taste, looks and consistency. It doesn't taste bad at all, but when you are expecting a cheesecake and that's not what it is, it's a little off-putting, and so I couldn't appreciate the taste fully. That's why I gave it a four star rating. I bought my pumpkin butter at Trader Joe's.  -  19 Oct 2007  (Review from Allrecipes USA and Canada)


    I agree that perhaps the recipe is misnamed "cheesecake" but it was amazing. Everyone who had it loved it and wanted the recipe. personal preferences that worked: I used 3/4 cup pecan halves (instead of 1/2 cup chopped pecans, this made it prettier but possibly harder to cut) and added a couple of tablespoons of pure maple syrup for the topping. I also used a low-fat crust and low-fat cream cheese.  -  05 Dec 2008  (Review from Allrecipes USA and Canada)