Caramel Apple Butter Cheesecake

s_29dd4fea17468b2c86734cc1d5875048Apple butter is delicious on your morning toast, or over freshly made pancakes – but here is a recipe that will give you yet another great use for it! Try it and I am sure you will agree that it was worth the effort!

Caramel Apple Butter Cheesecake:

1-1/2 cups of gingersnap cookie crumbs

1/4 cup of melted butter

about 20 caramels

3/4 cups of apple butter

3 packages (8 oz. each) of cream cheese, softened

1/4 cup of sugar

2 tablespoons of flour

3 eggs

Caramel Sauce:

30 caramels

1/2 cup of half and half or light cream

  • Preheat over to 300F . Wrap outside of 9 or 10 inch springform pan in heavy duty foil.
  • In small bowl, mix cookie crumbs and butter. Press in bottom and about 1/2 inch up sides of ungreased pan.
  • In microwavable bowl, microwave 20 caramels and 1/2 cup of the apple butter uncovered on high for 2-1/2 to 3 minutes, stirring every 30 seconds, until melted. Stir in the remaining 1/4 cup of apple butter and set aside to cool.
  • In large bowl, beat cream cheese, sugar and flour with electric mixer on medium speed for about 1 minute or until smooth and creamy. On low speed, beat in eggs, one at a time.
  • Reserve 1/2 cup of batter. Fold caramel mixture into remaining batter without mixing it in completely, leaving a few streaks.
  • Pour over crust and drop reserved batter over the top. Cut through batter several times with knife for marbled design.
  • Bake about 1 hour and 25 minutes or until centre looks almost set when pan is jiggled. Without releasing side of pan, run metal spatula carefully around cheesecake to loosen.
  • Turn oven off, open oven doors about 4 inches and leave cheesecake in for about 30 minutes. The remove form the ovem and let cool completely at room temperature for about 2 hours.
  • Cover and refrigerate for at least 4 hours or overnight. Run metal spatula arund the edges of the cheesecake to loosen it completely.Remove sides of pan from cheesecake but leave the bottom on for serving.

Caramel Sauce:

  • in a saucepan, heat 30 caramels and cream over low heat, stirring frequently until caramels are completely melted.
  • Serve warm or cool over slices of cheesecake.


Hope this worked well for you – please send in your comments, suggestions and experiences – your input is always welcomed!

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About the author

Hanna Trafford

Hanna is the mother of two grown sons Dan and Dusan Nedelko, and is also the Grandmother to Jax, Cohen and Mila. She is the lead editor of Mama Knows and is hoping to create an exchange of communications with other grandmothers, mothers and daughters - giving everyone the opportunity to learn and share about everything that is "Mama"

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