Apple Butter Basque Cheesecake is a crust-less dessert baked at a high temperature with a caramelized exterior and a sweet, creamy center. One slice of this will have you and your guests in complete bliss!
So, you're craving delicious cheesecake? Then you have to check out this Apple Pie Stuffed Cheesecake, Matcha Cheesecake, No-Bake Tiramisu Cheesecake and the Snickerdoodle Cheesecake with Cookie Whipped Cream.
I'm a big fan of cheesecake. Just when I thought I had seen it all, I found out about Basque Cheesecakes! It's a unique take on the classic dessert. I added my own spin to it by incorporating apple butter for a more complex/warm flavor profile. (It also adds some sweetness!)
Apple Butter Basque Cheesecake is a simple recipe that only appears to be involved. Because the point of this dessert is essentially to let it burn, it's a fool-proof method for baking cheesecake. This just might become your go-to dessert!
Originating in the Basque region of Spain, Basque cheesecake’s most distinct feature is its “burnt” exterior. If you peeked at the recipe, you may have noticed that Basque cheesecake has no crust. A natural crust forms because it is cooked at a high temperature. This "crust" is really just a caramelized mixture of sugar, ground ginger, and cinnamon.
However, I can assure you it doesn't taste burnt! It's sweet, custardy, and smooth on the inside. The outer shell forms a crust-like texture that has a caramelized taste from being baked!
Traditional cheesecake is baked low and slow. However, this Apple Butter Basque Cheesecake only cooks for about 50 minutes! It needs no time in the fridge so the cooking and preparation time are much shorter. The end result is a light, airy texture that makes it more the consistency of a souffle than a typical cheesecake that is denser and rich. Serve Basque cheesecake at room temperature.
Apple butter is a classic spread that consists of slowly cooked pureed apples. It’s essentially a concentrate of the fruit. The name derives from the consistency of the puree. It spreads like butter, making it the perfect addition to a recipe like this one!
First, preheat your oven to 400 degrees F. Then mix together room temperature cream cheese, sugar and, vanilla extract until smooth. Be sure to scrape down the sides of the bowl as needed. Now add apple butter and continue to mix.
Next add eggs, once at a time. Fully incorporate each egg into the batter before adding the next one. As you continue to mix, slowly add heavy cream in increments of ¼ cup.
Now, in a separate bowl. whisk together flour, cinnamon, and salt. Then mix it into the cream cheese mixture.
Spray a 9-inch springform pan with nonstick spray and pour the batter into the pan. Combine sugar, ground ginger, and cinnamon, and sprinkle on top of the batter. Save a little for after the cheesecake is finished baking. Bake for up to 55 minutes or until the cheesecake is golden brown on top.
Let the cheesecake cool before finally adding the remainder of the cinnamon sugar topping. You can add whipped cream and chopped apples. Enjoy!
This dessert is an absolute must try. With Fall coming up, apple picking season is upon us! You don't need apples for this recipe specifically unless you're making your own apple butter. It's simple, easy, and so delicious.
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Hello! I’d love to try this and wanted to know how long it holds up for? Can it be refrigerated a few days? Is it better served at room temp? Do the sides get soggy from refrigerating? Thank you kindly.
Hi Ziba! You can make this one day in advance, but it can be stored for up to 4 days. It shouldn't get soggy, if anything, it will get drier the longer its stored in the fridge so keep that in mind! Let me know what you think of the recipe, enjoy!
This looks delicious! I’m going to make this for my mother in law’s birthday. If we are not eating it the same day it’s made, should it be stored in the fridge overnight?
Hi Hanna! I'm so excited for you to try this for your Mother in law's birthday! If you're going to make it ahead of time, absolutely store this in the fridge until you're ready to eat it. It'll last about 3 days in the fridge. I hope that you and your family love this recipe!
This cheesecake comes together so easily! The apple butter flavor really comes through and its so much simpler than a New York cheesecake, but just as creamy and delicious.
You have boosted my confidence with this recipe. It was my first try at a basque cheesecake and the instructions were SO helpful. Our cheesecake turned out perfect and I'll be making it again. Thanks!
You were absolutely right! This will no be my go-to dessert!! My basque cheesecake turned out so luscious and rich with the perfect caramelized crust! Like I can’t even believe I made this myself! Thank you so much for the recipe! There was not a crumb left after I shared it with my family.
Thank you so much Lilly! I'm so glad that you and your family enjoyed this recipe!
This was my first time making a Basque cheesecake and I loved it! I had some apple butter on hand so it was so simple to put together.
I'm so happy to hear this! Thank you for your feedback!
This cheesecake was the buttery delicious my sweet needed. I love how simple and tasty this dessert was, I almost didn't want to share it.
Thanks Dee! This so made my day!
This was my first time making basque cheesecake and it turned out perfectly! I loved the crunchy exterior so much! Thank you for this delicious recipe!
I loved making this cheesecake so much! It was absolutely delicious. The sort of crunchy outside, with the velvety interior was just amazing. I cannot wait to make it again very soon!
Yay! The fact that you want to make this again makes me so happy!
This was such a great dessert. Great warm flavors, quick to assemble and even quicker to devour. Thanks for sharing.
Anytime, thank you for your feedback Marta!