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A slice of this apple butter cheesecake tart on a white plate
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5 from 3 votes

Apple Butter Cheesecake Tart

Creamy homemade Apple Butter Cheesecake Tart with a graham cracker crust and oat streusel topping. This may very well be your new favorite fall dessert.
Prep Time15 mins
Cook Time1 hr 8 mins
Total Time1 hr 23 mins
Course: Desserts
Cuisine: American
Keyword: Apple Butter Cheesecake Tart
Servings: 8
Calories: 531kcal



  • 1 cup graham cracker crumbs
  • ½ cup butter melted
  • ¾ cup brown sugar
  • ¼ cup pecans chopped
  • ¼ teaspoon cinnamon ground
  • 1 tablespoon cornstarch
  • ¼ teaspoon kosher salt

Apple Butter Cheesecake Filling

  • 8 ounces cream cheese
  • ¼ cup sugar
  • ½ cup homemade Instant Pot apple butter (or store bought)
  • 1 large egg
  • 1 teaspoon vanilla
  • 1 tablespoon maple syrup
  • 1 tablespoon cornstarch
  • ¼ teaspoon kosher salt
  • ¼ teaspoon nutmeg

Oat Streusel Topping

  • ¼ cup brown sugar
  • ¼ cup all purpose flour
  • ¼ cup oatmeal (I use Flahavan's Irish Oatmeal)
  • 2 tablespoon toffee bits (You can use milk chocolate covered toffee bits or regular toffee bits)
  • 2 tablespoon pecans chopped
  • pinch salt
  • 3 tablespoon butter


  • Preheat oven to 350 degrees and spray tart pan with cooking spray.
  • Crust
  • In a bowl combine melted butter, graham cracker crumbs, brown sugar, pecans, cinnamon, cornstarch, and salt. 
  • Pour into sprayed tart pan and press into bottom and up sides making sure to get into the nooks and crannies. 
  • Bake at 350 degrees for 7 to 8 minutes.
  • Apple Butter Cheesecake Filling
  • Cream together cream cheese and sugar until fluffy. Add egg, vanilla, apple butter, maple syrup, cornstarch, salt, and nutmeg. Blend completely.
  • Pour into baked crust and spread evenly over crust. 
  • Oat Streusel Topping
  • In a bowl combine brown sugar, flour, oatmeal, toffee bits, pecans, and salt until blended. Using a pastry blender or fork, cut in butter until mixture is crumbly. 
  • Sprinkle crumble topping over the cheesecake mixture.
  • Place tart pan on a baking sheet and bake for 1 hour. Insert a wooden pick into to center to check for doneness. 
  • Let cool and remove from tart pan to serve. Store in refrigerator for up to 5 days.


Serving: 1 | Calories: 531kcal | Carbohydrates: 58g | Protein: 5g | Fat: 32g | Saturated Fat: 17g | Polyunsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 98mg | Sodium: 451mg | Fiber: 2g | Sugar: 42g