Preheat oven to 350°F. Stir together graham cracker crumbs, brown sugar, and butter until blended; press into a parchment-lined 9- x 13-inch baking dish. Bake 10 minutes.
Beat cream at medium-high speed with an electric mixer or stand mixer until stiff peaks form; set aside.
Beat cream cheese and granulated sugar on medium speed with electric mixture or stand mixer until smooth, scraping down sides as need. Add sour cream, powdered sugar, lemon juice, vanilla, and pie spice; beat 2 to 3 minutes longer on medium-high speed until smooth.
Gently fold whipped cream into cream cheese mixture until just blended using a wooden spoon or spatula; spread over graham cracker crust.
Dollop apple butter on cheesecake; swirl into batter using a toothpick or knife.
Cover with plastic wrap or foil and refrigerate at least 8 hours or up to 2 days or until set. Cut into bars to serve.
Nutritional Information
Main
Total
Servings
6
Fat (g)
36
36
Sat. Fat (g)
21
21
Protein (g)
5
5
Carb (g)
34
34
Fiber (g)
1
1
T. Sugs (g)
25
25
A. Sugs (g)
19
19
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