1 ½ cups graham cracker crumbs
½ cup unsalted butter, melted
4 (8 oz) packages of cream cheese
1 cup sugar
1 cup apple butter
4 large eggs
1 teaspoon vanilla extract
Preheat your oven to 325°F (163°C).
In a mixing bowl, combine the graham cracker crumbs and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes and let it cool.
In a large mixing bowl, beat the cream cheese and sugar until smooth. Make sure there are no lumps.
Mix in the apple butter until fully incorporated. Scrape down the sides of the bowl to ensure even mixing.
Add the eggs, one at a time, mixing on low speed after each addition until just combined.
Stir in the vanilla extract until well blended.
Pour the filling onto the cooled crust and smooth the top. Place the springform pan in a larger baking dish and fill the outer dish with boiling water until it reaches halfway up the side of the springform pan. Bake for 1 hour.
Turn off the oven and crack the door open, allowing the cheesecake to cool in the oven for about an hour before removing it.
Refrigerate the cheesecake for at least 4 hours, preferably overnight, for the best flavor and texture.
Once chilled, run a knife around the edges and release the springform. Slice and enjoy your Apple Butter Cheesecake!
