1 ½ cups graham cracker crumbs
5 tbsp unsalted butter, melted
24 oz cream cheese
1 cup sugar
1 cup apple butter
3 large eggs
1 tsp vanilla extract
1 tsp cinnamon
Preheat the oven to 325°F (165°C).
In a medium bowl, mix graham cracker crumbs with melted butter until well combined. Press mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then allow to cool.
In a large mixing bowl, beat cream cheese until smooth. Gradually add sugar, mixing until incorporated. Add apple butter and blend until fully combined.
Beat in the eggs one at a time, ensuring each is fully mixed in before adding the next. Add vanilla extract and cinnamon, mixing until just combined.
Pour the filling over the cooled crust, smoothing the top. To prevent cracking, consider placing a shallow pan filled with water on the rack below the cheesecake.
Bake for 50-60 minutes or until the edges are set and the center has a slight jiggle. Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour.
Remove from the oven and refrigerate for at least 4 hours (or overnight) before serving.
Top with additional apple butter or whipped cream, if desired. Enjoy!