1 ½ cups graham cracker crumbs
5 tablespoons unsalted butter, melted
2 cups cream cheese, softened
1 cup granulated sugar
1 cup apple butter
3 large eggs
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
Preheat your oven to 325°F (160°C). Lightly grease a 9-inch springform pan with cooking spray and set it aside.
In a medium mixing bowl, combine the graham cracker crumbs and melted butter. Stir until crumbs are well-coated. Press this mixture firmly into the bottom of the prepared springform pan to form the crust. Bake for 10 minutes or until golden brown. Remove and let cool.
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and free of lumps. Gradually add in the granulated sugar, mixing until well combined.
Add the apple butter, eggs, vanilla extract, and ground cinnamon to the cream cheese mixture. Beat on medium speed until everything is blended smoothly together.
Pour the cheesecake filling over the prepared crust in the springform pan. Smooth the top with a spatula. If you’re using a water bath, you can now wrap the base of the pan and place it in a larger baking dish filled with hot water.
Bake the cheesecake for 50-60 minutes or until the center is set but still slightly jiggly. Turn off the oven and crack the door open, allowing the cheesecake to cool slowly for about an hour.
Once cooled, remove the cheesecake from the oven and the water bath if used. Refrigerate for at least four hours, or preferably overnight, to let the flavors meld and for the cheesecake to set properly.
Before serving, top with whipped cream or additional apple butter if desired. Slice, serve, and enjoy the creamy goodness of your apple butter cheesecake!
