8 oz cream cheese
1 cup apple butter
3 large eggs
1 cup granulated sugar
1 tsp vanilla extract
1.5 cups graham cracker crumbs
1/2 cup butter, melted
Preheat your oven to 325°F (160°C).
In a medium bowl, mix the graham cracker crumbs with melted butter until well combined. Press the mixture into the bottom of a springform pan to form a firm crust. Bake for 10 minutes.
In a large mixing bowl, beat the cream cheese until smooth. Gradually add in the sugar, mixing well. Incorporate the apple butter and vanilla extract until fully combined.
Beat the eggs one at a time into the cream cheese mixture. Make sure to mix until just combined to avoid incorporating too much air.
Pour the filling over the baked crust, smoothing the top with a spatula.
To prevent cracks, place the filled springform pan in a larger pan filled with hot water. Bake for 50-60 minutes, until set around the edges but slightly jiggly in the center.
Turn off the oven and crack the oven door. Let the cheesecake cool in the oven for about an hour. Then refrigerate for at least four hours or overnight.
Once chilled, remove the sides of the springform pan. Slice and serve as-is or topped with whipped cream or caramel drizzle.
