2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
3 (8 oz) packages of cream cheese, softened
1 cup sugar
1/2 cup apple butter
3 large eggs
1 tsp vanilla extract
Preheat your oven to 325°F (163°C).
In a mixing bowl, combine graham cracker crumbs and melted butter until well mixed. Press the mixture into the bottom of a 9-inch springform pan.
Bake the crust in the preheated oven for about 10-12 minutes or until lightly golden, then allow it to cool.
In a large bowl, beat softened cream cheese until creamy. Gradually add sugar, mixing until smooth (about 2-3 minutes).
Mix in the apple butter, then add the eggs one at a time, mixing well after each addition. Stir in vanilla extract.
Wrap the springform pan in foil, place it in a larger dish, and fill the outer dish with hot water until halfway up the sides of the cheesecake pan.
Bake the cheesecake for about 60-65 minutes or until the edges are set and the center is slightly wobbly. Turn off the oven and let it sit inside with the door ajar for an additional hour.
Cool the cheesecake to room temperature, then refrigerate for at least four hours, preferably overnight.
Serve with optional caramel sauce and a sprinkle of cinnamon on top.
