1 ½ cups graham cracker crumbs
½ cup unsalted butter, melted
3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
3 large eggs
1 cup apple butter
1 teaspoon vanilla extract
1 teaspoon cinnamon
Preheat the Oven: Start by preheating your oven to 325°F (160°C).
Prepare the Crust: In a bowl, mix together the graham cracker crumbs and melted butter until well combined. Press the mixture tightly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.
Make the Cheesecake Filling: In a large mixing bowl, beat the cream cheese until smooth. Gradually add the sugar and mix until creamy.
Add Eggs Carefully: Add the eggs one at a time, mixing on low speed until just blended after each addition. Be cautious not to overmix.
Incorporate Apple Butter: Gently fold in the apple butter, vanilla, and cinnamon until fully mixed.
Bake the Cheesecake: Pour the filling over the cooled crust. Bake in a water bath for 45-55 minutes, or until the center is set but still slightly jiggly.
Cool & Chill: Once baked, turn off the oven and crack the door. Let the cheesecake cool in the oven for 1 hour to help prevent cracking. Then refrigerate for at least 4 hours, preferably overnight.
Serve: Once chilled and set, release the cheesecake from the springform pan. Slice and enjoy!
