2 cups crushed graham crackers
1/2 cup unsalted butter, melted
4 (8 oz) packages cream cheese
1 cup granulated sugar
1 cup sour cream
4 large eggs
1 cup apple butter
1 tsp cinnamon
1/2 tsp nutmeg
Preheat your oven to 325°F (160°C).
In a mixing bowl, combine crushed graham crackers and melted butter. Press firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let it cool.
In a large mixing bowl, beat cream cheese and sugar until smooth. Add sour cream and blend until combined.
Mix in eggs one at a time, ensuring each is fully incorporated before adding the next. Avoid overmixing.
Stir in cinnamon and nutmeg. Fold in the apple butter gently to create a marbled effect.
Pour the cheesecake mixture over the cooled crust, ensuring an even layer.
Place the springform pan in a larger roasting pan filled with water (water bath) and bake for 55-60 minutes until the edges are set and the center slightly wobbles.
Turn off the oven, crack the oven door, and allow the cheesecake to cool for an hour inside.
Once cooled, refrigerate for at least 4 hours or overnight to set completely.
Carefully remove the sides of the springform pan, slice, and serve chilled.
