1 ½ cups graham cracker crumbs
¾ cup unsalted butter, melted
16 oz cream cheese, softened
1 cup granulated sugar
3 large eggs
1 cup apple butter
1 tsp cinnamon
½ tsp nutmeg
Preheat your oven to 325°F (160°C). Prepare a 9-inch springform pan by greasing it lightly with cooking spray.
To make the crust, in a mixing bowl, combine the graham cracker crumbs and melted butter until well combined. Press the mixture firmly into the bottom of the springform pan. Bake for 10 minutes, then remove and set aside to cool.
In a large mixing bowl, beat the softened cream cheese and granulated sugar together on medium speed until smooth and creamy, about 2 minutes. Be sure to scrape down the sides of the bowl as needed.
Add the eggs one at a time, mixing well after each addition. Follow with the apple butter, cinnamon, and nutmeg, and continue to blend until fully incorporated.
Pour the cheesecake filling over the cooled crust, spreading it evenly with a spatula.
Bake for 55-60 minutes, or until the center is just slightly jiggly. Remove from the oven and let it cool in the pan for another 10 minutes. Carefully run a knife around the edges to loosen it, then let it cool completely.
Once cooled, refrigerate for at least 4 hours, preferably overnight. This allows the flavors to meld beautifully.
Slice and serve your Creamy Apple Butter Cheesecake chilled. You can add a drizzle of caramel or whipped cream for that extra touch!
