1 1/2 cups graham cracker crumbs
1/2 cup butter, melted
1/4 cup granulated sugar
24 oz cream cheese, softened
1 cup granulated sugar
3 large eggs
1 cup apple butter
1 tsp vanilla extract
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp salt
Preheat the oven to 325°F (160°C).
In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until crumbly. Press this mixture firmly into the bottom of a 9-inch springform pan to form an even layer.
Bake for 10 minutes, then remove from the oven and allow it to cool while you prepare the filling.
In a large bowl, beat the cream cheese until smooth. Gradually add in the sugar and mix well. Then add the eggs, one at a time, followed by the apple butter, vanilla extract, cinnamon, nutmeg, and salt. Beat until fully incorporated.
Pour the cheesecake filling over the cooled crust, smoothing the top with a spatula.
Place your springform pan in a larger pan filled with hot water (to create a water bath). Bake for 55-60 minutes, until the edges are set but the center still jiggles slightly.
Turn off the oven and leave the cheesecake inside for an additional hour. This helps prevent cracks by cooling gradually. After that, remove it from the oven and water bath.
Cool the cheesecake on a wire rack at room temperature for 30 minutes, then refrigerate it overnight before serving.
