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Apple Butter Cheesecake

Apple Butter Cheesecake
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Prep Time

Cook Time

2 hrs

Servings

20

Ingredients

  • 1 ½ cups ginger snaps, crushed
  • cup sugar
  • cup butter, melted
  • 2 pounds cream cheese
  • 2 Tablespoons cornstarch
  • 2 cups sugar
  • 1 cup sour cream
  • 5 eggs
  • 1 ½ cups MUSSELMAN’S® Apple Butter
  • ¾ cup butter, melted

Instructions

In a small bowl, combine crushed ginger snaps, sugar, and 1/3 cup melted butter. Blend well. Press the crust with a spoon into a 10-inch springform pan. Make sure to cover the bottom and the sides evenly. Bake the crust at 350°F for 8 to 10 minutes, and then let it cool.

In a large bowl, mix cream cheese, cornstarch and sugar until smooth. Add sour cream to the mixture. Beat in the eggs. Add apple butter and 3/4 cup butter, and beat until smooth. Pour the mixture into the prepared ginger snap crust. Bake at 350°F in a water bath for about 2 hours.

APPLE BUTTER DIP 4 WAYS

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