Apple Butter Cheesecake

Apple Butter Cheesecake

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"A gingersnap crust and lots of rich apple butter bring a new flavor dimension to this classic cheesecake recipe."
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servings 459 cals
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Original recipe yields 20 servings



  • Calories:
  • 459 kcal
  • 23%
  • Fat:
  • 31 g
  • 48%
  • Carbs:
  • 42g
  • 14%
  • Protein:
  • 5.8 g
  • 12%
  • Cholesterol:
  • 128 mg
  • 43%
  • Sodium:
  • 262 mg
  • 10%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  1. In a small bowl, combine crushed ginger snaps, sugar, and melted butter. Blend well. Press the crust with a spoon into a 10-inch spring form pan. Make sure to cover the bottom and the sides evenly.
  2. Bake the crust at 350 degrees F for 8-10 minutes, and then let it cool.
  3. In a large bowl, mix cream cheese, cornstarch, and sugar until smooth. Add sour cream to the mixture. Beat in the eggs. Add MUSSELMAN'S Apple Butter and butter, and beat until smooth.
  4. Pour the mixture into the prepared ginger snap crust. Bake at 350 degrees F in a water bath for about 2 hours.


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Extremely good; loved the gingersnap crust as a change from the familiar graham. Definitely requires at least this size pan or larger: we had a lot of filling and too much crust with a 9" pan. ...