Apple Butter Cheesecake Recipe -
Apple Butter Cheesecake Recipe

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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Ingredients Edit and Save

Original recipe makes 20 servings Change Servings


  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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Dec 26, 2011

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. Either that or the author meant to say 2 packages of cream cheese instead of 2 pounds! It was very tasty though and we will be tweaking this and making again! Everyone who tasted it raved!


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  • Calories
  • 459 kcal
  • 23%
  • Carbohydrates
  • 42 g
  • 14%
  • Cholesterol
  • 128 mg
  • 43%
  • Fat
  • 31 g
  • 48%
  • Fiber
  • 0.1 g
  • < 1%
  • Protein
  • 5.8 g
  • 12%
  • Sodium
  • 262 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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