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Apple Butter Cheesecake

By: Lucky Leaf

"A gingersnap crust and lots of rich apple butter bring a new flavor dimension to this classic cheesecake recipe."

Rate/Review | Read Reviews (1)

Servings (Help)

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Original Recipe Yield 20 servings

Ingredients

1 1/2 cups MUSSELMAN'S® Apple Butter
1 1/2 cups crushed gingersnaps
1/3 cup sugar
1/3 cup butter, melted
2 pounds cream cheese
2 tablespoons cornstarch
2 cups sugar
1 cup sour cream
5 eggs
3/4 cup butter, melted

Directions

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.
Bake the crust at 350 degrees F for 8-10 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 MUSSELMAN'S Apple Butter and butter, and beat until smooth.
Pour the mixture into the prepared ginger snap crust. Bake at 350 degrees F in a water bath for about 2 hours.