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Apple Butter Cheesecake

Contributed by: Chris WebAdmin of

A tasty twist on the traditional cheesecake, this cheesecake uses apple butter to blend together creamy and fruity tastes that are sure to please.


  • Crust:

    • 1 1/2 cups crushed ginger snaps
    • 1/3 cup sugar
    • 1/3 cup butter, melted

  • Cheesecake:

    • 2 lb. cream cheese
    • 2 Tbsp. cornstarch
    • 2 cups sugar
    • 1 cup sour cream
    • 5 medium eggs
    • 1 1/2 cups MUSSELMAN’S Apple Butter
    • 3/4 cup butter, melted


In a small bowl, combine crushed ginger snaps, sugar, and 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 degrees for 8-10 minutes, and then let it cool.

In a large bowl, mix cream cheese and dry ingredients 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 F in a water bath for about 2 hours.

Serving Size: Makes 10 Servings

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