01 -
Preheat your oven to 165°C (325°F). In a medium bowl, stir together the graham cracker crumbs, sugar, and cinnamon. Pour in the melted butter and mix until the texture resembles damp sand. Press the mixture evenly into the bottom of a 9-inch springform pan. Bake the crust for 10 minutes, then let it cool slightly while you prepare the filling.
02 -
In a large bowl or stand mixer, beat the cream cheese until smooth and fluffy. Slowly add the sugar and continue mixing until fully incorporated. Add the vanilla and eggs, one at a time, scraping down the sides of the bowl as needed. Blend in the sour cream until smooth.
03 -
Gently fold the apple butter into the cream cheese mixture until combined. Pour the filling over the crust, smoothing out the top with a spatula.
04 -
If desired, add a few teaspoons of apple butter to the top of the batter and swirl gently with a butter knife for a marbled effect. Bake the cheesecake in the oven for 55–65 minutes, or until the center is set but still slightly jiggly.
05 -
Let the cheesecake cool at room temperature for about an hour. Refrigerate for at least 4 hours, preferably overnight, before slicing. Serve with whipped cream or a drizzle of extra apple butter.