Calling all cheesecake lovers- if you love cheesecake and love apple butter, this is a no-brainer recipe. Unfortunately, I accidentally used whipped cream cheese, so my cheesecake did not set up correctly, so make sure you use regular cream cheese for this recipe, but it still had the same great flavor.
• 16 Full Graham cracker sheets, crushed (approx. 3 cups)
• 1/2 tsp. Cinnamon
• 1/2 C. (1 stick) Unsalted Butter, melted
• 2 pkg. (16 oz.) Cream cheese softened
• 1 C. Granulated sugar
• 2 C. Heavy whipping cream
• 3/4 tsp. Fresh lemon juice
• 1/2 C. Louisburg Apple Butter
To Make The Crust:
In a medium bowl, combine the graham cracker crumbs and cinnamon. Add the melted butter to the crumbs. Using a fork, mix well. (You want every crumb coated in the butter, as this will be the glue that holds it together.) Pour the graham crackers into the sprayed springform pan. Pat them flat with your hand. Start at the center and work out to and up the sides. Set aside.
In a large mixing bowl, beat the cream cheese and sugar with a handheld mixer until creamy and smooth. Add in the heavy cream and lemon juice and beat for 1-2 minutes, or until fluffier. Pour the cheesecake mixture into the prepared crust. Top with dollops of apple butter. Using a knife, swirl the apple butter into the filling, being careful not to scrape the crust. Refrigerate until the filling is firm and cold, about 6 hours to overnight, before cutting and serving.