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Apple Butter Cheesecake

Put a spin on traditional cheesecake with Musselman’s Apple Butter and gingersnaps cookies. Sure to please a crowd.

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  • 1 ½ cups gingersnap cookies, crushed
  • cup sugar
  • cup butter, melted
  • 4 8-ounce packages cream cheese
  • 2 Tablespoons cornstarch
  • 2 cups sugar
  • 1 cup sour cream
  • 5 eggs
  • 1 ½ cups MUSSELMAN’S® Apple Butter
  • ¾ cup butter, melted


  1. Step 1
    Preheat oven to 350°F. Prepare a water bath for the springform pan.

  2. Step 2
    In a small bowl, combine crushed gingersnaps, 1/3 cup sugar, and 1/3 cup melted butter. Blend well. 

  3. Step 3
    Press the crust with a spoon into a 10-inch springform pan. Make sure to cover the bottom and the sides evenly.

  4. Step 4
    Bake the crust 8 to 10 minutes, and then let it cool.

  5. Step 5
    In a large bowl, mix cream cheese, cornstarch and 2 cups of sugar until smooth. Add sour cream to the mixture. Beat in the eggs. Add apple butter and 3/4 cup butter, and beat until smooth. 

  6. Step 6
    Pour the mixture into the prepared gingersnap crust. Bake in a water bath for about 2 hours until outside is set and the center jiggles slightly when bumped.


Wrap outside of springform pan in a double layer of foil, covering the underside and all the way to the top edges. Set the wrapped pan in a large roasting pan, and pour hot water into roasting pan—to a depth of 2 inches or halfway up the sides of springform pan. Carefully transfer to a preheated oven and bake.

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