Apple Butter Cheesecake
(from saymyname’s recipe box)
Serves 16 people
- 1 1/2 cups crushed ginger snaps
- 1⁄3 cup sugar
- 1⁄3 cup butter , melted
- 2 lbs cream cheese
- 2 tablespoons 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 Apple Butter and butter, and beat until smooth.
- Pour the mixture into the prepared ginger snap crust.
Bake at 350 in a water bath for about 2 hours.