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  • 1 1/2 cups ginger snaps, crushed
  • 1/3 cup sugar
  • 1/3 cup butter, melted
  • 2 pounds cream cheese
  • 2 Tablespoons cornstarch
  • 2 cups sugar
  • 1 cup sour cream
  • 5 eggs
  • 1 1/2 cups LUCKY LEAF® Apple Butter
  • 3/4 cup butter, melted


  1. Step 1
    In a small bowl, combine crushed ginger snaps, sugar, and 1/3 cup 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°F for 8-10 minutes, and then let it cool.

  2. Step 2
    In a large bowl, mix cream cheese, cornstarch, and 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. Pour the mixture into the prepared ginger snap crust. Bake at 350°F in a water bath for about 2 hours.

What others are saying about this recipe

  1. Pamela Hinkle says:

    delicious, but does require some time.

  2. Lesan Lucas says:

    Terrific, but I did make some modifications as I’ve never made a cheesecake that baked for only 2 hours. I baked it at a lower temp, 250, for three hours, then left it in the oven without opening the door for an additional three hours. I omitted the melted butter for the batter and the crust as we prefer crustless cheesecakes. I added a bit more apple butter, a tablespoon of flour, and a half cup of Greek yogurt. We allowed it to cool overnight and it was terrific! Thanks so much!

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