for the crust:
1 1/2 cups of gingersnap crumbs*
6 tablespoons of butter, melted and cooled slightly
for the cheesecake:
4 eggs, at room temperature
32 oz cream cheese, at room temperature
16 oz labne, at room temperature
1 cup apple butter
1 1/4 cups sugar
1 teaspoon vanilla
Preheat oven to 250.
For the crust-
Mix the crumbs and the butter until damp. Press firmly into the bottom of a 9 inch springform pan. Set aside.
For the cheesecake-
In a large bowl, slowly cream together the apple butter, sugar, cream cheese and vanilla. Add the eggs and labne, mix thoroughly. Pour into pan. Allow to sit 2 minutes, then tap the pan on the counter to encourage any air bubbles to come to the surface and burst. Bake 2 1/2 hours or until the surface is mostly set- the middle inch or so might still look even less set, almost jiggly. Remove to the counter and run a knife or thin spatula around the edge of the pan. Allow to cool to room temperature, then refrigerate 3-5 hours before serving. Refrigerate leftovers, promptly..
*I used this recipe and added 1/2 teaspoon of allspice and 1/4 teaspoon of nutmeg.
I made this using apple butter we bought at the Apple Butter Festival in Berkeley Springs, WV this year. At the festival they cook the apple butter in large pots over a wood fire. It is so smooth and has a slight smoky flavor. Of course, home canned or store bought would work just as well. Anyway! This apple flavor was strong in the cheesecake and it had just the right hint of spice. I will note it takes a while to set up, so resist the urge to cut into it too quickly!
Great idea for using preserves. I bet I could make mini-cheesecakes using some of my peach butter.
This looks amazing! I wouldn't even think the cheesecake and apple butter would go together.
Defintiely a must try recipe!
Great recipe. I made this over the weekend for thanksgiving and found that this was enough filling for two pies. I also put a layer of apple butter on top of the cheesecake after it was done baking, as it wasn't apple buttery enough for me hah.
Question though.. Labne: could not find it anywhere so I substituted in Greek Yogurt. Are these the same thing? If no, where can I find labne?
Glad you liked it! I used a tallish spring form pan and it was filled to the top. Maybe try a different apple butter next time? I find the intensity can vary.
To answer your question, I don't know where you personally can buy labne but I find it right in the regular grocery store near yogurt. I've seen it at Costco, Whole Foods and Fresh Market if any are local to you. It is thicker than Greek yogurt by a bit, closer to thick sour cream or marscapone. I've heard it described as a "yogurt cheese" if that helps.
Thanks Rachel. Would like to try using real labne next time. Would you mind providing a few brand names? That way I know what to keep an eye out for. Even using google search I am not coming up with much.
I do not have any right now and honestly I am not sure that the brand I use off the top of head is. It is always the same brand and clearly states "labne" in big blue letters.