Preheat your oven to 300°F (149°C). Gather your ingredients and prepare your 9-inch springform pan for the crust.

In a medium bowl, combine graham cracker crumbs and melted butter until well mixed. Press into the bottom of the springform pan. Bake for 10 minutes and allow to cool.

Beat the softened cream cheese on medium speed until smooth and creamy, scraping down the sides of the bowl as needed.

Gradually pour in the sweetened condensed milk while mixing on low speed. Add vanilla extract and blend until creamy.

Add the eggs one at a time, mixing on low speed after each addition.

Gently fold the apple butter into your cream cheese mixture until fully combined.

Pour the filling over the cooled crust in the springform pan. Tap gently on the counter to release air bubbles.

Bake the cheesecake for about 60 minutes until set around the edges but slightly jiggly in the center.

Turn off the oven, crack the door open, and let the cheesecake cool gradually in the oven for about an hour.

Transfer the cheesecake to the refrigerator and chill for at least 2 hours, preferably overnight.